Imported from the web

Beef Stroganoff with Egg Noodles

Name: Beef Stroganoff with Egg Noodles
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: European
Ingredients: 1.5 lb beef sirloin or stew beef (Cut into bite-sized pieces); 2 tbsp olive oil; salt (To taste; for seasoning the beef and sauce); black pepper (To taste; for seasoning the beef and sauce); 1 tsp garlic powder; 1 tsp paprika; 3 tbsp butter; 1 onion (Medium, diced); 3 cloves garlic (Minced); 8 oz mushrooms (Sliced); 2 tbsp all-purpose flour; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 1 cup sour cream; 12 oz egg noodles; fresh parsley (Chopped, for garnish); water (For boiling the noodles; use enough to fill a large pot)

Imported by Brandon King on SeeMeCook

Tender seared beef and browned mushrooms are coated in a creamy, savory sour-cream sauce, served over egg noodles and finished with fresh parsley.

4 servings55 minEuropean

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Ingredients

1.5 lb beef sirloin or stew beef (Cut into bite-sized pieces)
2 tbsp olive oil
salt (To taste; for seasoning the beef and sauce)
black pepper (To taste; for seasoning the beef and sauce)
1 tsp garlic powder
1 tsp paprika
3 tbsp butter
1 onion (Medium, diced)
3 cloves garlic (Minced)
8 oz mushrooms (Sliced)
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 cup sour cream
12 oz egg noodles
fresh parsley (Chopped, for garnish)
water (For boiling the noodles; use enough to fill a large pot)

Steps

1
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions. Drain and set aside.
2
Season the beef pieces with salt, black pepper, garlic powder, and paprika.
3
Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches and sear until browned on all sides, about 2–3 minutes per batch. Remove the beef and set it aside.
4
In the same skillet, melt the butter. Add the diced onion and cook until softened, about 3 minutes.
5
Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are browned and tender, about 5–6 minutes.
6
Sprinkle the flour over the mushroom mixture and stir well. Cook for 1 minute.
7
Slowly pour in the beef broth while stirring continuously to prevent lumps.
8
Add the Worcestershire sauce and Dijon mustard. Simmer for 5 minutes, until the sauce is slightly thickened.
9
Reduce the heat to low. Stir in the sour cream until smooth; do not let the sauce boil after adding it, or it may separate.
10
Return the beef to the skillet and simmer gently for another 3–5 minutes, until heated through and tender.
11
Taste the sauce and adjust the salt and pepper if needed.
12
Serve the stroganoff over the warm egg noodles and garnish with chopped fresh parsley.

Notes

For extra-tender beef, the source recommends sirloin or ribeye. It also suggests adding a splash of white wine for deeper flavor. Leftovers taste even better the next day. No quantity is provided for the optional wine or parsley garnish.