Beef Stroganoff with Egg Noodles
4 servings15 min prep25 min cookEasy
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The Tale of Beef Stroganoff with Egg Noodles
Story updated
Beef stroganoff originated in 19th-century Russia, likely named for the aristocratic Stroganov family, and traditionally combines sautéed beef with a sour cream sauce. The dish spread internationally through émigrés and became an American comfort food staple, commonly served over egg noodles rather than the original's simpler accompaniments.
Ingredients
Scale:· 4 servings
- 12 oz egg noodles
- 1 lb beef sirloin, thinly sliced
- 2 tablespoons olive oil, divided
- 8 oz mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3/4 cup sour cream
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- Chopped fresh parsley, for garnish
Instructions
- 1Cook the egg noodles in salted boiling water according to package directions, then drain and set aside.
- 2Season the beef with salt and pepper, then sear in 1 tablespoon of oil in a large skillet over high heat for 1 to 2 minutes per side until browned; remove and set aside.
- 3Add the remaining oil to the skillet and saute the mushrooms and onion for 5 to 6 minutes until softened, then add the garlic and cook for 30 seconds.
- 4Sprinkle in the flour and stir for 1 minute, then slowly whisk in the beef broth, Worcestershire sauce, and Dijon mustard until smooth.
- 5Simmer for 4 to 5 minutes until the sauce thickens, then reduce the heat to low and stir in the sour cream until combined; do not let it boil.
- 6Return the beef to the skillet and heat through for 2 minutes, then serve over the egg noodles garnished with parsley.
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