Savory Beef Stroganoff Easy to Make and Delicious

Ingredients

• 1 lb flank steak or sirloin, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or button)
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons flour
• to taste salt and pepper
• for garnish fresh parsley, chopped
• 8 oz egg noodles (or pasta of your choice)

Instructions

1. In a large pot of boiling salted water, cook the egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the sliced beef in batches so as not to overcrowd the pan. Sear for about 2-3 minutes until browned on all sides. Remove the beef from the skillet and set aside.
3. In the same skillet, add the chopped onion and cook for about 3 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are golden and have released their moisture.
4. Sprinkle the flour over the onions and mushrooms, stirring to combine. Cook for an extra minute to cook off the raw flour taste.
5. Slowly add the beef broth, stirring continuously to avoid lumps. Mix in the Worcestershire sauce, paprika, salt, and pepper. Bring the mixture to a gentle simmer and cook for about 5 minutes until slightly thickened.
6. Return the cooked beef (along with any juices) to the skillet. Stir in the sour cream until fully combined, and heat through—do not boil, as this can curdle the sour cream.
7. Toss the cooked noodles into the sauce, ensuring they are well coated. Adjust seasoning with more salt and pepper if needed.