Creamy Beef and Mushroom Stroganoff with Egg Noodles Beef and Mushroom Pasta in Creamy Sauce

Bring a large pot of salted water to a boil over high heat for the egg noodles.

Slice the beef sirloin against the grain into thin strips, about 1/2 cm thick, and season with salt and pepper.

Heat olive oil 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 fully cooked. Transfer to a plate.

Add butter to the same skillet over medium heat. Sauté the sliced mushrooms and diced onion for 5–6 minutes until the mushrooms release their liquid and start to brown. Add minced garlic and cook 1 minute until fragrant.

Stir in paprika, then pour in beef broth. Bring to a simmer and cook for 3–4 minutes, scraping up browned bits, until the sauce reduces slightly.

While the sauce simmers, add the egg noodles to the boiling water and cook according to package directions (about 6–8 minutes) until tender. Drain and set aside.

Reduce heat to low, stir in sour cream until fully incorporated, then return the beef and any juices to the skillet. Simmer gently for 2 minutes until the beef is cooked through and the sauce is creamy. Taste and adjust salt and pepper.

Serve the stroganoff over the egg noodles, garnished with chopped fresh parsley.