1. Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Increase the heat to medium-high, add the beef strips to the skillet, and cook until browned on all sides, about 5-7 minutes.
4. Sprinkle the flour over the beef and stir to coat. This will help to thicken the sauce later.
5. Gradually add the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes, causing it to thicken.
6. Stir in the sour cream, Worcestershire sauce, and sliced mushrooms. Cook for another 10 minutes, stirring occasionally until the mushrooms are tender and the sauce has thickened.
7. Season with salt and black pepper to taste.
8. Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
9. Serve the beef stroganoff over the cooked egg noodles, garnishing with fresh parsley if desired. Enjoy!
Variations & Tips
For a lighter version of this dish, you can substitute Greek yogurt for the sour cream. If you prefer a more acidic flavor, add a teaspoon of Dijon mustard to the sauce. For a vegetarian twist, replace the beef with an equivalent amount of sliced portobello mushrooms. Adjust the cooking time accordingly to maintain the texture of the mushrooms.
Whenever I make this, my husband is over the moon; it’s his weakness.
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