A creamy and savory Beef Stroganoff with tender strips of beef and earthy mushrooms, served over buttery egg noodles for a comforting meal.

1 lb beef sirloin or tenderloin, thinly sliced into strips

2 tablespoons olive oil or butter

1 medium onion, diced

2 cloves garlic, minced

1 lb mushrooms, sliced

1 teaspoon paprika

1/4 teaspoon black pepper

1/2 cup beef broth or stock

1 tablespoon Worcestershire sauce

1 cup sour cream

1 tablespoon all-purpose flour (optional, for thickening)

12 oz egg noodles

2 tablespoons butter (for tossing)

Fresh parsley, chopped (for garnish)

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Cook the egg noodles in a large pot of salted boiling water according to the package instructions. Drain, toss with butter, and set aside.
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the beef strips in a single layer, season with paprika and black pepper, and cook for 2-3 minutes until browned. Remove the beef and set aside.
In the same skillet, add the remaining olive oil or butter. Sauté onions and garlic until softened, about 3 minutes. Add mushrooms and cook until browned and tender, about 5-7 minutes.
Stir in beef broth, Worcestershire sauce, and a pinch of salt. For a thicker sauce, whisk flour with 2 tablespoons of water and stir into the mixture. Simmer for 2-3 minutes.
Reduce heat to low, stir in sour cream, and return the beef to the skillet. Simmer for 5 minutes until the beef is tender and the sauce is creamy.
Toss the buttery egg noodles with the stroganoff sauce or serve the stroganoff over the noodles. Garnish with fresh parsley and serve warm.

For extra richness, add a splash of heavy cream to the sauce.

Greek yogurt can substitute for sour cream for a tangier twist.

Swap egg noodles for wide rice noodles or mashed potatoes for variety.

Stir in peas or spinach at the end for a veggie boost.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of beef broth or cream.