Ingredients
- 1 tablespoon olive oil
- 1 pound beef sirloin, thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons Worcestershire sauce
- 3 cups egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Feel free to substitute the beef with chicken if you prefer, and Greek yogurt can be used instead of sour cream for a lighter option. The beauty of this dish is its adaptability, much like the way my abuela would adjust her recipes by instinct and taste.
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the sliced beef and cook until browned on all sides, about 4-5 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the onion and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
- Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5 minutes.
- Return the beef to the pot, then pour in the beef broth and Worcestershire sauce. Bring the mixture to a gentle boil.
- Add the egg noodles, stirring to ensure they are submerged. Cover the pot and let simmer for about 10-12 minutes, or until the noodles are tender.
- Stir in the sour cream, ensuring it’s well incorporated into the sauce. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving. Enjoy the dish hot, allowing the flavors to transport you to a warm family gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International