Description
This Classic Beef Stroganoff over Egg Noodles is a timeless, comforting dish that’s perfect for weeknight dinners or special occasions. With its creamy sauce, tender beef, and savory mushrooms, it’s a meal that never goes out of style.
Try this recipe today and enjoy a taste of culinary history in your own kitchen! 
Ingredients
1 lb beef sirloin, thinly sliced
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 tsp paprika
2 tbsp all-purpose flour
1 cup beef broth
1 cup sour cream
1 tbsp Dijon mustard Salt and pepper to taste Fresh parsley, chopped (for garnish) For the Egg Noodles:
12 oz egg noodles Salt (for pasta water)
Instructions
Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
Prepare the Beef Stroganoff:
In a large skillet, heat the olive oil over medium-high heat.
Add the sliced beef and cook for about 2-3 minutes until browned. Remove the beef from the skillet and set aside. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender. Sprinkle the paprika and flour over the mushroom mixture, stirring to combine. Cook for another minute to remove the raw flour taste.
Gradually add the beef broth, stirring constantly until the mixture thickens. Lower the heat to a simmer, then stir in the sour cream and Dijon mustard until well combined. Return the beef to the skillet, cooking for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.
Serve:
- Prep Time: 15 minutes
- Cook Time: 25 minutes