Beef Stroganoff with Egg Noodles

Instructions

Step 1 Cook the egg noodles according to package instructions, then drain and set aside.
Step 2 Heat olive oil in a large skillet over medium-high heat and sear the beef strips until browned, then remove and set aside.
Step 3 In the same skillet, melt butter and sauté the onions until soft and translucent.
Step 4 Add the mushrooms and cook until they release moisture and become golden.
Step 5 Stir in the garlic and cook for about 1 minute until fragrant.
Step 6 Sprinkle flour over the mixture and stir well to combine.
Step 7 Gradually pour in the beef broth while stirring, then add Worcestershire sauce and Dijon mustard.
Step 8 Let the sauce simmer until slightly thickened.
Step 9 Reduce heat and stir in the sour cream until smooth and creamy.
Step 10 Return the cooked beef to the skillet and mix until heated through.
Step 11 Serve the beef stroganoff over the egg noodles and garnish with chopped parsley or chives.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed. Avoid boiling after adding sour cream to prevent curdling. You can freeze the beef and sauce separately (without noodles) for up to 2 months; thaw overnight in the refrigerator before reheating.