Beef Stroganoff and Noodles

By zhanghengshuo

3 Person

35 Minutes

493 Calories

Enjoy classic beef stroganoff flavors of an onion and mushrooms sauce with the added heartiness of egg noodles in less than 30 minutes! This creamy beef & mushroom dish NEEDS something as hearty and delicious as egg noodles to make it complete! Always fluffy, perfectly firm, and never mushy or sticky, they’ll take your already great recipes to a new level of traceability!

Ingredients

2 tbsp. green onions, if desired
1 cup sour cream
3 tbsp. Dijon mustard
3 cups beef stock
2 tbsp. flour
1 medium yellow onion, sliced thin
1/2 pound mushrooms, sliced
salt and pepper, to taste
1 pound beef (sirloin, skirt steak or tenderloin tips), cut in thin strips
1/2 cup vegetable oil
8 oz. Egg Noodles Extra Wide

Method

01

Cook the noodles according to package directions; drain and set aside.
02

Heat oil in a large skillet. Season beef with salt and pepper, add to hot skillet; stir constantly until meat is browned.
03

Add onions and mushrooms; cook until beef is cooked through and onions are tender.
04

Stir in flour; cook 1 minute. Slowly stir in beef broth and mustard; bring to a simmer. Add sour cream and stir until evenly mixed.
05

Remove from heat and toss with noodles. Garnish with diced green onions, if desired.