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The origins of Beef Stroganoff can be traced back to 19th-century Russia, where it was first enjoyed by the aristocracy. The dish is named after the Stroganov family, who were influential figures in the Russian Empire. Over time, Beef Stroganoff has evolved, finding its way into various cuisines around the world, each adding its unique twist to the recipe.

Quick Beef Stroganoff with Egg Noodles

Discover the joy of making Savory Speedy Beef Stroganoff, a quick yet delicious take on the classic comfort food. This recipe highlights tender beef sautéed with mushrooms, onions, and garlic in a rich, creamy sauce. Perfect for busy weeknights, it uses common kitchen ingredients and takes minimal prep time. Enjoy this hearty dish over egg noodles or rice, and feel free to customize it with your favorite veggies or proteins. Get ready to impress your family with a meal that’s both satisfying and simple!
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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 black pepper, to taste

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a rolling boil. Once boiling, add the egg noodles and cook according to the package instructions until they are al dente (firm to the bite). After cooking, drain the noodles and set them aside in a colander.

    Sear the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the thinly sliced beef strips. Season with salt and black pepper. Allow the beef to sear without stirring for about 2-3 minutes until it develops a golden-brown crust, then remove the beef from the skillet and set it aside on a plate.

      Sauté the Aromatics: In the same skillet, lower the temperature to medium heat, adding the remaining tablespoon of olive oil. Add the finely chopped onion and sauté for approximately 3-4 minutes, stirring occasionally, until the onion becomes translucent. Stir in the minced garlic and continue to sauté for an additional minute or until fragrant.

        Cook the Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Cook the mushrooms for about 5 minutes, stirring occasionally, until they are tender and have released their moisture, allowing them to caramelize slightly.

          Create the Sauce: Pour the beef broth into the skillet along with the Worcestershire sauce and Dijon mustard. Stir thoroughly, ensuring to scrape up any flavorful browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing it to reduce slightly.

            Combine Ingredients: Reduce the heat to low, and return the seared beef along with any accumulated juices to the skillet. Gently fold in the sour cream, stirring until the beef is evenly coated and heated through. Taste the mixture and add more salt and black pepper as desired.

              Serve: Gently fold the cooked egg noodles into the beef Stroganoff mixture, ensuring that the noodles are well-coated with the creamy sauce. Serve hot, garnished with a sprinkle of chopped fresh parsley for an added touch of color and flavor.

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