Beef Stroganoff with Parsley Egg Noodles

• 8 ounces flat egg noodles
• 1 1/2 pounds beef sirloin, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1/2 cup sour cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Cook egg noodles according to package instructions; drain and toss with 1 tablespoon parsley.
2. 2 Season beef with salt and pepper. Heat oil in a large skillet over medium-high heat and cook beef until browned, about 5 minutes.
3. 3 Remove beef; add onion to the same skillet and cook until softened, about 3 minutes.
4. 4 Add garlic and cook for another minute.
5. 5 Stir in flour to create a roux, cooking for 1 minute.
6. 6 Gradually whisk in beef broth, paprika, and thyme; bring to a simmer.
7. 7 Return beef to the skillet, reduce heat to low, and simmer for 10 minutes.
8. 8 Stir in sour cream until well combined and heated through.
9. 9 Serve beef Stroganoff over parsley egg noodles.
10. 10 Garnish with remaining parsley.

Equipment

• Large skillet
• Wooden spoon
• Measuring cups and spoons

Variations

• Substitute beef with chicken or mushrooms for a vegetarian option.
• Add a splash of Dijon mustard for extra tang.

Substitutions

• Use whole wheat egg noodles for a heartier option.
• Substitute sour cream with Greek yogurt for a lighter version.

Pairings

• A crusty baguette
• A chilled cucumber dill salad

Nutrition

Tips

• For a richer flavor, use beef stock instead of broth.
• If you prefer a thicker sauce, simmer a bit longer after adding the sour cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring in a bit of sour cream if needed.

Serving Suggestions

• A side of sautéed mushrooms or a crisp green salad.
• Pair with a glass of dry red wine.

FAQ