Beef Stroganoff with Egg Noodles

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Description:

Beef Stroganoff with Egg Noodles is a comforting and rich dish that features tender strips of beef in a creamy mushroom sauce served over egg noodles. This hearty meal is perfect for a cozy family dinner and is sure to become a favorite.

Ingredients (Quantities):

For the Beef Stroganoff:

  • Beef sirloin or tenderloin: 1 lb (thinly sliced)
  • Salt: to taste
  • Black pepper: to taste
  • Olive oil: 2 tablespoons
  • Butter: 2 tablespoons
  • Onion: 1 medium (finely chopped)
  • Garlic: 2 cloves (minced)
  • Mushrooms: 8 oz (sliced, such as cremini or button)
  • Beef broth: 1 cup (low-sodium)
  • Worcestershire sauce: 1 tablespoon
  • Dijon mustard: 1 teaspoon
  • Sour cream: 1 cup
  • Fresh parsley: chopped (for garnish)

For the Egg Noodles:

  • Egg noodles: 8 oz
  • Salt: for pasta water

Optional Ingredients:

  • Paprika: 1 teaspoon (for added flavor)
  • Green onions: sliced, for garnish

Instructions:

1. 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.

2. Prepare the Beef:

  • Season the sliced beef with salt and black pepper. In a large skillet, heat olive oil over medium-high heat.
  • Add the beef in batches, searing until browned (about 2-3 minutes). Remove the beef from the skillet and set aside.

3. Cook the Vegetables:

  • In the same skillet, add butter. Once melted, add chopped onion and cook for 3-4 minutes until softened.
  • Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender, about 5 minutes.

4. Make the Sauce:

  • Pour in the beef broth, Worcestershire sauce, and Dijon mustard. If using paprika, add it here as well. Bring to a simmer, scraping any browned bits from the bottom of the skillet.
  • Allow the mixture to reduce slightly for about 5 minutes.

5. Combine Everything:

  • Lower the heat and return the cooked beef to the skillet. Stir in the sour cream, mixing until everything is well combined and heated through. Do not boil after adding sour cream to avoid curdling.

6. Serve:

  • Serve the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley and sliced green onions if desired.

Tips for Success:

  • Slicing the beef: For easier slicing, freeze the beef for about 30 minutes before cutting. This firms it up and makes it easier to cut into thin strips.
  • Add veggies: Feel free to add other vegetables such as peas or bell peppers for additional flavor and nutrition.
  • Adjust the creaminess: You can adjust the amount of sour cream to suit your taste. For a lighter version, use Greek yogurt.

Recommendations:

  • Pair with a side salad or steamed vegetables for a complete meal.
  • Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stove or in the microwave.

Nutrition (per serving, estimated):

  • Calories: 650
  • Protein: 35g
  • Fat: 30g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Sodium: 900mg

Enjoy this Beef Stroganoff with Egg Noodles—a hearty and satisfying dish that will warm you up and leave you feeling cozy!

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