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- 1 pound beef sirloin, thinly sliced - 8 ounces cremini mushrooms, sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon Worcestershire sauce - 1 tablespoon Dijon mustard - 1 teaspoon smoked paprika - 1 cup beef broth - 1 cup sour cream - 8 ounces egg noodles - Salt and pepper, to taste - Fresh parsley, chopped (for garnish)

Quick Beef Stroganoff with Egg Noodles

Experience the warmth and comfort of a classic dish with this Swirling Beef Stroganoff Delight recipe. Tender beef sirloin, earthy cremini mushrooms, and a creamy sauce come together beautifully over egg noodles for a cozy, hearty meal. Perfect for family dinners or special occasions, this dish offers a rich blend of flavors, capturing the essence of its 19th-century Russian roots while allowing for delightful modern twists. Dive into the deliciousness today!
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Ingredients
  

1 pound beef sirloin, thinly sliced against the grain

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 ounces cremini mushrooms, sliced

1 cup beef broth (low sodium preferred)

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon smoked paprika

Salt and freshly cracked black pepper, to taste

1 cup sour cream, at room temperature

12 ounces egg noodles

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Egg Noodles: In a large pot, bring salted water to a rolling boil. Add the egg noodles and cook according to the package instructions until al dente (approximately 8-10 minutes). Once cooked, drain the noodles in a colander and set aside, reserving a splash of the pasta water to add to the sauce later if needed.

    Sauté the Beef: In a large skillet or frying pan, heat the olive oil over medium-high heat. Season the sliced beef with salt and pepper, then add it to the skillet in a single layer. Cook, stirring occasionally, until the meat is well browned on all sides, about 3-4 minutes. Once cooked, remove the beef from the skillet and place it on a plate, covering loosely with foil to keep warm.

      Cook the Vegetables: In the same skillet, add the finely chopped onion and sauté until it becomes translucent and tender, about 3 minutes. Then, stir in the minced garlic and sliced cremini mushrooms, cooking for an additional 5-6 minutes until the mushrooms are soft and have released their moisture.

        Make the Sauce: Pour in the beef broth, add the Worcestershire sauce, Dijon mustard, and smoked paprika. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes so that the flavors meld together.

          Finish the Stroganoff: Reduce the heat to low and carefully return the browned beef to the skillet. Stir in the room-temperature sour cream gradually until it is fully incorporated and creamy. Heat through for an additional 2-3 minutes, being careful not to let the mixture boil. Taste and adjust seasoning with extra salt and pepper if needed.

            Combine and Serve: Add the drained egg noodles to the skillet, tossing gently to coat the noodles in the rich, creamy sauce. If the mixture appears too thick, add a splash of reserved pasta water to achieve the desired consistency.

              Garnish and Enjoy: Serve your beef stroganoff warm, topped with a generous sprinkle of freshly chopped parsley for a pop of color and flavor.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                  Presentation Tips: Serve the stroganoff in deep bowls or on plates with a swirl of sauce on top and a sprinkle of parsley. Pair with crusty bread for mopping up the sauce!