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- 1 pound beef sirloin, thinly sliced - 8 ounces wide egg noodles - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced - 1 tablespoon olive oil - 2 tablespoons butter - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 cup sour cream - Salt and pepper, to taste - Fresh parsley, chopped (for garnish)

Homestyle Beef Stroganoff with Egg Noodles

Discover the warmth and comfort of homemade Beef Stroganoff, a classic dish perfect for family gatherings or cozy nights at home. This rich and creamy recipe features tender beef sirloin, sautéed onions, and earthy mushrooms, all tossed with egg noodles for a satisfying meal. Easy to prepare and full of flavor, Beef Stroganoff is ideal for colder months and a wonderful way to bring loved ones together around the dinner table. Try it today!
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Ingredients
  

1 pound beef sirloin, thinly sliced into strips

1 medium onion, finely diced

2 cloves garlic, minced

8 ounces mushrooms, sliced (button or cremini)

2 tablespoons olive oil, divided

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup beef broth (low-sodium recommended)

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup sour cream, at room temperature

Salt and freshly ground black pepper to taste

12 ounces egg noodles

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente, usually about 7-9 minutes. Drain the noodles well and set aside, drizzling lightly with a little olive oil to prevent sticking.

    Sauté the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the beef strips in a single layer, avoiding overcrowding. Season generously with salt and pepper. Sear the beef for about 2-3 minutes on each side until well-browned but not fully cooked through. Remove the beef from the skillet and set aside on a plate to keep warm.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil along with the unsalted butter. Allow the butter to melt completely. Add the finely diced onion and minced garlic, sautéing for about 2-3 minutes until the onion becomes translucent. Next, add the sliced mushrooms and continue to cook for an additional 5 minutes until they are golden brown and have released their moisture.

        Create the Sauce: Evenly sprinkle the flour over the mushroom mixture, stirring well to incorporate. Cook for 1-2 minutes, stirring continuously to eliminate the raw flour taste. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes until the sauce has thickened to your desired consistency.

          Finish the Beef Stroganoff: Lower the heat to medium-low and gently stir in the sour cream, mixing until completely smooth. Return the previously cooked beef (along with any accumulated juices) back to the skillet. Stir thoroughly to combine and allow the mixture to cook for an additional 2-3 minutes until the beef is heated through. Taste and adjust the seasoning with more salt and freshly ground black pepper as needed.

            Serve: Generously spoon the creamy beef stroganoff over the prepared egg noodles. Garnish with a sprinkle of freshly chopped parsley for a vibrant touch. Serve immediately, and enjoy the warm, comforting flavors!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4