Daily Dish

Classic Garlic Beef Stroganoff with Egg Noodles

Healthy Fact of the Day

This classic beef stroganoff is a balanced meal, providing lean protein from the beef, fiber and vitamins from the mushrooms and onions, and complex carbohydrates from the egg noodles. The sour cream adds richness, while the garlic and herbs provide aromatic flavors.

Ingredients

 

  • 1 1/2 lbs beef sirloin or tenderloin, cut into thin strips
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 8 oz egg noodles
  • Chopped fresh parsley for garnish

 

Instructions

 

  1. Cook the egg noodles according to package instructions. Drain and set aside.

  2. Season the beef strips with salt and pepper.

  3. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.

  4. Add the beef strips and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.

  5. In the same skillet, sauté the onion and mushrooms until the onion is translucent and the mushrooms are browned, about 5 minutes.

  6. Add the minced garlic and cook for 1 minute until fragrant.

  7. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.

  8. Gradually pour in the beef broth, stirring constantly to prevent lumps from forming.

  9. Return the browned beef and any accumulated juices to the skillet.

  10. Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.

  11. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.

  12. Add the cooked egg noodles to the skillet and toss everything together until the noodles are well coated with the sauce.

  13. Garnish with chopped fresh parsley and serve hot.

Enjoy this comforting and flavorful garlic beef stroganoff with egg noodles for a delicious and satisfying dinner!

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Tip of the Day

“Always let your meat rest before slicing.”

Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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