Description
Indulge in the comforting richness of Beef Stroganoff with Egg Noodles, a creamy dish that warms the soul and delights the senses.
Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 1 medium onion, sliced
- 8 oz fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup low-sodium beef broth
- 1 tbsp Dijon mustard
- 8 oz egg noodles
Instructions
- Gather all ingredients. Slice beef, onions, and clean mushrooms.
- Boil a large pot of salted water. Cook egg noodles according to package instructions until al dente. Drain, reserving half a cup of pasta water.
- In a large skillet over medium heat, add oil and sauté onions until translucent. Add mushrooms and garlic; cook until tender.
- Add the beef strips to the skillet without overcrowding. Sear until browned on both sides (about 3 minutes). Season with salt and pepper.
- Pour in beef broth, scraping up any flavorful bits from the pan. Stir in sour cream and Dijon mustard until well combined. If too thick, add reserved pasta water for desired consistency.
- Add drained egg noodles to the skillet and gently toss everything together to coat the noodles in sauce. Serve immediately.
Nutrition
- Serving Size: 1 cup (260g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg
Keywords: For a vegetarian option, substitute beef with extra mushrooms or your favorite plant-based protein. Adding fresh herbs like parsley can enhance flavor.