Beef Stroganoff with Noodles (Print-Friendly Version)
Tender beef and mushrooms in creamy sauce served over egg noodles. Comforting meal, fast to prepare.
# Ingredients You'll Need:
→ Main Ingredients
01 -
340 grams egg noodles, cooked
02 -
450 grams top sirloin, sliced into thin strips
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Sauce and Aromatics
05 -
30 milliliters olive oil
06 -
28 grams butter
07 -
340 grams mushrooms, thickly sliced
08 -
53 grams onion, finely chopped
09 -
10 milliliters minced garlic
10 -
16 grams all-purpose flour
11 -
355 milliliters beef broth
12 -
15 milliliters Dijon mustard
13 -
7 milliliters Worcestershire sauce
14 -
120 milliliters sour cream
# How to Make It:
01 -
Cook egg noodles in a large pot of salted boiling water as per package directions. Drain well and keep warm.
02 -
Heat olive oil in a large skillet over medium-high heat. Season beef strips with salt and pepper. Sear the beef in batches for less than a minute per side to develop color without overcooking. Remove to a platter and cover to keep warm.
03 -
Reduce skillet heat to medium. Add butter. Sauté onions, mushrooms, and minced garlic until the vegetables are tender and softened.
04 -
Sprinkle flour evenly over the sautéed vegetables. Stir constantly and cook for about one minute until well incorporated.
05 -
Gradually pour in the beef broth while stirring to prevent lumps. Stir in Dijon mustard, Worcestershire sauce, and sour cream. Mix until fully blended.
06 -
Bring the sauce to a gentle boil, then reduce heat and let it simmer for 5 to 7 minutes until slightly thickened.
07 -
Return the seared beef strips and any accumulated juices to the skillet. Simmer for an additional minute to heat through. Remove from heat.
08 -
Spoon the beef and mushroom sauce over the warm egg noodles and serve immediately.
# Extra Information:
01 -
For optimal tenderness, avoid overcooking the beef; quick searing preserves juiciness.