Peppercorn Steak Stroganoff Egg Noodles Recipe
This Peppercorn Steak Stroganoff with Egg Noodles is a rich and comforting dish featuring tender strips of seared beef, sautéed mushrooms, and onions, all enveloped in a creamy, peppercorn-spiced sauce. Served over perfectly cooked egg noodles and garnished with fresh parsley, this recipe offers a hearty, flavorful meal perfect for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Beef and Sauce
- 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
- Salt to taste
Pasta
- 12 oz egg noodles
- Olive oil, a drizzle (to prevent noodles from sticking after cooking)
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Egg Noodles: 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, tossing lightly with a drizzle of olive oil to prevent sticking.
- Sear the Beef: 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, avoiding overcrowding. 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.
- Sauté Vegetables: 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 mushrooms release their juices and become tender, about 5 minutes.
- Add Peppercorns and Simmer: 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.
- Finish the Sauce and Combine: Lower the heat and stir in the sour cream until the sauce is creamy and smooth. Return the seared beef strips to the skillet, gently stirring to combine. Heat through for an additional 2-3 minutes, seasoning with salt to taste.
- Serve: Spoon the peppercorn steak stroganoff sauce generously over the warm egg noodles. Garnish with freshly chopped parsley for color and freshness. Serve immediately for best flavor and texture.
Notes
- Be sure not to overcrowd the pan when searing the beef to get a good crust on the meat.
- Use freshly crushed black peppercorns for the best flavor impact in the sauce.
- Tossing the cooked noodles with a bit of olive oil prevents them from sticking together.
- Adjust salt at the end since Worcestershire sauce and broth may contain salt.
- For a lighter version, substitute sour cream with Greek yogurt but add it off the heat to prevent curdling.
Keywords: peppercorn steak stroganoff, egg noodles stroganoff, creamy steak stroganoff, mushroom stroganoff, easy dinner recipe, stovetop stroganoff
