Ingredients:
500g beef chunks
1 large onion, sliced
2 tbsp all-purpose flour
250 ml beef stock
200 ml sour cream
1 tbsp Worcestershire sauce
200g egg noodles
Fresh parsley, chopped for garnish
Instructions:
Sauté Onions and Beef: In a large pan, sauté the onion until translucent. Add the beef chunks, seasoning them with salt and pepper, and brown on all sides.
Thicken the Sauce: Sprinkle flour over the beef and stir to coat. Slowly add the beef stock and Worcestershire sauce, bring to a simmer, and let thicken for about 10 minutes.
Cook the Noodles: Meanwhile, cook the egg noodles according to package instructions, then drain.
Finish with Sour Cream: Lower the heat and stir in the sour cream until the sauce is creamy. Be careful not to boil.
Serve: Place the noodles on a plate, top with the beef stroganoff, and garnish with chopped parsley.
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4