Homemade Peppercorn Steak Stroganoff Egg Noodles
Indulge in a cozy meal with this Homemade Peppercorn Steak Stroganoff Egg Noodles. This dish features tender beef sirloin coated in a rich, creamy peppercorn sauce, served over perfectly cooked egg noodles. The combination of savory flavors and comforting textures makes it a delightful choice for any dinner table. Perfect for weeknights or special occasions, this recipe will elevate your dining experience and leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 8 oz wide egg noodles
- 2 tbsp whole black or green peppercorns
- 1 cup full-fat sour cream
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt to taste
- 2 tbsp butter
Instructions
- Cut beef sirloin into thin strips against the grain; season with salt and crushed peppercorns.
- Cook the egg noodles in salted boiling water according to package instructions until al dente; drain and set aside.
- In a large skillet, melt butter over medium heat; sauté onions until translucent, then add garlic until fragrant.
- Increase heat to medium-high; add seasoned beef strips and brown on all sides (do not fully cook). Remove from skillet.
- In the same skillet, combine beef broth, Dijon mustard, Worcestershire sauce, and remaining peppercorns; bring to a simmer while scraping browned bits from the pan.
- Return the beef to the skillet along with sour cream; stir to combine and simmer for about five minutes until heated through. Serve over egg noodles.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 570
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg