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Beef Stroganoff has a storied history that traces back to 19th-century Russia. The dish is named after the Stroganov family, a wealthy merchant family renowned for their culinary contributions. Originally, Beef Stroganoff was a dish that featured sautéed pieces of beef served in a sauce made from mustard and sour cream, showcasing the luxurious ingredients favored by the aristocracy of the time.

Quick Beef Stroganoff with Egg Noodles

Savory Speedy Beef Stroganoff transforms weeknight dinners into gourmet experiences in just 30 minutes. This comforting dish features tender beef sirloin, mushrooms, and a creamy sauce, perfect for the whole family. With a rich history tracing back to 19th-century Russia, it has many adaptations around the world. Learn about the benefits of fresh ingredients and follow our easy step-by-step guide to create this delightful meal that satisfies both taste and nutrition. Enjoy a taste of comfort tonight!
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced into strips

8 oz (225g) egg noodles

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

8 oz (225g) mushrooms, sliced (button or cremini)

1 cup beef broth (or stock)

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup sour cream

Salt and pepper, to taste

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a rolling boil. Add the egg noodles and cook according to the package instructions until they are al dente. Once cooked, drain thoroughly and set aside.

    Sear the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef strips with salt and pepper before adding them to the skillet. Sear for approximately 2-3 minutes, until the beef is browned but not fully cooked. Once done, remove the beef from the skillet and place it on a plate to keep warm.

      Sauté the Aromatics: In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the finely chopped onion and sauté for about 3-4 minutes, or until they become translucent. Next, stir in the minced garlic and cook for an additional 1 minute, just until fragrant.

        Cook the Mushrooms: Add the sliced mushrooms to the skillet, stirring occasionally. Cook for about 5 minutes until the mushrooms have softened and released their moisture.

          Create the Sauce: Pour in the beef broth, Worcestershire sauce, and Dijon mustard into the skillet. Stir thoroughly while scraping any browned bits from the bottom of the skillet for extra flavor. Bring the mixture to a simmer and let it cook for about 5 minutes to allow it to reduce slightly.

            Combine Ingredients: Lower the heat and return the seared beef to the skillet. Gently stir in the sour cream until the beef is evenly coated and heated through. Taste the mixture and adjust seasoning with salt and pepper as necessary.

              Serve: Carefully fold the cooked egg noodles into the beef stroganoff mixture until everything is well combined. Dish out portions hot, garnished with freshly chopped parsley if desired.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings