Beef Stroganoff Pasta
Calories per serving: 500 kcal
Cooking time: 30 minutes
Servings: 4
Ingredients:
8 oz (225 g) egg noodles
1 lb (450 g) beef (such as sirloin or tenderloin), thinly sliced
1 cup mushrooms, sliced
1 medium onion, finely chopped
1 cup beef broth
1/2 cup sour cream
2 tbsp olive oil or butter
1 tbsp flour (for thickening)
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions:
Cook the noodles: Boil a pot of water, add salt, and cook egg noodles according to package directions until al dente. Drain and set aside.
Sear the beef: In a large skillet, heat 1 tablespoon of oil or butter over medium-high heat. Add the sliced beef, season with salt and pepper, and cook for about 2-3 minutes per side until browned. Remove the beef from the skillet and set aside.
Cook the vegetables: Add the remaining tablespoon of oil to the skillet. Sauté the onions until soft, about 3 minutes. Add mushrooms and cook until golden brown, about 4-5 minutes.
Make the sauce: Sprinkle flour over the onions and mushrooms and stir to coat. Pour in the beef broth, stirring to combine and prevent lumps. Simmer for 2-3 minutes until the sauce thickens slightly.
Add sour cream and beef: Lower the heat, then stir in the sour cream until the sauce is creamy and smooth. Add the seared beef back into the skillet, and season with more salt and pepper as needed.
Combine: Toss in the cooked egg noodles and stir until everything is well coated with the sauce.
Serve: Garnish with fresh parsley, if desired. Enjoy your creamy Beef Stroganoff Pasta!