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- 8 ounces egg noodles - 1 pound beef sirloin, thinly sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced - 2 cups beef broth - 1 cup sour cream - 2 tablespoons all-purpose flour - 2 tablespoons Worcestershire sauce - 1 tablespoon Dijon mustard - Salt and pepper to taste - Fresh parsley, chopped (for garnish)

Easy Beef Stroganoff with Egg Noodles

Discover the delightful flavors of Beef Stroganoff with this quick and creamy recipe that promises a satisfying meal in no time. Perfect for busy weeknights, this dish combines tender beef, sautéed mushrooms, and a rich, velvety sauce served over egg noodles. Embrace a classic that brings comfort to your dinner table while staying true to its origins. Easy to make, this recipe is about creating delicious moments worth sharing with loved ones.
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Ingredients
  

8 oz egg noodles

1 lb beef sirloin, thinly sliced

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz mushrooms, sliced (white or cremini)

2 cups beef broth

1 cup sour cream

2 tbsp all-purpose flour

2 tbsp Worcestershire sauce

1 tsp Dijon mustard

2 tbsp olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.

    Sear the Beef: In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Season the thinly sliced beef with salt and pepper. Sear the beef in batches to avoid overcrowding, cooking until browned but not fully cooked (about 2-3 minutes per batch). Remove from the pan and set aside.

      Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook for about 3 minutes or until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

        Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, or until they have released their moisture and are tender.

          Create the Sauce: Sprinkle the flour over the mushrooms and onion mixture, stirring well to combine. Cook for an additional minute to eliminate the raw flour taste. Slowly whisk in the beef broth, ensuring there are no lumps. Add in the Worcestershire sauce and Dijon mustard.

            Simmer and Thicken: Bring the mixture to a gentle simmer, stirring frequently, and cook for about 5-10 minutes until the sauce thickens slightly.

              Finish the Beef Stroganoff: Reduce the heat to low and stir in the sour cream, mixing until smooth. Return the seared beef (along with any accumulated juices) to the skillet. Cook for an additional 2-3 minutes until the beef is heated through, being careful not to boil the sauce as that may curdle the sour cream. Adjust seasoning with salt and pepper to taste.

                Combine with Noodles: Add the cooked egg noodles to the skillet and gently toss everything together until the noodles are well coated in the creamy sauce.

                  Serve: Garnish with freshly chopped parsley on top. Serve hot and enjoy your delicious Beef Stroganoff!

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4