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Creamy Beef Stroganoff With Egg Noodles Recipe

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Ingredients
  

  • Ingredients:
  • - 12 oz Ronzoni Extra Wide Egg Noodles
  • - 1 lb sirloin steak thinly sliced into strips
  • - 3 Tbsp grapeseed oil or olive oil
  • - 1 small onion finely chopped
  • - 8 ounces white or cremini mushrooms sliced
  • - 1 cup beef broth
  • - 1/2 cup heavy whipping cream
  • - 1/2 cup sour cream
  • - 1 Tbsp Worcestershire sauce
  • - 1 tsp Dijon mustard
  • - Salt and pepper to taste
  • - Thyme leaves

Instructions
 

  • Cooking Instructions:
  • Cook the egg noodles according to the package directions, drain, and set aside.
  • In a large skillet, heat the grapeseed oil over medium-high heat. Sear the steak strips in batches, if necessary, until browned on all sides. Remove the beef and set aside.
  • In the same skillet, add the chopped onion and sliced mushrooms. Sauté until the onion is soft and the mushrooms are lightly browned.
  • In a separate bowl, mix the beef broth, heavy whipping cream, sour cream, Worcestershire sauce, Dijon mustard, salt, pepper, and thyme leaves. Stir until well combined.
  • Add the seared steak back to the skillet with the sautéed vegetables, then pour the sauce mixture over the top. Simmer for about 5-10 minutes, until the beef is cooked through and the sauce has thickened slightly.
  • Serve the beef stroganoff over the cooked egg noodles, garnishing with additional thyme if desired.
  • For best results, verify that the beef is cut into uniform strips to promote even cooking. Be mindful not to overcook the beef once it's added back into the sauce, as it can become tough. Additionally, feel free to adjust the seasoning, particularly the Worcestershire sauce and Dijon mustard, to suit your taste preferences. Enjoy your delicious creamy beef stroganoff!