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Beef Stroganoff is more than just a meal; it is a culinary experience that evokes warm memories and comfort, making it a beloved favorite in many households across the globe. This dish, with its origins traced back to 19th-century Russia, has undergone numerous variations, each enhancing its rich and savory profile. Our Savory Beef Stroganoff Delight elevates the classic recipe by combining tender beef sirloin, earthy mushrooms, and a luscious creamy sauce that clings delightfully to egg noodles. With its balanced flavors and textures, this dish is not only satisfying but also quick to prepare, making it the perfect choice for busy weeknight dinners.

Quick Beef Stroganoff with Egg Noodles

Discover the deliciousness of Savory Beef Stroganoff Delight, a comforting dish with roots in 19th-century Russia. This recipe features tender beef sirloin, earthy mushrooms, and a creamy sauce that beautifully clings to egg noodles. Whether you're a culinary novice or an experienced cook, our detailed instructions guide you through selecting ingredients and preparation techniques. Enjoy the rich flavors and textures of this classic dish perfect for busy weeknights, and make it your own with delightful variations.
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced

8 oz (225g) egg noodles

1 cup mushrooms, sliced (button or cremini)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup beef broth

1 cup sour cream

2 tbsp all-purpose flour

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

3 tbsp olive oil or butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.

    Sauté the Beef: In a large skillet over medium-high heat, add 1 tablespoon of olive oil or butter. Once hot, add the sliced beef in batches to avoid overcrowding. Cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the remaining olive oil or butter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking for another 4-5 minutes until the mushrooms are tender.

        Create the Sauce: Sprinkle the flour over the sautéed vegetables and stir to combine. Slowly pour in the beef broth while stirring to avoid lumps. Add the Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer, stirring occasionally until the sauce thickens, around 3-5 minutes.

          Combine Everything: Lower the heat and return the browned beef to the skillet. Stir in the sour cream and mix well, heating through but avoiding boiling to prevent curdling. Season with salt and pepper to taste.

            Serve: Toss the cooked egg noodles in the sauce until they are well coated. Serve immediately, garnished with fresh parsley.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings