Beef and Mushroom Stroganoff with Egg Noodles

Here’s a recipe for Beef and Mushroom Stroganoff with Egg Noodles:

Servings: 4-6

Ingredients:

Beef and Mushroom Stroganoff:

• 1 pound beef strips (sirloin or ribeye), cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cups mixed mushrooms (button, cremini, shiitake), sliced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons Dijon mustard
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 teaspoon Worcestershire sauce
• Fresh parsley, chopped (optional)

Egg Noodles:

• 8 ounces egg noodles

Instructions:

Step 1: Cook the Egg Noodles

1. Bring a large pot of salted water to a boil.
2. Cook the egg noodles according to the package instructions until al dente.
3. Drain and set aside.

Step 2: Prepare the Beef and Mushroom Stroganoff

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the beef and cook, stirring occasionally, until browned, about 3-4 minutes.
3. Remove the beef from the skillet and set aside.
4. Reduce the heat to medium and add the chopped onion to the skillet. Cook, stirring occasionally, until softened, about 3-4 minutes.
5. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 3-4 minutes.
6. Add the minced garlic and cook for 1 minute, stirring constantly.
7. Add the tomato paste, mustard, paprika, salt, and pepper, and cook for 1 minute, stirring constantly.

Step 3: Combine the Stroganoff and Noodles

1. Add the cooked beef and the beef broth to the skillet with the mushrooms, and stir to combine.
2. Add the heavy cream and Worcestershire sauce to the skillet, and stir to combine.
3. Let the mixture simmer for 2-3 minutes to allow the flavors to meld.
4. Combine the cooked egg noodles and the beef and mushroom stroganoff mixture. Toss to combine.

Tasting Notes:

• This Stroganoff is a classic creamy and savory dish, but feel free to adjust the amount of spices and seasonings to your taste.
• Don’t overcook the beef strips, as they will continue to cook a bit after being removed from heat.

Picture:

Here’s the perfect picture of Beef and Mushroom Stroganoff with Egg Noodles for your inspiration:

[Image description: A warm, golden-brown, and creamy Beef and Mushroom Stroganoff with Egg Noodles, served in a large, white china plate. The noodles are twirled around the fork, and the beef strips are visible on top of the plate. Fresh parsley is sprinkled on top, adding a pop of green freshness. The background is a soft focus, with a hint of a cream-colored tablecloth.]

Calories per serving: approximately 750-850 calories

Enjoy your delicious Beef and Mushroom Stroganoff with Egg Noodles!