Description
Indulge in this creamy, comforting beef stroganoff paired with tender mushrooms and served over egg noodles—a delightful dish ready in just 30 minutes!
Ingredients
Scale
- 1 lb beef sirloin, sliced into strips
- 8 oz fresh button or cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1 cup sour cream (full-fat for richness)
- 8 oz egg noodles
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Once hot, add chopped onion and minced garlic. Sauté until fragrant and golden brown.
- Increase the heat slightly and add sliced beef sirloin to the skillet. Cook until browned on all sides but not fully cooked through.
- Stir in sliced mushrooms and cook until tender, about five minutes, allowing them to release moisture.
- Pour in beef broth and season with salt and pepper to taste. Bring to a gentle simmer before reducing heat again. Stir in sour cream until well combined.
- Gently fold in cooked noodles to coat them evenly with the creamy sauce. Serve immediately while warm.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg
Keywords: - For a lighter option, substitute beef with chicken breast or use tofu for a vegetarian twist. - Enhance flavor by adding a pinch of dried thyme or parsley. - Add spinach during the last minute of cooking for extra nutrition.