🥘 Beef Stroganoff over Noodles
Ingredients
(Serves 4)
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1 lb beef sirloin or tenderloin, thinly sliced into strips
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Salt and pepper, to taste
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2 tbsp olive oil or butter
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1 medium onion, finely chopped
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2 cloves garlic, minced
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8 oz mushrooms, sliced
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2 tbsp all-purpose flour
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1 cup beef broth
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1 tsp Worcestershire sauce
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1 tsp Dijon mustard
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½ cup sour cream
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1 tsp paprika (optional)
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8 oz egg noodles, cooked according to package directions
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Chopped parsley, for garnish
Instructions
1. Cook the beef
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Season beef strips with salt and pepper.
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In a large skillet, heat 1 tbsp oil or butter over medium-high heat.
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Quickly sear beef until browned but not fully cooked. Remove and set aside.
2. Sauté vegetables
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In the same skillet, add remaining oil or butter.
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Sauté onions until translucent, 3–4 minutes.
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Add garlic and mushrooms; cook until mushrooms are tender and slightly browned.
3. Make the sauce
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Sprinkle flour over the vegetables; stir and cook 1–2 minutes.
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Gradually whisk in beef broth until smooth.
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Stir in Worcestershire sauce, Dijon mustard, and paprika.
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Simmer 3–5 minutes until the sauce thickens.
4. Combine beef and sour cream
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Lower heat and return beef to the skillet.
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Stir in sour cream until sauce is creamy and beef is fully cooked.
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Adjust seasoning with salt and pepper.
5. Serve
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Spoon creamy beef stroganoff over cooked egg noodles.
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Garnish with chopped parsley.
💡 Tips
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For extra richness, add a splash of heavy cream with the sour cream.
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Use ribeye or tenderloin for a more tender, melt-in-your-mouth texture.
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Leftovers taste even better the next day after flavors meld.
If you want, I can give a one-pot version next — noodles cook in the same pan as the sauce, saving time and cleanup. Do you want that?
