Looking for the ultimate comfort food dinner? ❤️ This old-fashioned Beef Stroganoff features tender strips of beef, sautéed mushrooms, and onions in a rich, creamy sauce served over warm egg noodles. It’s hearty, delicious, and perfect for bringing the whole family to the table!
Ingredients:
- 1½ lbs beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 medium onion, thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ¾ cup sour cream
- 12 oz egg noodles
- Fresh parsley, chopped (optional)
Method:
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and set aside.
- Season the sliced beef with salt, pepper, and paprika.
- Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches for 1–2 minutes per side until browned. Remove the beef from the skillet and set aside.
- Add the butter to the same skillet. Cook the onions and mushrooms for 5–7 minutes until softened and lightly browned.
- Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir for 1 minute.
- Gradually pour in the beef broth, stirring well to prevent lumps. Add the Worcestershire sauce and Dijon mustard.
- Bring the sauce to a gentle simmer and cook for 3–5 minutes until thickened.
- Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy. Avoid boiling the sauce after adding the sour cream.
- Return the beef and its juices to the skillet. Simmer gently for 2–3 minutes, until the beef is cooked to your liking.
- Serve the creamy beef stroganoff over the egg noodles and garnish with fresh parsley. Enjoy! 😋
Tip: For the most tender beef, slice against the grain and avoid overcooking. You can also serve this dish over mashed potatoes or rice!