Beef Stroganoff with Egg Noodles
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard (optional for added depth)
1 cup sour cream 🍶
Salt and pepper to taste 🧂
8 oz egg noodles 🍜
Fresh parsley, chopped for garnish 🌱
Instructions
Cook the Noodles:
Bring a large pot of salted water to a boil, then cook the egg noodles according to package directions. Drain and set aside. 🍜
Cook the Beef:
Season the beef strips with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef and cook for 2-3 minutes until browned on both sides. Remove the beef from the skillet and set aside. 🥩
Sauté the Vegetables:
In the same skillet, add another tablespoon of olive oil. Add the diced onion, garlic, and mushrooms. Sauté for 4-5 minutes until softened. 🧅🍄
Create the Sauce:
Sprinkle the flour over the onion and mushroom mixture, stirring to combine. Gradually pour in the beef broth, whisking to avoid lumps. Add Worcestershire sauce and Dijon mustard. Let the sauce simmer for 3-4 minutes until it thickens slightly. 🥣
Add Beef and Sour Cream:
Reduce the heat to low, then add the browned beef back to the skillet. Stir in the sour cream and let the mixture cook for another 2-3 minutes, until everything is heated through and the sauce is creamy. Adjust seasoning with salt and pepper as needed. 🍶
Serve:
