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- 1 pound beef (sirloin or tenderloin), sliced into thin strips - 8 ounces mushrooms (button or cremini), sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons butter - 2 tablespoons olive oil - 1 tablespoon Worcestershire sauce - 1 tablespoon Dijon mustard - 1 teaspoon paprika - 1 cup beef broth - 1 cup sour cream - Salt and pepper, to taste - 8 ounces egg noodles - Fresh parsley, chopped (for garnish)

Homestyle Beef and Mushroom Stroganoff

Discover the comforting warmth of Cozy Homestyle Beef and Mushroom Stroganoff, a classic that has delighted families for generations. This rich and creamy dish combines tender beef, earthy mushrooms, and flavorful seasonings to create a delightful meal perfect for gatherings. With easy-to-follow steps for crafting the sauce and cooking the noodles, you’ll serve up satisfaction and memories at your table. Try this heartwarming recipe and bring your loved ones together over a delicious dinner.
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Ingredients
  

1 pound beef sirloin or tenderloin, thinly sliced

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (button or cremini)

1 tablespoon all-purpose flour

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and pepper, to taste

1 cup sour cream

2 tablespoons fresh parsley, chopped, for garnish

12 ounces egg noodles or your choice of pasta

Instructions
 

Cook the Noodles: Begin by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Once cooked, drain the noodles, reserving about 1/2 cup of pasta water for later use, and set them aside.

    Prepare the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced beef in batches to avoid overcrowding the skillet. Sear the beef for approximately 2-3 minutes on each side, or until it develops a rich brown crust. Remove the beef from the skillet and transfer it to a plate, covering it to keep warm.

      Sauté the Aromatics: In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for about 3-4 minutes, stirring occasionally, until the onion is softened and translucent. Next, stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes, or until the mushrooms are tender and lightly golden.

        Make the Sauce: Sprinkle the flour over the mushroom mixture and stir it in to coat the vegetables. Gradually pour in the beef broth, stirring continuously to ensure a smooth sauce and to avoid any lumps. Add the Worcestershire sauce, Dijon mustard, and paprika, then season generously with salt and pepper to taste.

          Simmer and Thicken: Increase the heat slightly and bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes so that the sauce can thicken. If you find the sauce is too thick, gradually stir in some of the reserved pasta water until you reach your desired consistency.

            Add Back the Beef: Return the seared beef along with any juices that have collected on the plate back into the skillet. Reduce the heat to low and mix in the sour cream, stirring until everything is well combined and heated through. Taste and adjust seasoning if needed.

              Combine with Noodles: Gently fold the cooked egg noodles into the beef and mushroom sauce, ensuring that the noodles are evenly coated with the creamy mixture.

                Serve: Serve the stroganoff hot, garnished with the chopped fresh parsley for a pop of color and added flavor. Enjoy this heartwarming dish as a comforting meal for family and friends!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                    Presentation Tips: For an appealing presentation, serve in deep bowls or plates, adding a sprinkle of extra parsley on top for color. A light drizzle of olive oil can also add a beautiful sheen to the dish.