🥩 Rustic Beef Stroganoff with Egg Noodles
A hearty, comforting classic that brings warmth to your table with tender beef, earthy mushrooms, and a creamy, savory sauce—served over buttery egg noodles. 🍄🍜
🍴 Ingredients:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- Salt & pepper, to taste
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 12 oz egg noodles
- 1 cup sour cream
- 2 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
👨🍳 Instructions:
- Sear the Beef:
Season the beef with salt and pepper. In a large skillet or Dutch oven, heat oil over medium-high heat. Add beef and sear until browned on all sides. Remove and set aside. - Sauté the Vegetables:
In the same pan, add the chopped onion, garlic, and mushrooms. Cook for about 5 minutes until tender and fragrant. - Simmer the Stroganoff Base:
Return the beef to the pan. Stir in beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and let simmer gently for 1½ hours, or until the beef is melt-in-your-mouth tender. - Cook the Noodles:
While the stroganoff simmers, cook egg noodles according to package directions. Drain and set aside. - Finish the Sauce:
Remove bay leaf from the beef mixture. In a small bowl, whisk together sour cream and flour until smooth. Stir into the beef mixture and let it simmer uncovered for a few minutes to thicken. - Combine & Serve:
Add the cooked noodles into the sauce, stir gently to combine, and heat through. Garnish with chopped parsley.
⏱️ Time Breakdown:
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
💡 Serving Tip:
Serve with a side of steamed green beans or a slice of crusty bread for the perfect cozy dinner. This dish also reheats beautifully—ideal for next-day leftovers!
