Description
This Rustic Beef Stroganoff with Egg Noodles is a hearty and comforting dish featuring tender slices of beef sirloin cooked with mushrooms, onions, and a creamy paprika-infused sauce. Served over tender egg noodles and garnished with fresh parsley, this classic Eastern European-inspired meal comes together quickly, making it perfect for a satisfying weeknight 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
Pasta
- 12 oz (340g) egg noodles
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Noodles: Cook the egg noodles according to the package instructions until al dente. Drain well and set aside for serving.
- Brown 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 pan and set aside to prevent overcooking.
- Sauté Aromatics: In the same skillet, add the sliced onion and minced garlic. Sauté for about 3 to 4 minutes until the onions are softened and fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they release their moisture and turn golden brown.
- Add Flour: Sprinkle the flour over the mushroom mixture and cook for 1 to 2 minutes. This step allows the flour to absorb juices and helps thicken the sauce later.
- Add Liquids and Seasonings: 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 has thickened slightly.
- Finish Sauce and Combine: 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 gently stir to coat the meat evenly with the creamy sauce.
- Serve: Plate the cooked egg noodles and spoon the beef stroganoff mixture over them. Garnish generously with chopped fresh parsley before serving warm.
Notes
- For a richer flavor, use a mix of different mushrooms such as cremini or shiitake.
- If you prefer a thicker sauce, let it simmer a little longer before adding the heavy cream.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
- To make it gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch for thickening.
- For a lighter version, substitute heavy cream with sour cream or Greek yogurt added off the heat to prevent curdling.
