Description
A delicious beef stroganoff dish served over egg noodles, perfect for dinner.
Ingredients
Scale
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3/4 cup sour cream
- 2 cups leftover roast beef, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles until just tender. Drain and set aside.
- In a large skillet, melt the butter with the olive oil over medium heat. Add the onion and mushrooms and cook until softened and lightly browned.
- Stir in the garlic and cook for 30 seconds, then sprinkle in the flour and stir well for 1 minute.
- Slowly pour in the beef broth while stirring, then add the Worcestershire sauce and Dijon mustard. Simmer until the sauce thickens slightly.
- Lower the heat and stir in the sour cream until the sauce is smooth and creamy.
- Add the chopped roast beef, salt, and black pepper, then stir gently until the beef is warmed through.
- Add the cooked egg noodles to the skillet and toss until coated. Finish with fresh parsley and serve warm.
Notes
- Serve with a side of steamed vegetables for a complete meal.
- Leftovers can be refrigerated and reheated for a quick lunch option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg