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Classic Beef Stroganoff

A close-up of a bowl filled with 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 dinner.

Ingredients

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  • 1.5 lbs beef sirloin, cut into 1/2-inch strips
  • 1 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1.5 cups beef broth
  • 1/2 cup sour cream
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste
  • 12 oz egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Cook egg noodles according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add beef strips and sear for 1-2 minutes per side until browned. Remove beef from skillet and set aside.
  3. Add mushrooms and onion to the skillet. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. Sprinkle flour over the mushroom and onion mixture. Stir and cook for 1 minute.
  5. Gradually whisk in beef broth until smooth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  6. Stir in sour cream, Worcestershire sauce, and Dijon mustard. Cook until the sauce is heated through and slightly thickened, about 3-5 minutes. Do not boil.
  7. Return the beef to the skillet. Season with salt and pepper to taste. Stir to combine and heat through.
  8. Serve the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley.

Notes

  • For a silkier sauce, ensure you do not boil the stroganoff after adding the sour cream.
  • You can substitute sirloin with other tender cuts of beef like tenderloin or ribeye.
  • If you are looking for meal planning services, consider exploring options that fit your dietary needs.

Nutrition

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