Creamy Beef Stroganoff over Egg Noodles
Tender strips of seared beef in a silky sour cream and Dijon sauce, spooned over buttery egg noodles. A cozy 35-minute weeknight dinner.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Slice the beef thinly against the grain and sear it quickly so it stays tender. Keep the heat low once the sour cream goes in, since boiling can make the sauce split. Tomato paste and soy sauce give the sauce its savory depth without stock.
Method
-
Pat the beef dry and season with 1 tsp of the salt and the pepper.
-
Heat the olive oil and 1 tablespoon of the butter in a large skillet over high heat. Sear the beef in two batches for per side, until browned, and transfer to a plate.
-
Lower the heat to medium, melt the remaining 2 tablespoons butter and cook the garlic for . Whisk in the flour and tomato paste and cook for .
-
Slowly whisk in the water, soy sauce and mustard. Simmer for , until the sauce thickens.
-
Meanwhile, cook the egg noodles in salted water according to the package directions, then drain.
-
Turn the heat to low, stir in the sour cream and the remaining 1/4 teaspoon salt, then return the beef and its juices to the pan and warm through for without boiling.
-
Serve over the noodles, sprinkled with parsley.
Tap a number to check off a step. Tap a green time to start a timer.
