Description
This Rustic Beef Stroganoff with Egg Noodles is a classic comfort food featuring tender strips of beef cooked in a creamy mushroom sauce, flavored with Dijon mustard and Worcestershire sauce. Paired with soft egg noodles and garnished with fresh parsley, this hearty dish is perfect for a satisfying family meal.
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
Pasta
- 12 oz (340g) egg noodles
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Egg Noodles: Prepare the egg noodles according to the package instructions until tender, then drain and set aside to keep warm.
- Brown the Beef: Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the beef strips and cook for 5 to 7 minutes until browned on all sides. Remove the beef from the skillet and set aside.
- Sauté Onion and Garlic: In the same skillet, add the sliced onion and minced garlic. Cook for about 3 to 4 minutes until they soften and become fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the pan and cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
- Add Flour: Sprinkle the all-purpose flour over the mushroom mixture and cook for 1 to 2 minutes, stirring continuously to absorb the juices and create a roux base.
- Make the Sauce: Gradually pour in the beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce, Dijon mustard, and paprika. Bring the mixture to a simmer and cook for 3 to 4 minutes until the sauce slightly thickens.
- Finish the Sauce: Reduce the heat to low, stir in the heavy cream, and season with salt and black pepper to taste. Return the cooked beef to the skillet and stir well to coat the meat evenly with the creamy sauce.
- Serve: Spoon the beef stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley and serve immediately for a hearty, flavorful meal.
Notes
- Use sirloin for tender beef strips or stew meat for a more rustic texture.
- Be sure to cook the flour before adding broth to avoid a raw flour taste.
- Adjust heavy cream quantity for a lighter or richer sauce as per your preference.
- Garnish with parsley just before serving to keep it fresh and vibrant.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
