Description
A comforting dish of buttery egg noodles topped with tender beef and a creamy mushroom sauce.
Ingredients
Scale
- 1.5 pounds beef (sirloin or ribeye), thinly sliced against the grain
- 12 ounces wide egg noodles
- 2 tablespoons butter
- 1 tablespoon neutral oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 10 ounces cremini mushrooms, sliced
- 1 cup beef stock
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon all-purpose flour (or 1 teaspoon cornstarch dissolved in 1 tablespoon water)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
- Optional splash of white wine or cognac
Instructions
- Bring a large pot of salted water to a boil, and cook the egg noodles until tender but firm; then drain and toss with a little butter, keeping them warm.
- Meanwhile, season the sliced beef with salt and pepper. Heat a large skillet over medium-high heat, add oil, and sear the beef quickly in batches until browned but not fully cooked through; remove and set aside.
- Lower the heat slightly, and add butter to the skillet. Sauté the onion until translucent, then add garlic and cook briefly until fragrant.
- Add sliced mushrooms, and sauté until they release their moisture and start to brown; stir occasionally so they caramelize evenly.
- If using, deglaze the pan with a splash of white wine or cognac, scraping up the flavorful browned bits from the bottom.
- Sprinkle the flour over the cooked mushrooms, stir, and cook for a minute to remove any raw flour taste; then slowly add the beef stock while stirring to create a smooth sauce.
- Return the seared beef to the skillet, and simmer for a few minutes until the beef finishes cooking and the sauce thickens slightly.
- Remove the skillet from heat, and stir in the sour cream and Dijon mustard until the sauce becomes creamy and well blended; taste and adjust seasoning with salt and pepper.
- Toss the cooked egg noodles into the skillet or spoon the sauce over individual nests of noodles. Garnish with chopped parsley and serve immediately.
Notes
For a vegetarian option, replace beef with seitan or portobello caps, and use vegetable stock. For a lighter sauce, stir in Greek yogurt off the heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: beef stroganoff, egg noodles, comfort food, quick dinner, family recipe
