Beef Stroganoff
Prep Time
15 mins
Cooking Time
25 mins
Difficulty
Medium
Serves
4
Ingredients
- 500g beef sirloin, thinly sliced
- 1 large onion, thinly sliced
- 250g mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 150ml sour cream
- 2 tbsp olive oil
- Salt and pepper to taste
- 250g egg noodles
Method
- Heat olive oil in a large skillet over medium-high heat. Add the beef slices and cook until browned. Remove from skillet and set aside.
- In the same skillet, add more oil if needed, and cook onions and mushrooms until soft, about 5 minutes. Add garlic and cook for another minute.
- Return the beef to the skillet. Add beef broth, Worcestershire sauce, and Dijon mustard. Reduce heat to medium and simmer for 10 minutes.
- Stir in sour cream and season with salt and pepper to taste. Heat through, ensuring not to boil, for about 5 minutes.
- Meanwhile, cook egg noodles in a large pot of boiling water according to package instructions until al dente. Drain.
- Serve the beef and sauce over the cooked egg noodles.