Classic Beef Stroganoff with Noodles (Print Version)

# Ingredients:

→ For the Beef

01 - 1 pound beef sirloin or tenderloin, cut into strips

02 - 2 tablespoons olive oil or butter

03 - Salt and freshly ground black pepper to taste

→ For the Sauce

04 - 1 medium onion, finely chopped

05 - 2 cloves garlic, minced

06 - 8 ounces fresh mushrooms, sliced

07 - 1 cup beef broth

08 - 1 tablespoon Worcestershire sauce

09 - 1 tablespoon Dijon mustard

10 - 1 cup sour cream

→ For Serving

11 - 8 ounces egg noodles

12 - Fresh parsley for garnish (optional)

# Instructions:

01 - Get a large pot of salted water boiling. Cook those egg noodles until they're just tender but still have a little bite, about 8-10 minutes. Drain and set aside.

02 - Heat your oil or butter in a large skillet over medium-high heat. Cook the beef strips in a single layer for about 2-3 minutes per side until nicely browned. Set aside on a plate.

03 - In that same skillet, cook your onions and garlic until they're soft and smelling good, about 2 minutes. Add the mushrooms and cook until they're tender and have released their moisture, 3-4 minutes more.

04 - Pour in the beef broth, scraping up all those flavorful bits from the pan. Stir in Worcestershire and Dijon, letting it simmer and reduce a bit. Then lower the heat and stir in your sour cream until you've got a smooth, creamy sauce.

05 - Add the beef back to the skillet and let everything heat through. Season with salt and pepper, then serve over those hot egg noodles. Sprinkle with parsley if you like.

# Notes:

01 - Choose quality beef like sirloin or tenderloin for the most tender results

02 - Room temperature sour cream blends more smoothly into the sauce

03 - Don't overcook the beef - it should still be slightly pink inside when first cooked

Back