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
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Cook the egg noodles according to package instructions. Drain and set aside.
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Season the beef strips with salt and pepper.
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In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
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Add the beef strips and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.
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In the same skillet, sauté the onion and mushrooms until the onion is translucent and the mushrooms are browned, about 5 minutes.
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Add the minced garlic and cook for 1 minute until fragrant.
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Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.
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Gradually pour in the beef broth, stirring constantly to prevent lumps from forming.
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Return the browned beef and any accumulated juices to the skillet.
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Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.
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Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
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Add the cooked egg noodles to the skillet and toss everything together until the noodles are well coated with the sauce.
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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!
