A delightful twist on the classic beef stroganoff, featuring homemade noodles and a rich, creamy sauce.
Combine the flour and salt in a mixing bowl.
Ensure the flour and salt are evenly mixed for consistent dough.
Make a well in the center of the flour mixture.
This helps to incorporate the wet ingredients gradually.
Whisk the eggs and olive oil together until smooth.
Whisking thoroughly ensures a uniform mixture.
Pour the egg mixture into the well in the flour in parts, mixing each time.
Adding the liquid gradually prevents lumps.
Knead the dough until smooth, about 10 minutes.
Kneading develops gluten for elastic noodles.
Divide the dough into three parts, cover, and let rest for 10 minutes.
Resting allows the dough to relax, making it easier to roll.
Roll out one part of the dough to about 1/8 inch thickness.
Use a floured surface to prevent sticking.
Cut the rolled dough into 1/2 inch wide noodles.
A sharp knife or pizza cutter works well for even cuts.
Repeat with the remaining dough and set the noodles aside.
Keep the noodles lightly floured to prevent sticking.
Heat butter in a large frying pan and sauté the onions until softened.
Cook over medium heat to avoid burning.
Add minced garlic and cook for another 2 minutes.
Stir constantly to prevent the garlic from burning.
Add the ground beef, basil, pepper, and Worcestershire sauce, and cook until browned.
Break up the beef into small pieces for even cooking.
Stir in the sour cream and cook until heated through.
Avoid boiling to prevent curdling.
Bring a large pot of water to a boil and cook the noodles for 5-7 minutes.
Stir occasionally to prevent sticking.
Drain the noodles and add them to the sauce.
Mix gently to coat the noodles evenly.
Simmer the mixture for 5 minutes, stirring occasionally.
This allows the flavors to meld together.
Serve the stroganoff warm and enjoy.
Garnish with fresh parsley for a pop of color.
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