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Beef Stroganoff with Egg Noodles: Easy Recipe

Classic Beef Stroganoff with Egg Noodles

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 lb Beef Sirloin or Flank Steak Cut into thin strips against the grain
  • 8 oz Cremini Mushrooms Sliced
  • 1/2 large Yellow Onion Finely chopped
  • 2 cloves Garlic Minced
  • 2 tbsp Unsalted Butter
  • 1 tbsp Olive Oil
  • 2 tbsp All-purpose Flour
  • 1.5 cups Beef Broth Low sodium preferred
  • 1/2 cup Sour Cream Room temperature
  • 1 tbsp Dijon Mustard
  • 12 oz Egg Noodles
  • 2 tbsp Fresh Parsley Chopped, for garnish
  • 1 pinch Salt and Black Pepper To taste

Instructions
 

  • Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until al dente. Drain well and set aside.
  • Pat the beef strips dry with a paper towel and season generously with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer and sear for 1 to 2 minutes per side until beautifully browned. Remove the beef to a plate and set aside.
  • In the same skillet, melt the butter over medium heat. Add the chopped onions and sliced mushrooms. Sauté for 5 to 7 minutes until the mushrooms are deeply browned and the onions are soft.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Sprinkle the flour over the mushroom and onion mixture. Stir constantly for 1 minute to cook off the raw flour flavor.
  • Gradually whisk in the beef broth and Dijon mustard, scraping up any browned bits from the bottom of the skillet. Bring the liquid to a gentle simmer and let it thicken slightly for 3 to 5 minutes.
  • Reduce the heat to low. Stir in the sour cream until the sauce is completely smooth and heated through. Do not let the sauce boil once the sour cream is added to prevent curdling.
  • Return the browned beef strips and any resting juices to the skillet. Simmer gently for 2 to 3 minutes until the beef is warmed through.
  • Serve the creamy beef stroganoff immediately over the warm egg noodles. Garnish with chopped fresh parsley.