Sometimes we all need a little comfort food to get us through… one of my very favorites being this Beef Stroganoff!
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Last week was seriously “one of those weeks”. I felt horrible for a few days and really didn’t get much work done. When I finally felt good enough to cook, I went to one of my favorite comfort food recipes. This beef stroganoff is seriously delicious (and with minimal effort!).
So creamy and full of beef and mushrooms on top of all of those carbs make this one of my favorite comfort foods. I don’t make it very often, but when I do it normally gets devoured (it did!).
I used round steak in this recipe but sirloin works well also. If you’re not a fan of mushrooms simply omit them. What’s your favorite go-to comfort food? 🙂Print
- 1 (16-ounce) package wide egg noodles, cooked according to package directions
- Salt and pepper, to taste
- 1–1/2 tablespoons olive oil
- 1.25 pounds round or sirloin steak, thinly sliced into strips
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 (8-ounce) package fresh sliced mushrooms
- 1 tablespoon fresh minced garlic
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- Fresh chopped parsley for garnish (optional)
- Season steak strips with salt and pepper. Heat oil in a large skillet over medium high heat. Add steak strips and cook approximately 3-4 minutes on each side. Transfer steak to a bowl or plate and set aside.
- In the same skillet, melt butter over medium high heat. Add onions and cook for 2 minutes, stirring frequently. Add mushrooms and garlic and cook for an additional 4-5 minutes, stirring frequently, or until mushrooms and onions are tender.
- Add beef broth and Worcestershire sauce, reduce heat to medium and cook for an additional 6-7 minutes. Remove from heat and immediately stir in sour cream until smooth.
- Return steak to skillet and stir well to coat evenly. Serve over cooked egg noodles and garnish with parsley, if desired.