Funny enough, egg noodles are what inspired this beef stroganoff recipe today. I have not had a single egg noodle since we cut out processed food (almost 6 years ago!) – until now. And that’s because I have not been able to find whole-wheat egg noodles at the stores where I shop and, believe me, I’ve looked.
There’s just something about those wide fluffy egg noodles that I’ve missed, so you can imagine my excitement when we were out of town and stopped in a Kroger (which we don’t have in Charlotte). I know my daughters probably thought their mom had gone a little cuckoo when I suddenly yelled, “Whole-wheat egg noodles!” and literally scooped up 6 bags in my arms. What can I say, it caught me off guard LOL.
So anyway, (oddly enough) I had no plan for these egg noodles, but my husband said he always remembered his mom serving Beef Stroganoff over them – and I was immediately sold. There are of course a meeellion Beef Stroganoff recipes out there, but some call for highly-processed cans of cream of mushroom soup (how he thinks his mom used to make it) while others call for many different steps asking you to add and remove things from the pan. One recipe I saw even asks you to cook with the onion and them remove (discard) a perfectly good onion before serving! So today I’m excited to present to you a very easy and sensible (and unprocessed) version of Beef Stroganoff …served over whole-wheat egg noodles of course!
Classic Beef Stroganoff
- 4 tablespoons butter
- 1 onion thinly sliced
- 2 cloves garlic minced
- 8 ounces mushrooms chopped
- 1/4 cup whole-wheat flour
- 1 pound sirloin steak
- 1 1/2 cups beef broth
- 1/2 cup sour cream
- 1 teaspoon dijon mustard
- salt to taste
- pepper to taste
- whole-wheat egg noodles for serving
- parsley fresh (optional, for garnish)
In your largest skillet (with a tight-fitting lid) melt the butter over medium heat. Add the onion, garlic and mushrooms to the pan and cook for 2 to 3 minutes while stirring occasionally.
Meanwhile cut the steak into 1 1/2 inch chunks, season with salt and pepper, and coat them in the 1/4 cup flour.
Add the steak and any remaining flour to the pan. Feel free to add a little extra butter to the pan if it gets too dry. Evenly brown the meat on medium-high for 1 to 2 minutes then pour the stock into the pan.
Bring to a boil, while scrapping the brown bits off the bottom of the pan, then lower heat to a simmer, cover the pan, and cook for 5 to 10 minutes or until the meat is cooked all the way through and the sauce begins to thicken.
Remove the lid and add in 1/4 teaspoon salt, sour cream, mustard, and pepper (to taste). Simmer for another minute or two then serve warm over cooked whole-wheat egg noodles and garnish with fresh parsley if desired.
We recommend organic ingredients when feasible.