Description
Rustic Beef Stroganoff with Egg Noodles is a hearty and comforting dish featuring tender beef chunks, a savory mushroom gravy, and rich sour cream, served over egg noodles for the ultimate cozy meal.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 12 oz egg noodles
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Fresh parsley, chopped for garnish
Instructions
- Season beef pieces with salt and pepper.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add beef and cook until browned on all sides. Remove beef and set aside.
- In the same skillet, add onion, garlic, and mushrooms. Cook until vegetables are softened, about 5 minutes.
- Return beef to the skillet. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender.
- In a separate pot, cook egg noodles according to package instructions; drain.
- Remove bay leaf from the beef mixture. In a small bowl, mix sour cream and flour until smooth. Stir into the beef mixture. Add cooked noodles and heat through.
- Garnish with fresh parsley before serving, enjoy!
Notes
- For extra richness, use heavy cream instead of sour cream.
- If you don’t have a Dutch oven, a large skillet works just as well for cooking the beef.
- For a slightly tangy twist, you can substitute half of the sour cream with crème fraîche.
- This dish pairs well with a side of steamed vegetables or a green salad.
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 5g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 105mg