Description
Homemade Peppercorn Steak Stroganoff Egg Noodles is a comforting and indulgent dish that combines tender beef sirloin, earthy mushrooms, and rich creamy sauce, all served over perfectly cooked egg noodles. This hearty meal is perfect for cozy family dinners or entertaining guests, offering an unforgettable flavor experience that warms the soul. With its delightful blend of textures and aromas, it’s sure to become a favorite in your home.
Ingredients
Scale
- 1 lb beef sirloin, sliced thinly
- 8 oz fresh cremini or button mushrooms, sliced
- 8 oz egg noodles
- 1 cup heavy cream
- 1 cup low-sodium beef broth
- 2 tbsp whole peppercorns, cracked
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt to taste
Instructions
- Cook egg noodles in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper, then sear until browned but not fully cooked. Remove from skillet.
- In the same skillet, sauté onions and mushrooms until softened. Add garlic and cook for an additional minute.
- Pour in beef broth and return juices from the beef to the skillet. Simmer while scraping browned bits from the bottom.
- Stir in heavy cream and cracked peppercorns; let thicken slightly.
- Return seared beef to the skillet; simmer for about three minutes until cooked through.
- Serve stroganoff over egg noodles.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 620
- Sugar: 3g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: For a lighter version, substitute half of the heavy cream with Greek yogurt. Try adding spinach or bell peppers for extra nutrition and flavor.