This Rustic Beef Stroganoff with Egg Noodles embodies comfort in a bowl. Tender strips of beef are enveloped in a rich, creamy sauce, perfectly complemented by the earthy mushrooms and a hint of tang from the sour cream. The addition of Dijon mustard and Worcestershire sauce enhances the depth of flavor, creating a luxurious, savory sauce that clings beautifully to the egg noodles. Each bite delivers a harmonious blend of hearty beef, velvety sauce, and soft noodles, making it a meal that warms the soul and satisfies the palate. Whether served for a family dinner or a cozy night in, this classic dish is sure to become a cherished favorite.
Ingredients:
- For the Beef Stroganoff:
- 1 lb beef sirloin, thinly sliced
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- For the Egg Noodles:
- 12 oz egg noodles
- 1 tbsp butter
- Salt to taste
Instructions:
- Prepare the Egg Noodles:
- In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and toss with butter. Set aside.
- Cook the Beef:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced beef in batches, ensuring not to overcrowd the pan. Cook until browned on all sides, about 3-4 minutes per batch. Remove the beef from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Add the sliced mushrooms and cook until they release their juices and begin to brown, about 5 minutes.
- Make the Sauce:
- Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until the sauce begins to thicken, about 5 minutes.
- Combine Beef and Sauce:
- Return the browned beef to the skillet and stir to coat with the sauce. Reduce the heat to low and simmer for 5 minutes to let the flavors meld. Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Cook for an additional 2 minutes until the sauce is creamy and well combined. Season with salt and pepper to taste.
- Serve:
- To serve, place a portion of the buttered egg noodles on each plate. Top with the beef stroganoff and sauce. Garnish with chopped fresh parsley.
