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When it comes to comfort food, few dishes can rival the rich, creamy goodness of beef stroganoff. This timeless classic has a way of wrapping you in warmth, making it the perfect choice for chilly evenings or when you simply need a hearty meal that feels like a hug in a bowl. The allure of beef stroganoff lies not only in its satisfying flavors but also in its simplicity, allowing home cooks to recreate this beloved dish without the fuss.

Quick and Cozy Beef Stroganoff over Noodles

Discover the ultimate comfort food with this quick beef stroganoff recipe. Perfect for chilly evenings, this creamy dish features tender beef, savory mushrooms, and a luscious sauce, all served over egg noodles that soak up every bit of flavor. With its straightforward preparation, you can recreate this classic meal effortlessly. Enjoy the rich history and adaptability of beef stroganoff as you bring warmth and joy to your dining table.
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Ingredients
  

1 lb beef sirloin, thinly sliced against the grain

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

8 oz mushrooms, sliced (button or cremini)

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup beef broth

1 cup sour cream

Salt and pepper, to taste

12 oz egg noodles or any pasta of your choice

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot, bring a generous amount of salted water to a rolling boil. Add the egg noodles and cook according to the package instructions until al dente. Once cooked, drain the noodles and set them aside in a colander.

    Sauté the Beef: Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, add the thinly sliced beef in batches, ensuring not to overcrowd the pan. Sear each batch for about 2-3 minutes until browned on all sides. Once seared, remove the beef from the skillet and set it aside on a plate.

      Cook the Aromatics: In the same skillet, add the diced onion and sauté for about 3-4 minutes until it softens and becomes translucent. Next, stir in the minced garlic and sliced mushrooms. Cook the mixture, stirring occasionally, for another 4-5 minutes until the mushrooms are golden brown and tender.

        Build the Sauce: Pour the beef broth into the skillet, followed by the Worcestershire sauce and Dijon mustard. Stir well, ensuring to scrape up any browned bits stuck to the bottom of the pan for extra flavor. Bring the mixture to a gentle simmer.

          Return the Beef: Once the sauce is simmering, reduce the heat to low and return the browned beef to the skillet. Stir in the sour cream until everything is well combined. Allow the mixture to warm through for an additional 2-3 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to your liking.

            Combine with Noodles: Add the cooked egg noodles directly into the skillet with the beef stroganoff. Gently toss everything together until the noodles are well coated in the creamy sauce, ensuring an even distribution of beef and mushrooms.

              Serve: Present the beef stroganoff over a generous portion of the noodles. Garnish with a sprinkle of freshly chopped parsley for a burst of color and flavor. Enjoy the warmth and comfort of this heartwarming dish!

                Prep Time: 10 min | Total Time: 30 min | Servings: 4