Beef Stroganoff with Egg Noodles and Peas Beef and Noodles in Creamy Sauce

Bring a large pot of salted water to a boil over high heat.

Slice the beef sirloin into thin strips, about 1 cm wide, and season with 1/2 tsp salt and 1/4 tsp black pepper.

Melt 1 tbsp butter in a large skillet over medium-high heat. Sear the beef strips in a single layer for 2 minutes per side until browned but not cooked through. Transfer to a plate.

Add the diced onion and sliced mushrooms to the same skillet. Cook over medium heat for 5–6 minutes until the mushrooms release their liquid and start to brown.

Add the minced garlic and 1 tsp paprika; cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir for 1 minute.

Pour in the beef broth, scraping up any browned bits from the bottom. Simmer for 3–4 minutes until the sauce thickens slightly.

While the sauce simmers, add the egg noodles to the boiling water and cook according to package directions (about 8 minutes). In the last 2 minutes, add the frozen peas to the pot. Drain well.

Reduce the sauce heat to low. Stir in the sour cream and return the beef (with any juices) to the skillet. Heat for 1–2 minutes until warmed through (do not boil). Serve over the egg noodles and peas.