Directions
Heat the butter in a large skillet over medium-high heat.
Add the onion and mushrooms. Cook for a few minutes until the mushrooms begin releasing their liquid.
Increase the heat to high. Add the sliced steak and cook, stirring, until the beef is browned and cooked through.
Reduce the heat to medium and sprinkle in the flour. Cook, stirring, for 1–2 minutes.
Gradually add the chicken broth. Season lightly with salt and pepper.
Cook, stirring, until the sauce becomes bubbly and slightly thickened.
Reduce the heat and stir in the sour cream. Do not let the sauce boil.
Simmer gently for about 5 minutes, until the beef is fully cooked.
Taste and adjust the seasoning. Add a little fresh lemon juice if desired.
- Easy Egg Noodles
Cook the egg noodles in salted boiling water according to the package directions, usually less than 5 minutes.
Drain, reserving some of the cooking water.
Immediately toss the noodles with a little butter, salt, and pepper.
Add reserved pasta water 1 tablespoon at a time to keep the noodles moist.
- To Serve
Serve the buttery egg noodles topped with the beef Stroganoff and plenty of creamy mushroom sauce.
