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- 1 pound beef sirloin, sliced into thin strips - 8 ounces egg noodles - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced (cremini or button mushrooms work well) - 1 cup beef broth - 2 tablespoons Worcestershire sauce - 1 tablespoon Dijon mustard - 1 cup sour cream - Salt and pepper, to taste - Fresh parsley, chopped (for garnish)

Quick Beef Stroganoff with Egg Noodles

Discover the ultimate comfort food with this Savory Speedy Beef Stroganoff recipe. Featuring tender strips of beef enveloped in a rich, creamy sauce and served over soft egg noodles, this dish is perfect for busy weeknights. With a mix of essential ingredients like mushrooms, garlic, and sour cream, you'll have a hearty meal on the table in no time. Enjoy a taste of this classic dish, and share it with loved ones for a cozy dinner experience!
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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, for garnish (optional)

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Sear the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef strips and season with salt and pepper. Sear for about 2-3 minutes until browned but not fully cooked. Remove the beef from the skillet and set aside.

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

        Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5 minutes until they are tender and have released their moisture.

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

            Combine Ingredients: Lower the heat and return the seared beef to the skillet. Stir in the sour cream and mix until the beef is coated and heated through. Taste and season with additional salt and pepper if needed.

              Serve: Fold the cooked egg noodles into the beef stroganoff mixture until well combined. Serve hot, garnished with chopped fresh parsley if desired.

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