A revamped version of the classic beef stroganoff, offering a rich and creamy flavor with a touch of modern simplicity.
Heat a large frying pan over medium heat and melt the butter.
Ensure the butter is melted but not browned for a smooth start.
Add the beef strips to the pan and cook until browned on all sides.
Avoid overcrowding the pan to ensure even browning.
Remove the beef from the pan and set aside.
Keep the beef covered to retain its warmth.
In the same pan, sauté the onions and garlic until fragrant.
Stir frequently to prevent burning.
Add the mushrooms and cook until they release their moisture.
Cook until the mushrooms are golden brown for enhanced flavor.
Stir in the paprika and Worcestershire sauce, mixing well.
This step builds the flavor base for the sauce.
Return the beef to the pan and mix with the sauce.
Ensure the beef is well-coated with the sauce.
Lower the heat and stir in the sour cream, cooking gently until heated through.
Avoid boiling to prevent the sour cream from curdling.
Cook the egg noodles according to package instructions.
Salt the water generously for flavorful noodles.
Serve the beef stroganoff over the cooked noodles and enjoy.
Garnish with fresh parsley for a pop of color and flavor.
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