Description
Indulge in creamy, savory Beef Stroganoff served over soft egg noodles for a comforting meal that delights the senses.
Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 8 oz wide egg noodles
- 8 oz fresh button or cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cups low-sodium beef broth
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 cloves garlic, minced
Instructions
- Bring a large pot of salted water to boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat oil over medium-high heat. Season beef slices with salt and pepper. Sear until browned but not fully cooked, about 3 minutes. Remove from skillet and set aside.
- In the same skillet, add chopped onions and sliced mushrooms. Sauté until onions are translucent and mushrooms release moisture, approximately 5 minutes.
- Sprinkle flour over the mixture in the skillet and stir well. Gradually add beef broth while stirring continuously until smooth. Bring to a simmer and allow to thicken slightly.
- Lower heat and mix in sour cream until well combined. Adjust seasoning if necessary before adding back in cooked egg noodles.
- Gently toss everything together until noodles are coated in sauce. Cook on low heat for an additional 2 minutes to warm through before serving.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For a different twist, swap beef for chicken or omit meat entirely for a vegetarian option. Adding fresh spinach toward the end of cooking can enhance nutrition and color. Ensure not to overcook the noodles; they should retain some firmness.