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In the world of comfort food, few dishes can compete with the rich and savory flavors of beef stroganoff. This classic dish, which originated in Russia, is beloved for its creamy sauce, tender beef, and earthy mushrooms. Traditionally, beef stroganoff involves a lengthy cooking process that can deter even the most enthusiastic home cooks, especially on busy weeknights. However, we are excited to introduce the Savory Speedy Beef Stroganoff—a streamlined version that delivers the same mouthwatering taste in a fraction of the time.

30-Minute Beef Stroganoff – Creamy & Comforting!

Discover the joy of cooking with our Savory Speedy Beef Stroganoff, a quick and delightful twist on a classic comfort food. This streamlined recipe highlights succulent beef, earthy mushrooms, and a creamy sauce, all ready in no time. Perfect for busy weeknights, this dish captures the essence of traditional stroganoff while embracing modern cooking techniques. Elevate your dinner game with this mouthwatering recipe that your family will love!
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz (225g) mushrooms, sliced

1 tablespoon all-purpose flour

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

½ cup sour cream

Salt and pepper, to taste

Chopped fresh parsley, for garnish

8 oz (225g) egg noodles or pasta of choice

Instructions
 

Cook the Noodles: Start by boiling a large pot of salted water. Cook the egg noodles according to package instructions until al dente, then drain and set aside.

    Sauté the Beef: In a large skillet over medium-high heat, heat the olive oil. Add the thinly sliced beef sirloin in batches (to avoid overcrowding), cooking for about 2-3 minutes until browned. Remove the beef from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and sliced mushrooms, and continue to cook for about 5 minutes, or until the mushrooms are browned and their moisture has evaporated.

        Thicken the Sauce: Sprinkle the flour over the mushroom mixture and stir for about 1 minute to cook the flour. Gradually pour in the beef broth, stirring constantly. Add the Worcestershire sauce and Dijon mustard, and bring to a gentle simmer.

          Combine Ingredients: Return the browned beef to the skillet, stir well, and let it simmer for 3-4 minutes until the sauce thickens slightly. Reduce the heat to low and stir in the sour cream until fully combined. Season with salt and pepper to taste.

            Serve: Toss the cooked egg noodles with the beef stroganoff sauce until well coated. Garnish with chopped fresh parsley and serve immediately.

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