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- 1 pound beef sirloin, thinly sliced against the grain - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced (button or cremini) - 1 cup beef broth - 2 tablespoons Worcestershire sauce - 1 tablespoon Dijon mustard - 1 teaspoon paprika - 1 cup sour cream - Salt and pepper to taste - Fresh parsley, chopped (for garnish)

Quick Beef Stroganoff with Egg Noodles

Discover the ultimate comfort food with Swirling Beef Stroganoff Delight! This classic dish combines tender beef and a rich, creamy sauce, creating a meal that's both satisfying and full of flavor. With ingredients like sirloin, mushrooms, and sour cream, this recipe elevates traditional Beef Stroganoff to new heights. Perfectly paired with egg noodles, it's a delightful choice for family dinners or special occasions. Try it and enjoy a taste sensation that's sure to impress!
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Ingredients
  

1 pound beef sirloin, thinly sliced

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 ounces mushrooms, sliced

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and pepper, to taste

1 cup sour cream

12 ounces egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Egg 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.

    Sauté the Beef: In a large skillet or frying pan, heat the olive oil over medium-high heat. Add the sliced beef, season with salt and pepper, and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set it aside.

      Cook the Vegetables: In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking for an additional 5-6 minutes until the mushrooms are tender.

        Make the Sauce: Pour in the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Stir well to combine and bring to a simmer. Let it cook for about 5 minutes.

          Finish the Stroganoff: Lower the heat and return the cooked beef to the skillet. Stir in the sour cream until fully integrated. Allow it to heat through gently (do not boil) for another 2-3 minutes, adjusting seasoning with salt and pepper to taste.

            Combine and Serve: Add the cooked egg noodles to the skillet, tossing everything together until the noodles are well coated with the creamy sauce.

              Garnish and Enjoy: Serve your beef stroganoff hot, garnished with freshly chopped parsley.

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