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- 1 pound beef sirloin or tenderloin, sliced into thin strips - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced (preferably cremini or button mushrooms) - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 cup sour cream - Salt and pepper to taste - 8 ounces egg noodles - Fresh parsley, chopped (for garnish)

Homestyle Beef and Mushroom Stroganoff

Experience the warmth of homestyle Beef and Mushroom Stroganoff with this comforting recipe. Tender beef and earthy mushrooms combine in a rich, creamy sauce that beautifully clings to egg noodles, creating a satisfying meal perfect for family dinners or cozy nights in. With simple ingredients and straightforward instructions, this dish is ideal for cooks of all skill levels. Celebrate nostalgia and flavors that remind us of home with every delicious bite.
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Ingredients
  

1 pound beef sirloin or tenderloin, thinly sliced

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (button or cremini)

1 tablespoon all-purpose flour

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and pepper, to taste

1 cup sour cream

2 tablespoons fresh parsley, chopped, for garnish

12 ounces egg noodles or your choice of pasta

Instructions
 

Cook the Noodles: Begin by boiling water in a large pot. Cook the egg noodles according to the package instructions, typically around 8-10 minutes for al dente. Once cooked, drain the noodles and set them aside, remembering to reserve about ½ cup of the pasta water for later use.

    Prepare the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef in batches, allowing space between the pieces to ensure even cooking. Sear each batch for about 2-3 minutes or until browned. Once browned, transfer the beef to a plate and set aside.

      Sauté the Aromatics: In the same skillet, add the finely chopped onion and sauté for approximately 3-4 minutes, or until softened and translucent. Stir in the minced garlic and continue to cook for an additional minute. Next, add the sliced mushrooms to the skillet, sautéing for about 5 minutes until they are golden and tender.

        Make the Sauce: Sprinkle the tablespoon of flour over the mushroom mixture. Stir well to combine and cook for about 1 minute. Gradually pour in the beef broth, stirring constantly to avoid any lumps. Mix in the Worcestershire sauce, Dijon mustard, and paprika. Season the sauce with salt and pepper according to your taste.

          Simmer and Thicken: Allow the mixture to come to a gentle simmer. Cook for about 5-7 minutes, letting the sauce thicken naturally. Should the sauce become too thick, add a few splashes of the reserved pasta water until you reach your desired consistency.

            Add Back the Beef: Lower the heat and return the cooked beef to the skillet, stirring gently to incorporate it into the mushroom sauce. Mix in the sour cream, ensuring everything is well combined and heated through. Taste and adjust the seasoning if needed.

              Combine with Noodles: Carefully fold the cooked egg noodles into the creamy beef and mushroom mixture, ensuring that each noodle is well coated in the luscious sauce.

                Serve: Transfer the stroganoff to serving plates and garnish with freshly chopped parsley for a pop of color. Serve immediately to enjoy this warm and comforting dish.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                    Presentation Tips: For an elegant touch, serve the stroganoff in shallow bowls, and sprinkle with extra parsley. Pair with crusty bread for dipping and enjoy a cozy dining experience!