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- 1 pound beef sirloin, thinly sliced - 8 ounces egg noodles - 1 cup mushrooms, sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup low-sodium beef broth - 1 tablespoon Worcestershire sauce - 1 tablespoon Dijon mustard - 1 cup sour cream (or Greek yogurt for a healthier option) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish)

30-Minute Beef Stroganoff with Egg Noodles

Discover the delightful flavors of Creamy Quick Beef Stroganoff, a timeless comfort food that can be on your table in just under 30 minutes. This fast and easy recipe features tender beef, savory mushrooms, and a rich, creamy sauce served over egg noodles, making it a perfect choice for busy weeknights. With options for customizing ingredients and pairing with delicious sides, this dish is sure to impress your family and satisfy appetites. Enjoy cooking this hearty meal that not only pleases the palate but also carries a rich history.
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Ingredients
  

1 pound beef sirloin, thinly sliced against the grain

2 tablespoons olive oil, divided

1 medium onion, finely chopped

2 cloves of garlic, minced

8 ounces mushrooms, sliced (cremini or button mushrooms work well)

1 cup beef broth (low sodium preferred)

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard (for a hint of tang)

1 cup sour cream (or Greek yogurt for a lighter option)

Salt and freshly ground black pepper, to taste

12 ounces egg noodles (or your choice of pasta)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Egg Noodles: In a large pot, bring generously salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente, which is typically about 7-9 minutes. Once cooked, drain the noodles and set them aside.

    Sauté the Beef: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. When hot, add the thinly sliced beef, seasoning it lightly with salt and pepper. Sear the beef for about 2-3 minutes, turning occasionally, until it is browned but still slightly undercooked. Remove the beef from the skillet and place it on a plate, covering it loosely to keep it warm.

      Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion for approximately 2-3 minutes until it becomes translucent. Add the minced garlic and sliced mushrooms, stirring frequently for another 4-5 minutes, or until the mushrooms are tender and have released their moisture.

        Add Liquid Ingredients: Carefully pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well, using a wooden spoon to scrape any browned bits from the bottom of the skillet, which will add rich flavor to your sauce.

          Combine Beef and Sour Cream: Return the seared beef to the skillet, then reduce the heat to low. Gently stir in the sour cream, mixing until completely combined and warmed through. Allow the mixture to simmer for 2-3 minutes, ensuring the beef is heated completely and the flavors meld. Taste, and adjust seasoning with additional salt and pepper as needed.

            Toss with Noodles: Add the drained egg noodles to the beef stroganoff mixture within the skillet. Gently toss everything together, ensuring the noodles are well coated in the creamy sauce.

              Serve: Plate generous portions of the beef stroganoff on individual serving dishes. Garnish with a sprinkle of finely chopped fresh parsley for a bright touch. Serve hot and enjoy your meal immediately!

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