Stroganoff with Egg Noodles

Step 1: Cook the Noodles

1. Cook the Egg Noodles: Start by cooking the egg noodles according to the package instructions. Drain them and set them aside. Drizzle with a little olive oil to prevent them from sticking together.

Step 2: Brown the Beef

1. Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced beef (or chicken) and cook, stirring occasionally, until browned on all sides, about 4-5 minutes. Remove the beef from the skillet and set it aside. If there’s excess fat in the pan, drain it, leaving just a little for flavor.

Step 3: Sauté the Veggies

1. Sauté the Onions and Mushrooms: In the same skillet, add the onion and sauté for 2-3 minutes until softened. Add the sliced mushrooms and cook for an additional 3-4 minutes, until they release their moisture and become golden brown. Add the garlic and cook for another 30 seconds until fragrant.

Step 4: Make the Sauce

1. Thicken the Sauce: Sprinkle the flour over the mushrooms and onions, stirring to coat. This will help thicken the sauce. Cook for 1-2 minutes, stirring frequently.
2. Add the Liquids: Slowly pour in the beef broth, stirring constantly to avoid lumps. Stir in the Worcestershire sauce, Dijon mustard, and paprika. Bring the mixture to a simmer and cook for 3-5 minutes, allowing the sauce to thicken and reduce slightly.

Step 5: Add the Sour Cream

1. Stir in the Sour Cream: Reduce the heat to low, and stir in the sour cream until the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper to your liking. If the sauce is too thick, you can add a little extra beef broth to reach your desired consistency.

Step 6: Combine Beef and Noodles

1. Add the Beef Back: Return the cooked beef (or chicken) to the skillet, stirring to coat the meat in the creamy sauce. Cook for an additional 2-3 minutes, just to heat the beef through and blend the flavors together.
2. Combine with Noodles: Add the cooked egg noodles to the skillet, tossing gently to combine everything. Let it cook for another 2 minutes, allowing the noodles to absorb some of the sauce.

Step 7: Serve and Garnish

1. Serve: Serve the Stroganoff over a bed of egg noodles, garnished with freshly chopped parsley for a pop of color and freshness.

Tips for the Best Stroganoff with Egg Noodles:

• Use Tender Cuts of Meat: For the most tender beef, use cuts like sirloin or ribeye. If using stew meat, make sure to cook it long enough to tenderize.
• Add Veggies: For more flavor and texture, add a handful of peas, carrots, or spinach to the dish.
• Sour Cream Substitute: If you don’t have sour cream, you can use Greek yogurt for a tangier version or cream cheese for extra richness.
• Make Ahead: Stroganoff can be made ahead of time and stored in the fridge for up to 3 days. Reheat gently on the stove, adding a bit of broth if necessary to loosen the sauce.

Variations of Stroganoff with Egg Noodles:

• Chicken Stroganoff: Use boneless, skinless chicken thighs or chicken breast instead of beef for a lighter option.
• Mushroom Stroganoff: Skip the meat altogether and add extra mushrooms for a vegetarian version. You can even add a bit of tofu for protein.
• Spicy Stroganoff: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.

Final Thoughts

This Stroganoff with Egg Noodles recipe is the perfect combination of creamy, savory goodness that’ll have everyone coming back for seconds. It’s a meal that’s both comforting and satisfying, making it ideal for cozy nights in or family dinners. With a simple list of ingredients and a few easy steps, you can create a rich, flavorful dish that’s sure to impress. Enjoy!