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Comfort food has a unique way of bringing warmth and nostalgia into our homes, often evoking memories of family gatherings and cozy evenings. One of the quintessential comfort foods is Beef Stroganoff, a dish that blends rich flavors and creamy textures, making it a perfect choice for a weeknight dinner. The appeal of one-pan meals cannot be overstated, especially for busy families and home cooks who appreciate the ease and convenience of preparing a satisfying meal without the hassle of extensive cleanup. This Savory One-Pan Beef Stroganoff with Egg Noodles not only delivers on flavor but also simplifies the cooking process, allowing you to enjoy a delicious homemade meal in no time.

One-Pan Beef Stroganoff with Egg Noodles

Discover the comforting flavors of a Savory One-Pan Beef Stroganoff with Egg Noodles, perfect for busy weeknights! This recipe combines tender beef, savory mushrooms, and creamy sauce, all cooked in one pan for easy cleanup. With simple ingredients and straightforward instructions, you can create a delicious, nostalgic meal that the whole family will love. Embrace the joy of home cooking and enjoy sharing this hearty dish with your loved ones.
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced

2 cups egg noodles

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz (230g) mushrooms, sliced

2 cups beef broth

1 tablespoon Worcestershire sauce

1 cup sour cream

1 teaspoon Dijon mustard

1 tablespoon all-purpose flour

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Egg Noodles: In a large pot, bring water to a boil and add a pinch of salt. Cook the egg noodles according to package instructions until al dente. Drain and set aside.

    Sauté the Beef: In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the sliced beef sirloin and season with salt and pepper. Cook until browned, around 3-4 minutes. Remove the beef from the pan and set aside.

      Sauté Vegetables: In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until softened. Add the sliced mushrooms and cook for an additional 5 minutes until they become tender and golden.

        Make the Sauce: Sprinkle the flour over the mushroom mixture and stir well to combine. This will help thicken your sauce. Gradually pour in the beef broth and Worcestershire sauce, stirring constantly. Bring the mixture to a gentle simmer.

          Combine Ingredients: Once the sauce has thickened slightly, return the cooked beef to the skillet. Stir in the sour cream and Dijon mustard, mixing until everything is well combined. Let it simmer for another 3-4 minutes. Adjust seasoning with salt and pepper to taste.

            Add Noodles: Gently fold in the cooked egg noodles until they are fully coated with the creamy sauce. Give it a taste and adjust seasoning if necessary.

              Serve: Remove from heat and garnish with fresh chopped parsley for a pop of color and freshness. Serve hot straight from the pan!

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4