Peppercorn Steak Stroganoff Egg Noodles
This Peppercorn Steak Stroganoff Egg Noodles is a cozy, peppery twist on a classic. Tender beef and creamy sauce come together for an easy, comforting meal.
Servings: 4 servings
Ingredients
- 1 lb beef steak cut into strips
- 2 tablespoons olive oil for sautéing the steak and vegetables
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup mushrooms sliced (cremini or white button mushrooms)
- 2 tablespoons black peppercorns crushed
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons Worcestershire sauce
- 12 oz egg noodles
- salt to taste
- fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set aside, lightly tossing with a drizzle of olive oil to prevent sticking.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the beef strips in a single layer to sear. Avoid overcrowding the pan to ensure a nice crust. Cook for about 2-3 minutes on each side until browned but not fully cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and sliced mushrooms, sautéing until the mushrooms release their juices and become tender, about 5 minutes.
- Add the crushed black peppercorns to the skillet, stirring to coat the vegetables. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the pan. Let the mixture simmer for 5 minutes to reduce slightly and develop flavor.
- Lower the heat and stir in the sour cream until the sauce is creamy and smooth. Return the seared beef strips to the skillet, stirring gently to combine. Heat through for an additional 2-3 minutes, seasoning with salt to taste.
- Serve the luscious peppercorn steak stroganoff sauce over the warm egg noodles. Garnish with freshly chopped parsley for a pop of color and freshness. Dive in immediately for the best experience!
Equipment
- Large skillet or frying pan
- Large Pot
- Sharp Knife
- Cutting Board
- Wooden Spoon or Spatula
- Colander
Notes
- Do not overcook the beef strips to keep them tender and juicy.
- Crush peppercorns just before cooking to maximize flavor and aroma.
- Temper the sour cream by stirring it in slowly off or on low heat to prevent curdling.
- Salt the pasta water well to enhance the flavor of the egg noodles.
- Store leftovers in an airtight container in the fridge for up to three days and reheat gently with a splash of broth or water.