Quick Beef Stroganoff with Mushrooms and Egg Noodles
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
- 12 ounces egg noodles
- 1 pound beef sirloin, cut into thin strips
- 8 ounces sliced mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just tender. Drain and set aside.
- Melt the butter in a large skillet over medium-high heat. Add the beef strips and cook for 2 to 3 minutes until browned on the outside. Remove the beef to a plate.
- Add the diced onion and sliced mushrooms to the same skillet. Cook for 4 to 5 minutes until the vegetables soften and the mushrooms release their liquid.
- Stir in the minced garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and stir to coat everything evenly.
- Pour in the beef broth and Worcestershire sauce. Bring the mixture to a simmer and cook for 2 minutes until it thickens slightly.
- Lower the heat and stir in the sour cream until the sauce is smooth. Return the beef to the skillet and season with salt and pepper. Heat through for 1 minute.
- Serve the beef and sauce over the cooked egg noodles and sprinkle with fresh parsley.
Notes
For the creamiest sauce, remove the skillet from direct heat before stirring in the sour cream so it stays smooth. If the sauce thickens too much while sitting, add a splash of beef broth when reheating. Leftovers store well in the fridge for up to two days and reheat gently on the stovetop with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Large pot, Colander
Cuisine: American
Equipment: Large skillet, Large pot, Colander