Description
Beef Stroganoff with Homemade Egg Noodles is a comforting classic that combines tender beef, earthy mushrooms, and a rich, creamy sauce over freshly made noodles. This heartwarming dish is perfect for cozy weeknight dinners or special occasions, offering a delightful blend of flavors and textures that will impress family and friends.
Ingredients
Scale
- 1 lb Beef Tenderloin or Sirloin, cut into strips
- 8 oz Fresh Mushrooms (cremini or button), sliced
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Low-Sodium Beef Broth
- ½ cup Full-Fat Sour Cream
- 2 large Eggs
- 2 cups All-Purpose Flour
- 4 tbsp Unsalted Butter (divided)
- Salt and Pepper to taste
Instructions
- Make the Noodles: In a bowl, mix flour and a pinch of salt. Create a well, add eggs, and combine until dough forms. Knead for 5 minutes, wrap in plastic wrap, and let rest.
- Cook the Beef: In a skillet, melt 2 tbsp butter over medium-high heat. Season beef with salt and pepper. Sear until browned (about 3 minutes), then remove from pan.
- Sauté Vegetables: Add remaining butter to the skillet with onions and mushrooms. Sauté until soft (about 5 minutes).
- Make the Sauce: Stir in garlic; cook for another minute. Add broth and simmer. Mix in sour cream until smooth.
- Combine: Return beef to the skillet; simmer for about 10 minutes.
- Cook Noodles: Roll out rested dough thinly; cut into strips and boil in salted water until they float (approximately 2 minutes). Drain.
- Serve: Plate stroganoff over noodles and drizzle with sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 520
- Sugar: 3g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 135mg