Description
This Rustic Beef Stroganoff with Egg Noodles is a hearty and comforting dish featuring tender strips of beef sirloin cooked in a creamy mushroom sauce, seasoned with paprika, Worcestershire sauce, and Dijon mustard. Served over tender egg noodles and garnished with fresh parsley, this recipe is a perfect home-cooked meal for a cozy dinner.
Ingredients
Scale
Beef and Sauce
- 1 lb (450g) beef sirloin or stew meat, cut into thin strips
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup (240ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/2 cup (120ml) heavy cream
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Egg Noodles
- 12 oz (340g) egg noodles
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Egg Noodles: Cook the egg noodles according to the package instructions in boiling salted water until tender. Drain the noodles well and set them aside while you prepare the stroganoff sauce.
- Brown the Beef: Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the beef strips and cook until they are nicely browned on all sides, about 5 to 7 minutes. Remove the beef from the skillet and set it aside to keep warm.
- Sauté Onion and Garlic: In the same skillet, add the sliced onion and minced garlic. Sauté them over medium heat until they become softened and translucent, about 3 to 4 minutes, stirring occasionally to prevent burning.
- Cook Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Cook until the mushrooms release their moisture and turn golden brown, approximately 5 minutes, stirring frequently.
- Add Flour: Sprinkle the all-purpose flour over the mushroom mixture and cook for 1 to 2 minutes, stirring constantly, to absorb the cooking juices and to eliminate the raw flour taste.
- Make the Sauce: Gradually pour in the beef broth while stirring continuously to prevent lumps. Then add Worcestershire sauce, Dijon mustard, and paprika. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens slightly.
- Finish the Sauce: Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper to taste. Return the browned beef to the skillet and stir to combine it thoroughly with the sauce. Heat through but do not boil.
- Serve: Spoon the creamy beef stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley before serving to add a pop of color and freshness.
Notes
- Use sirloin or stew meat thinly sliced for tender beef; avoid tougher cuts.
- Ensure not to overcook the beef to keep it tender and juicy.
- Fresh mushrooms add better flavor; button or cremini mushrooms work well.
- For a thicker sauce, add a bit more flour, but avoid clumping by stirring constantly when adding broth.
- You can substitute heavy cream with sour cream for a more traditional stroganoff flavor.
- Adding a splash of white wine with the broth can enhance flavor.
- Garnish with fresh parsley or chives to brighten the dish.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
