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Beef Stroganoff is a classic dish that has warmed hearts and homes for generations. Known for its rich flavors and comforting appeal, this dish combines tender strips of beef with a creamy sauce, often served over a bed of egg noodles. It’s no wonder that Beef Stroganoff has become a beloved favorite in many households. However, traditional recipes can sometimes be time-consuming, making it challenging to whip up on a busy weeknight. That’s where our Quick & Creamy Beef Stroganoff comes into play.

30-Minute Beef Stroganoff with Egg Noodles

Discover the joy of cooking with our Quick & Creamy Beef Stroganoff recipe! This comforting classic features tender beef strips smothered in a luscious creamy sauce, perfect for pairing with egg noodles. Simplified for busy weeknights, this dish retains all the rich flavors of its traditional counterpart while cutting down on prep time. Whether you’re a seasoned cook or a beginner, you'll love how easy it is to bring a taste of home to your table!
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Ingredients
  

1 lb (450g) beef sirloin or tenderloin, thinly sliced against the grain

3 tablespoons olive oil, divided

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225g) mushrooms, sliced (cremini or button mushrooms work well)

1 teaspoon paprika

1 tablespoon Worcestershire sauce

1 cup beef broth

1 cup sour cream

Salt and pepper, to taste

12 oz (340g) egg noodles

Fresh parsley, finely chopped (for garnishing)

Instructions
 

Cook the Egg Noodles: Begin by bringing a large pot of salted water to a vigorous boil. Add the egg noodles and cook them according to the package instructions until they reach an al dente texture. Once cooked, drain the noodles and set them aside, ensuring they don’t stick together.

    Sauté the Beef: While the noodles are cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef to the skillet and season it generously with salt and pepper. Sear the beef for about 3-4 minutes, or until it develops a nice brown crust. Once browned, remove the beef from the skillet and transfer it to a plate, keeping it warm.

      Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the chopped onion and sauté for 2-3 minutes, or until it becomes translucent and tender. Next, add the minced garlic and sliced mushrooms, continuing to cook for an additional 4-5 minutes until the mushrooms have browned and released most of their moisture.

        Create the Sauce: Sprinkle the paprika over the mushroom mixture, ensuring it's well distributed. Pour in the Worcestershire sauce and beef broth, using a wooden spoon to scrape up any tasty browned bits from the bottom of the skillet. Allow the mixture to come to a simmer and let it cook for about 3-4 minutes, allowing it to thicken slightly.

          Combine and Finish: Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy. Return the seared beef to the skillet, stirring to ensure it is well coated in the sauce. Cook it for an additional 2-3 minutes until everything is heated through. Taste and adjust the seasoning with more salt and pepper as desired.

            Serve: To plate, place a generous scoop of egg noodles in each bowl and top it with the creamy beef stroganoff. Garnish with freshly chopped parsley for a burst of color and fresh flavor. Enjoy your delightful dish!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings