Description

Indulge in the creamy and comforting flavors of this classic Beef Stroganoff with Egg Noodles recipe. Tender beef strips in a rich sour cream sauce served over buttery egg noodles – a satisfying meal for any day of the week.

Ingredients

For the Beef Stroganoff:

1 1/2 pounds beef sirloin, thinly sliced into strips
2 tablespoons olive oil, divided
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces cremini or white mushrooms, sliced
1 tablespoon all-purpose flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 cup sour cream
Salt and black pepper to taste

For Serving:

12 ounces wide egg noodles, cooked and drained
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Cook the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the beef strips for 3–4 minutes. Set aside.
Sauté Vegetables: In the same skillet, add the remaining olive oil and sauté onion until translucent. Add garlic and mushrooms; cook until browned.
Add Flour and Broth: Sprinkle flour over the vegetables, stir for 1 minute. Gradually add beef broth, stirring constantly.
Finish the Dish: Stir in Worcestershire sauce and Dijon mustard. Return beef to the skillet and simmer. Stir in sour cream, season, and serve over cooked egg noodles. Garnish with parsley.

Notes

You can substitute Greek yogurt for sour cream for a lighter version.
For extra flavor, deglaze the skillet with a splash of white wine before adding the broth.