Beef Stroganoff with Parsley Noodles

Beef Stroganoff with Parsley Noodles

This recipe will make your “To make list” almost 70% of the time. With its juicy steak cuts, to the amazing sauce and egg noodles make a spectacular dinner dish!

Yields: Makes 6 Servings

Ingredients:

1 ½ pounds Beef sirloin steak, cut into 1/2” wide strips

Salt and pepper to season

2 tbsps. Olive oil, divided

1 (8 oz.) sliced Portobello mushrooms

1 cup Shallots, chopped

2 tsps. Garlic, minced

1 tsp. Flour

½ cup Water

1 cup Heavy cream

1 (12 oz.) package Medium egg noodles

½ cup Sour cream

2 tbsps. Parsley, chopped

To make the noodles:

2 tbsp. Butter

1 tbsp. Parsley, chopped

Method of Preparation:

1. Season the beef with salt and pepper.
2. In a large pan over medium heat, with 1 tbsp. of the olive oil, brown the beef on each side then transfer the beef into a plate along with its juices. Set it aside.
3. In the same pan, throw in the shallots and garlic and sauté for at least 2-3 minutes, throw in the mushrooms and sauté them for at least 5 minutes. Return the beef and juices that are left on the plate to the pan.
4. Combine the flour and water in a bowl and mix to combine.
5. In the same pan, add the flour mixture, coffee. Bring it to a boil and let it simmer for at least 15 minutes or until the meat is tender. *pour more water if needed to boil longer*
6. Cook the egg noodles according to the package. Drain then add the butter and parsley to the noodles. Set it aside.
7. Add the cream and mix to combine. Pour the drained egg noodles and incorporate it into the sauce. Garnish with the rest of the parsley, serve and enjoy!