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- 1 pound beef sirloin, sliced into thin strips - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces cremini mushrooms, sliced - 2 tablespoons all-purpose flour - 2 cups beef broth - 1 cup sour cream - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 8 ounces egg noodles - Fresh parsley, chopped (for garnish)

Comforting Beef and Mushroom Stroganoff

Indulge in the comforting flavors of Cozy Beef and Mushroom Stroganoff, a classic dish that combines tender beef, earthy mushrooms, and a creamy sauce over egg noodles. This rich recipe is perfect for chilly nights, offering a satisfying meal that’s easy to prepare. With simple ingredients like sirloin, fresh garlic, and sour cream, this stroganoff is sure to become a family favorite. Gather around the table and enjoy this delightful culinary experience together.
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225g) cremini mushrooms, sliced

1 tbsp all-purpose flour

1 cup beef broth

1 cup sour cream

2 tsp Worcestershire sauce

1 tsp Dijon mustard

Salt and pepper, to taste

12 oz (340g) egg noodles

Chopped fresh parsley, for garnish

Instructions
 

Cook the Egg Noodles: In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.

    Sear the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef in a single layer and season with salt and pepper. Sear for about 2-3 minutes until browned. Remove the beef from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

        Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they are browned and have released their moisture, about 5-7 minutes.

          Thicken the Sauce: Sprinkle the flour over the mushrooms and stir well to combine. Cook for another minute to get rid of the raw flour taste.

            Add Liquids: Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for about 5 minutes until slightly thickened.

              Combine Ingredients: Lower the heat and stir in the sour cream, Worcestershire sauce, and Dijon mustard. Add the seared beef back to the skillet, mixing well to combine. Allow it to heat through for about 3-4 minutes. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

                Serve: Toss the cooked egg noodles into the skillet, ensuring they're well coated in the sauce. Adjust seasoning with additional salt and pepper to taste.

                  Garnish and Enjoy: Transfer the stroganoff to serving plates and garnish with chopped fresh parsley. Serve immediately and enjoy your comforting dish!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4