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Creamy Beef Stroganoff with Egg Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: admin
  • Prep Time: 0h 30m
  • Cook Time: 0h 35m
  • Total Time: 1h 5m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Russian-American

Description

This Creamy Beef Stroganoff with Egg Noodles is a comforting and classic dish featuring tender slices of beef cooked in a rich mushroom and sour cream sauce, seasoned with paprika and mustard, and served over buttery egg noodles. Perfect for a satisfying weeknight dinner, it combines savory flavors with a creamy texture in a one-pan skillet meal.

Ingredients

Scale

Beef and Seasoning

  • 1 lb (450g) beef sirloin or tenderloin, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil

Vegetables and Aromatics

  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 8 oz (225g) cremini or white mushrooms, sliced

Sauce Ingredients

  • 1 teaspoon sweet paprika
  • 2 tablespoons all-purpose flour
  • 1 cup (240ml) beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup (240ml) sour cream

Pasta and Garnish

  • 12 oz (340g) egg noodles
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Season the Beef: Season the thinly sliced beef sirloin or tenderloin with salt and freshly ground black pepper to taste.
  2. Brown the Beef: Heat the olive or vegetable oil in a large skillet over medium-high heat. Add the beef slices in a single layer and cook until they are browned on both sides, about 3-4 minutes. Remove the beef from the skillet and set aside.
  3. Sauté Onions and Garlic: In the same skillet, add the thinly sliced onions and cook until translucent, approximately 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  4. Cook Mushrooms: Add the sliced cremini or white mushrooms to the skillet. Cook them until they release their moisture and start to brown, about 5-7 minutes.
  5. Add Paprika and Flour: Stir in the sweet paprika and all-purpose flour, cooking for 1 minute while stirring constantly to create a roux that will thicken the sauce.
  6. Add Beef Broth: Gradually pour in the beef broth while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly.
  7. Incorporate Mustard and Worcestershire Sauce: Stir in the Dijon mustard and Worcestershire sauce to add depth of flavor to the sauce.
  8. Combine Beef and Sour Cream: Reduce the heat to low and return the cooked beef to the skillet. Stir in the sour cream until the sauce is creamy and everything is warmed through. Be careful not to let the sauce boil to prevent the sour cream from curdling.
  9. Cook Egg Noodles: While the sauce is warming, cook the egg noodles according to the package instructions. Drain and set aside.
  10. Serve: Serve the creamy beef stroganoff hot over the cooked egg noodles and garnish with chopped fresh parsley for a burst of color and freshness.

Notes

  • For extra tenderness, slice the beef against the grain.
  • Do not boil the sauce after adding sour cream to avoid curdling.
  • Egg noodles can be substituted with wide pasta or rice if preferred.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
  • To make this dish gluten-free, use gluten-free flour and gluten-free broth.

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Find it online: https://homecookinggenius.com/creamy-beef-stroganoff-with-egg-noodles-recipe/