Peppercorn Steak Stroganoff Egg Noodles Recipe
Peppercorn Steak Stroganoff Egg Noodles is a rich and creamy dish featuring tender seared beef strips cooked with mushrooms, onions, and cracked black peppercorns in a savory sour cream sauce. Served over perfectly cooked egg noodles, this comforting meal combines bold flavors with smooth textures for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 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
Noodles and Garnish
- 12 oz egg noodles
- fresh parsley, chopped for garnish
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the 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. When hot, add the beef strips in a single layer to sear. Avoid overcrowding to ensure a good crust. Cook for 2-3 minutes on each side until browned but not fully cooked through. Remove the beef and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Stir in minced garlic and sliced mushrooms, sautéing until the mushrooms release their juices and become tender, about 5 minutes.
- Add Flavorings and Simmer: Stir in the crushed black peppercorns to coat the vegetables. Pour in the beef broth and Worcestershire sauce while scraping up browned bits from the pan. Let the mixture simmer for 5 minutes to reduce slightly and intensify the flavors.
- Make 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. Season with salt to taste.
- Serve: Plate the cooked egg noodles and spoon the peppercorn steak stroganoff over them. Garnish with freshly chopped parsley to add color and freshness. Serve immediately.
Notes
- Use freshly crushed black peppercorns for the best flavor and bite.
- Do not overcook the beef strips; they should remain tender and slightly pink inside.
- Adjust sour cream quantity for preferred creaminess and tang.
- Toss the noodles with a little olive oil after draining to prevent clumping.
- For a richer sauce, you can add a splash of heavy cream along with sour cream.
Keywords: Peppercorn steak stroganoff, beef stroganoff, egg noodles, creamy beef recipe, quick dinner, stovetop stroganoff
