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Classic Beef Stroganoff

A close-up of a bowl of creamy Beef Stroganoff served over wide egg noodles, garnished with fresh parsley.
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A quick and creamy beef stroganoff recipe with mushrooms and egg noodles, perfect for a weeknight family dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound beef sirloin, thinly sliced
  • 1 pound mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 12 ounces egg noodles, cooked

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Sear beef slices until browned, then remove from skillet and set aside.
  2. Add mushrooms and onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute.
  4. Gradually whisk in beef broth until smooth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  5. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Cook until the sauce is heated through and slightly thickened, about 3-5 minutes. Do not boil.
  6. Return the seared beef to the skillet and stir to coat with the sauce. Season with salt and pepper to taste.
  7. Serve the beef stroganoff over cooked egg noodles.

Notes

  • For a silkier sauce, ensure you don’t boil the stroganoff after adding the sour cream.
  • Use sirloin steak or tenderloin for the best results.
  • This recipe is easily adaptable for a stovetop meal.

Nutrition

Find it online: https://tastethisplate.com/beef-stroganoff-creamy-mushroom-egg-noodles/