Description
A delicious beef stroganoff served over tender egg noodles.
Ingredients
Scale
- 12 ounces egg noodles
- 1 pound top sirloin, cut into thin strips
- to taste salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¾ pound mushrooms, sliced thick
- ⅓ cup onion, chopped
- 2 teaspoons garlic, minced
- 2 tablespoons flour
- 1½ cups beef broth
- 1 tablespoon dijon mustard
- ½ tablespoon Worcestershire sauce
- ½ cup sour cream
Instructions
- Cook the pasta per package directions, drain and keep warm.
- In a large skillet, heat the olive oil over medium/high heat. Once the oil is heated, add the strips of steak seasoned with salt and pepper. Cook for less than a minute on each side just to get a quick sear. Do this in batches to not crowd the skillet.
- Remove the meat to a platter and keep it warm (cover with foil). Reduce the heat in the skillet to medium.
- Add the butter to the skillet then saute the onions, mushrooms, and garlic until tender.
- Sprinkle the flour over the pan and cook for one minute stirring constantly.
- Gradually add the beef broth.
- Stir in the mustard, Worcestershire sauce, and sour cream until blended. Bring to a boil and then reduce to a simmer for 5 to 7 minutes to thicken the sauce.
- Return the beef to the skillet along with all the juices on the plate and simmer for one minute. Remove from heat and serve over egg noodles.
Notes
- This dish can be served with a sprinkle of fresh parsley for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Russian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg