Beef Stroganoff over Egg Noodles

Ingredients

• 1 pound beef sirloin
• 8 ounces mushrooms
• 1 medium onion
• 1 cup sour cream
• 12 ounces egg noodles
• 3 tablespoons butter
• 2 cloves garlic
• 1 cup beef broth
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons parsley

Instructions

1. 1

   Begin by cooking the egg noodles according to package instructions in a large pot of salted boiling water. Drain and set aside.

2. 2

   While the noodles are cooking, slice the beef sirloin into thin strips, about 1/4 inch thick. Season with salt and black pepper.

3. 3

   In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the beef strips in batches, searing until browned, about 2-3 minutes per side. Remove beef from the skillet and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of butter. Add the chopped onion and cook until translucent, about 3-4 minutes.

5. 5

   Add the sliced mushrooms and minced garlic to the skillet. Sauté until the mushrooms are tender and browned, about 5-7 minutes.

6. 6

   Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

7. 7

   Gradually stir in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for about 5 minutes until slightly thickened.

8. 8

   Reduce the heat to low and stir in the sour cream until well combined. Add the cooked beef back into the skillet and heat through, about 2-3 minutes.

9. 9

   Taste and adjust seasoning with more salt and pepper if needed.

10. 10

    Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.