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- 1 pound sirloin or tenderloin beef, sliced thinly - 8 ounces button mushrooms, sliced - 8 ounces cremini mushrooms, sliced - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups beef broth - 1 tablespoon Worcestershire sauce - 1 cup sour cream - 8 ounces egg noodles or your choice of pasta - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped for garnish

Savory Beef and Mushroom Stroganoff on Noodles

Indulge in the ultimate comfort food with this Creamy Beef & Mushroom Extravaganza recipe. Featuring tender beef, savory mushrooms, and a luscious creamy sauce, this dish is perfect for family dinners or entertaining guests. With straightforward preparation and the option to customize ingredients, it's accessible even for novice cooks. Whether served over noodles or paired with fresh sides, this meal brings warmth and satisfaction to any table. Discover the joy of homemade cooking and make it a staple in your kitchen!
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Ingredients
  

1 lb (450g) beef sirloin or tenderloin, thinly sliced

8 oz (230g) mushrooms, sliced (button or cremini)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup beef broth

1 cup sour cream

2 tbsp Worcestershire sauce

2 tbsp all-purpose flour

3 tbsp olive oil or butter (for cooking)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

12 oz (340g) egg noodles or wide pasta

Instructions
 

Prepare the Noodles:

    - In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside, drizzling a bit of olive oil to prevent sticking.

      Sauté the Beef:

        - In a large skillet, heat 2 tablespoons of olive oil or butter over medium-high heat. Add the sliced beef, seasoning it with salt and pepper. Sear for 2-3 minutes until browned but not fully cooked. Remove from skillet and transfer to a plate.

          Cook the Vegetables:

            - In the same skillet, add the remaining tablespoon of oil. Sauté the onions for about 3-4 minutes until translucent. Add the garlic and mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and any liquid has evaporated.

              Make the Sauce:

                - Sprinkle the flour over the mushroom mixture, stirring well to combine. Slowly pour in the beef broth and Worcestershire sauce, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.

                  Combine Everything:

                    - Reduce the heat to low, and return the beef to the skillet along with any juices from the plate. Stir until fully incorporated. Gradually mix in the sour cream, stirring until creamy and heated through. Adjust the seasoning with salt and pepper as needed.

                      Serve:

                        - Plate the cooked egg noodles, then generously spoon the beef and mushroom Stroganoff over the noodles. Garnish with fresh chopped parsley for an added touch.

                          Enjoy:

                            - Serve hot, paired with a side of steamed green beans or a fresh salad if desired!

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