Description
A rich and comforting classic Beef Stroganoff made with tender strips of beef simmered in a creamy mushroom and sour cream sauce, served over warm egg noodles for a satisfying family dinner.
Ingredients
1 ½ lbs beef sirloin or tenderloin, thinly sliced into strips
2 tablespoons olive oil
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, minced
8 oz cremini or white mushrooms, sliced
1 tablespoon all-purpose flour
1 cup beef broth
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2/3 cup sour cream
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
12 oz egg noodles
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the beef strips in batches for 1–2 minutes per side until browned but still tender. Remove and set aside.
- Add the remaining olive oil and butter to the same skillet. Sauté the chopped onion for 3–4 minutes until softened.
- Add the sliced mushrooms and cook for 5–7 minutes until they release their moisture and turn golden. Stir in the minced garlic and cook for 30 seconds.
- Sprinkle the flour over the mushroom mixture and stir well. Cook for 1 minute to remove the raw flour taste.
- Gradually pour in the beef broth while stirring constantly to create a smooth sauce. Add the Dijon mustard and Worcestershire sauce. Simmer for 3–4 minutes until slightly thickened.
- Reduce heat to low and stir in the sour cream until fully incorporated. Do not boil.
- Return the cooked beef and juices to the skillet. Simmer gently for 2–3 minutes until heated through. Season with salt and black pepper to taste.
- Serve over warm egg noodles and garnish with freshly chopped parsley.
Notes
For a budget-friendly option, substitute ground beef for sliced sirloin.
Replace part of the sour cream with Greek yogurt for a lighter version.
Add spinach or peas near the end of cooking for extra vegetables.
A splash of dry white wine can be added before the beef broth for deeper flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat, adding a splash of broth if needed. Freezing is not recommended as the sauce may separate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
