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Beef Stroganoff is a dish that has transcended borders and time, becoming a staple in kitchens around the world. This classic comfort food, originating from Russia, is cherished for its rich flavors and creamy texture, making it a go-to option for cozy family dinners or special occasions. In this article, we invite you to embark on a culinary journey to create the Savory Beef Stroganoff Delight, a recipe that elevates the traditional dish with a delightful blend of tender beef, aromatic vegetables, and a luscious sauce.

Quick Beef Stroganoff with Egg Noodles

Dive into the world of comfort food with the Savory Beef Stroganoff Delight! This classic dish transforms tender beef and aromatic vegetables into a rich, creamy sauce that envelops perfectly cooked egg noodles. With easy-to-follow steps and high-quality ingredients, even novice cooks can create this mouthwatering recipe at home. Perfect for cozy family dinners or special occasions, discover how to elevate your cooking and satisfy your cravings with this delicious meal!
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Ingredients
  

1 pound beef sirloin, thinly sliced

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 ounces mushrooms, sliced (button or cremini)

1 teaspoon paprika

Salt and black pepper, to taste

1 tablespoon Worcestershire sauce

1 cup beef broth

1 cup sour cream

2 tablespoons all-purpose flour (optional for thickening)

12 ounces egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Egg Noodles: Begin by boiling a large pot of salted water. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside, reserving a little pasta water for later use.

    Sauté the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef, seasoning it with salt, pepper, and paprika. Sauté for 3-4 minutes until browned but not fully cooked. Remove beef from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions and garlic for 2-3 minutes until the onions become translucent. Then add the sliced mushrooms and cook for an additional 5 minutes until they are softened and browned.

        Combine and Simmer: Return the browned beef to the skillet. Stir in Worcestershire sauce and beef broth, scraping any brown bits from the bottom. If you prefer a thicker sauce, sprinkle flour over the mixture. Stir well to combine and let it simmer for about 5 minutes until the beef is cooked through.

          Add Creaminess: Lower the heat and stir in the sour cream until smooth. Adjust seasoning with more salt and pepper if desired. If the sauce is too thick, you can add a splash of reserved pasta water to reach the desired consistency.

            Toss the Noodles: Gently fold in the cooked egg noodles until they are well coated with the sauce. Let it warm through for another minute.

              Serve: Plate the stroganoff and garnish with freshly chopped parsley for a touch of color and freshness.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings