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Beef Stroganoff is a classic comfort dish that has warmed hearts and satisfied appetites for generations. This rich and creamy recipe showcases tender strips of beef, perfectly sautéed mushrooms, and a luscious sauce that clings to the egg noodles, creating a harmonious blend of flavors and textures. The appeal of Beef Stroganoff lies not just in its delicious taste but also in its ability to evoke feelings of nostalgia and home-cooked warmth, making it a favorite among families and food enthusiasts alike.

Beef Stroganoff & Egg Noodles

Indulge in the classic comfort of Sizzling Beef Stroganoff Delight with Egg Noodles, a rich and creamy dish perfect for weeknight dinners. Tender strips of sirloin, sautéed mushrooms, and a luscious sauce combine beautifully with egg noodles, offering a satisfying meal everyone will love. Learn how to elevate this timeless recipe, explore cultural variations, and discover tips for perfecting your cooking. #BeefStroganoff #ComfortFood #EasyRecipes #FamilyDinner #CookingAtHome #Foodie #WeeknightMeals
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Ingredients
  

1 lb sirloin steak, thinly sliced into strips

1 cup mushrooms, sliced (button or cremini)

1 medium onion, finely chopped

3 cloves garlic, minced

2 tbsp olive oil

1 tbsp unsalted butter

2 tbsp all-purpose flour

1 ½ cups beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

1 cup sour cream

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

12 oz egg noodles

Grated Parmesan cheese (optional)

Instructions
 

Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the sliced sirloin in batches, searing for about 2-3 minutes per batch until browned. Remove the beef from the skillet and set aside.

      Sauté the Veggies: In the same skillet, add the butter. Once melted, add the chopped onion and cook for about 3-4 minutes until translucent. Stir in the sliced mushrooms and garlic, cooking for an additional 5 minutes until the mushrooms are tender.

        Make the Sauce: Sprinkle the flour over the mushrooms and onions and stir to coat. Gradually pour in the beef broth, whisking continuously to avoid lumps. Add the Worcestershire sauce and Dijon mustard, bringing the mixture to a simmer. Allow it to thicken for about 2-3 minutes.

          Combine Everything: Reduce the heat to low and return the beef to the skillet along with any accumulated juices. Stir in the sour cream until well combined. Cook gently for another 2-3 minutes to heat through. Season with salt and pepper to taste.

            Serve: Place a generous portion of egg noodles on each plate, and ladle the beef stroganoff mixture over the top. Garnish with fresh parsley and a sprinkle of grated Parmesan, if desired.

              Prep Time: 15 mins | Total Time: 40 mins | Servings: 4