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Beef Stroganoff with Egg Noodles

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A classic family dinner featuring thinly sliced beef in a creamy sour cream sauce served over tender egg noodles.

Ingredients

Scale
  • 225 g egg noodles
  • 450 g beef, sliced into 1 cm strips
  • 1 medium onion, chopped
  • 150 g mushrooms, sliced
  • 120 ml beef broth
  • 120 g sour cream
  • 1 tsp Dijon mustard
  • 2 tbsp oil
  • 1 tbsp butter
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. Start salted boiling water, add egg noodles, cook for 6 to 8 minutes until al dente, drain, and toss with butter to prevent sticking.
  2. Season beef with salt and pepper. Heat oil in a skillet, sear beef in batches for 1 to 2 minutes per side, then remove and rest.
  3. Sauté onion and mushrooms in the same skillet for 4 to 5 minutes until softened.
  4. Deglaze with beef broth, simmer for 2 minutes, and reduce slightly.
  5. Stir in sour cream and Dijon mustard, return beef to the skillet, and warm through without boiling.
  6. Add noodles to the skillet, toss to coat evenly, adjust seasoning, garnish with parsley, and serve immediately.

Notes

For a silkier sauce, temper the sour cream by whisking in 2 tbsp of warm broth before adding it to the pan.

Nutrition

Find it online: https://easyumrecipes.com/beef-stroganoff-with-egg-noodles/