Description
A quick and delicious recipe for Beef Stroganoff served over egg noodles, perfect for a hearty meal.
Ingredients
Scale
- 1 pound beef sirloin, cut into thin strips
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 12 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Sauté for another 5 minutes until the mushrooms are tender.
- Push the vegetables to the side of the skillet and add the beef strips. Season with salt and pepper. Cook until the beef is browned on all sides, about 5-7 minutes.
- Stir in the Worcestershire sauce and beef broth. Bring to a simmer and cook for 5 minutes.
- In a small bowl, mix the sour cream and flour until smooth. Gradually add the sour cream mixture to the skillet, stirring until well combined. Cook for an additional 2-3 minutes until the sauce thickens.
- Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Add a splash of white wine to the skillet after browning the beef for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg