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- 1 pound beef sirloin, sliced thinly against the grain - 8 ounces egg noodles - 1 cup fresh mushrooms (cremini or button), sliced - 1 cup beef broth (preferably low-sodium) - 2 tablespoons Worcestershire sauce - 1 cup sour cream - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - Salt and pepper to taste - Fresh parsley for garnish (optional)

Quick Beef Stroganoff Over Egg Noodles

Discover the comforting flavors of Savory Beef Stroganoff Delight with our easy-to-follow recipe. Featuring tender beef, savory mushrooms, and a creamy sauce, this classic dish offers not just a hearty meal but also a chance to create cherished memories around the dinner table. Perfect for cooks of all skill levels, this recipe showcases the beauty of homemade comfort food. Gather your loved ones and enjoy a delightful dining experience that warms hearts.
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced against the grain for tenderness

2 cups egg noodles

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz (225g) fresh mushrooms, sliced (such as cremini or button)

1 cup beef broth, preferably low-sodium

1 cup sour cream, at room temperature for creaminess

2 tbsp Worcestershire sauce

2 tbsp all-purpose flour

1 tbsp olive oil

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Egg Noodles: In a large pot, bring salted water to a rolling boil. Once boiling, add the egg noodles. Cook according to package instructions, typically about 7-9 minutes, until al dente. Drain the noodles, toss lightly with a drizzle of olive oil to prevent sticking, and set aside.

    Sauté the Beef: In a large skillet, heat the olive oil over medium-high heat. Season the sliced beef with salt and pepper. Add the beef to the hot skillet in a single layer, ensuring it has space to brown. Sauté for 3-4 minutes, turning occasionally, until it is browned but not fully cooked. Remove the beef from the pan and set aside on a plate.

      Sauté Vegetables: Using the same skillet, add the chopped onion and sliced mushrooms. Cook for about 5-6 minutes until the onions are translucent and the mushrooms are tender and have released their moisture. Add the minced garlic and sauté for an additional minute until fragrant.

        Make the Sauce: Sprinkle the flour over the sautéed vegetables and stir well to coat. Gradually pour in the beef broth while continuously stirring to prevent lumps. Allow the mixture to simmer, stirring occasionally, until it thickens slightly, about 3-5 minutes. Stir in the Worcestershire sauce, mixing thoroughly.

          Combine Ingredients: Reduce the heat to low, and return the sautéed beef to the skillet. Gently stir in the sour cream, allowing it to incorporate fully into the sauce. Let the mixture simmer for 2-3 minutes, allowing it to heat through and meld the flavors. Taste and adjust seasoning with additional salt and pepper if needed.

            Serve: On individual plates, create a hearty nest of cooked egg noodles, then generously ladle the savory beef stroganoff over the top. Finish with a sprinkle of fresh chopped parsley for brightness and an appealing presentation.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 4 servings. Enjoy this comforting classic that’s perfect for any weeknight dinner!