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In the realm of comfort food, few dishes can rival the rich and creamy allure of Beef Stroganoff. This beloved classic, which traces its origins back to 19th-century Russia, has undergone many transformations over the years, yet it remains a staple in households around the world. Beef Stroganoff is more than just a meal; it embodies a warm embrace on a chilly evening, a quick yet impressive dish for entertaining, or a simple family dinner that brings everyone together.

Quick and Easy Beef Stroganoff with Noodles

Indulge in the comforting flavors of Beef Stroganoff, a classic dish that warms the soul. This delightful recipe features tender beef sirloin, earthy mushrooms, and a rich, creamy sauce that’s traditionally served over egg noodles. Perfect for chilly evenings or family gatherings, this dish is sure to impress. Follow our guide for tips on ingredient selection, cooking techniques, and serving suggestions to create a restaurant-quality meal at home. Enjoy the taste of this timeless favorite!
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced against the grain

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz (225g) button or cremini mushrooms, sliced

1 cup beef broth (low sodium recommended)

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup sour cream (or Greek yogurt for a tangy twist)

1 tablespoon cornstarch (optional, for thickening)

Salt and freshly ground black pepper, to taste

8 oz (225g) egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until they are al dente, usually about 7-9 minutes. Once cooked, drain thoroughly and set aside in a bowl, tossing them with a drizzle of olive oil to prevent sticking.

    Sauté the Beef: While the noodles are cooking, heat the extra virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the sliced beef in a single layer. Season with salt and pepper. Sauté until the beef is browned and just cooked through (approximately 2-3 minutes). Remove the beef from the skillet and place it on a plate, covering it to keep warm.

      Sauté the Vegetables: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes or until the onion is soft and translucent. Next, add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they are nicely browned and tender.

        Make the Sauce: Reduce the heat to medium, then return the sautéed beef to the skillet. Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of cold water until smooth, then stir it into the sauce, cooking for an additional minute until thickened.

          Combine with Sour Cream: Remove the skillet from the heat source and gently fold in the sour cream (or Greek yogurt) until it is fully incorporated into the sauce. Taste and adjust the seasoning with additional salt and pepper as desired.

            Serve: Add the cooked egg noodles into the skillet with the beef and sauce. Toss the ingredients together gently, ensuring the noodles are well coated with the creamy sauce.

              Garnish and Enjoy: Serve the Beef Stroganoff hot, garnished with a generous sprinkle of freshly chopped parsley to add a vibrant touch and fresh flavor.

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

                  - Presentation Tips: For an elevated presentation, serve the stroganoff in a deep pasta bowl or plate and add a sprig of parsley on top. Accompany the dish with crusty bread to soak up the delicious sauce!