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

Quick Beef Stroganoff with Egg Noodles

Discover the joy of cooking with our Speedy Beef Stroganoff Delight recipe! This quick twist on the classic comfort food brings together tender beef, rich creaminess, and earthy mushrooms, all served over egg noodles. Perfect for busy weeknight dinners or family gatherings, this dish combines traditional flavors with modern convenience. Easy to prepare and sure to impress, it's a hearty meal that satisfies the whole family without spending hours in the kitchen.
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Ingredients
  

1 pound beef sirloin, thinly sliced against the grain

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 ounces mushrooms, sliced (either button or cremini work well)

1 tablespoon Worcestershire sauce

1 cup beef broth (low sodium recommended)

1 cup sour cream (full-fat for creaminess)

1 tablespoon Dijon mustard

Salt and freshly ground black pepper, to taste

8 ounces egg noodles

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Egg Noodles: Start by bringing a large pot of salted water to a rolling boil. Add the egg noodles and cook according to the package directions until al dente. Once cooked, drain the noodles in a colander and toss gently with a drizzle of olive oil to prevent sticking. Set aside.

    Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef sirloin in batches to avoid crowding the pan. Sear the beef for 2-3 minutes on each side until it develops a nice brown crust. Using a slotted spoon, remove the beef from the skillet and set aside on a plate.

      Sauté the Vegetables: In the same skillet, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sliced mushrooms. Stir and cook for an additional 5 minutes, or until the mushrooms are tender and have released their moisture.

        Create the Sauce: Pour in the Worcestershire sauce and beef broth, scraping up any flavorful bits stuck to the bottom of the skillet with a wooden spoon. Bring the mixture to a gentle simmer and let it cook for around 5 minutes to reduce slightly and concentrate the flavors.

          Combine and Finish: Reduce the heat to low and stir in the sour cream and Dijon mustard, blending them well with the sauce to achieve a creamy consistency. Return the seared beef to the skillet and season with salt and black pepper to taste. Allow everything to heat through for another 2-3 minutes while stirring gently.

            Serve: To plate, place a generous portion of the cooked egg noodles in each serving bowl. Ladle the rich beef stroganoff mixture over the noodles. For a pop of color and freshness, garnish each dish with a sprinkle of finely chopped parsley.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                - Presentation Tips: Consider garnishing the dish with a few additional slices of sautéed mushrooms or a dollop of extra sour cream on top for an attractive finish. Enjoy with a slice of crusty bread to soak up the delightful sauce!