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Beef and Mushroom Stroganoff
Creamy Beef Stroganoff with Sautéed Mushrooms and Tender Egg Noodles
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 lb (450g) beef sirloin or rump steak, thinly sliced
Salt and black pepper to taste
1 small onion, finely chopped
2 cloves garlic, minced
8 oz (225g) mushrooms (cremini or button), sliced
1 teaspoon paprika
1 tablespoon all-purpose flour
1 cup beef broth
1 tablespoon Worcestershire sauce
2/3 cup sour cream
2 tablespoons fresh parsley, chopped
8 oz (225g) egg noodles, cooked
Directions:
Season the beef with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat.
Sear the beef in batches for 1–2 minutes per side, just until browned. Remove and set aside.
In the same skillet, add onions and cook until softened, about 3 minutes. Add garlic and mushrooms, and sauté for another 5 minutes until golden.
Stir in paprika and flour, cooking for 1 minute.
Pour in beef broth and Worcestershire sauce, stirring to deglaze the pan. Bring to a gentle simmer.
Return beef to the pan and cook for 2–3 more minutes, then lower heat and stir in sour cream until smooth and creamy. Do not boil.
Serve over hot egg noodles and garnish with chopped parsley.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 495 kcal | Servings: 4 servings
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Rich, creamy, and packed with flavor! This Beef and Mushroom Stroganoff is your cozy dinner solution in just 35 minutes.Beef and Mushroom Stroganoff Creamy Beef Stroganoff with Sautéed Mushrooms and Tender Egg Noodles Ingredients: 1 tablespoon olive oil 1 tablespoon butter 1 lb (450g) beef sirloin or rump steak, thinly sliced Salt and black pepper to taste 1 small onion, finely chopped 2 cloves garlic, minced 8 oz (225g) mushrooms (cremini or button), sliced 1 teaspoon paprika 1 tablespoon all-purpose flour 1 cup beef broth 1 tablespoon Worcestershire sauce 2/3 cup sour cream 2 tablespoons fresh parsley, chopped 8 oz (225g) egg noodles, cooked Directions: Season the beef with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear the beef in batches for 1–2 minutes per side, just until browned. Remove and set aside. In the same skillet, add onions and cook until softened, about 3 minutes. Add garlic and mushrooms, and sauté for another 5 minutes until golden. Stir in paprika and flour, cooking for 1 minute. Pour in beef broth and Worcestershire sauce, stirring to deglaze the pan. Bring to a gentle simmer. Return beef to the pan and cook for 2–3 more minutes, then lower heat and stir in sour cream until smooth and creamy. Do not boil. Serve over hot egg noodles and garnish with chopped parsley. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 495 kcal | Servings: 4 servings #beefstroganoff #comfortfoodrecipes #easyweeknightdinner #mushroomrecipes #beefrecipes #homestylemeals #creamyrecipes #russianinspired #noodlebowls #familyfavorites #stroganoffrecipe #quickcomfortfood #beefandmushroom #easybeefdinner #eggnoodles #heartyrecipes #skilletmeals #sourcreamrecipes #warmandcozy #classicdishes Rich, creamy, and packed with flavor! This Beef and Mushroom Stroganoff is your cozy dinner solution in just 35 minutes.
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