Description
This Classic Beef Stroganoff with Creamy Mushroom Sauce is pure comfort in a bowl. Tender strips of seared beef simmer in a rich, savory sauce with onions, garlic, and mushrooms, then get swirled with tangy sour cream for silky richness. Served over a bed of egg noodles, it’s a cozy, satisfying dinner that feels special yet comes together easily on a weeknight.
Ingredients
Scale
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- Salt and pepper, to taste
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil for the egg noodles. Cook according to package directions while you prepare the stroganoff. Drain and set aside, tossing with a little olive oil or butter to prevent sticking.
- Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced beef in a single layer, working in batches if needed. Sear for 3–4 minutes, just until browned on the outside. Transfer the beef to a plate and set aside.
- In the same skillet, reduce the heat to medium. Add the chopped onion and cook for 2–3 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in the minced garlic and cook for about 30 seconds, until fragrant.
- Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their moisture and become tender and lightly browned.
- Return the browned beef and any accumulated juices to the skillet. Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer and cook for 5–7 minutes, allowing the sauce to reduce slightly and the flavors to meld.
- Reduce the heat to low. Stir a few spoonfuls of the hot sauce into the sour cream in a small bowl to temper it, then pour the warmed sour cream mixture into the skillet. Stir gently until the sauce is smooth and heated through; do not let it boil, or the sour cream may curdle.
- Taste and season with salt and freshly ground black pepper.
- Serve the creamy beef stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.
Notes
- Slice the beef thinly against the grain for the most tender bite.
- Temper the sour cream with a bit of hot sauce before adding to the pan to keep the sauce silky and prevent curdling.
- If the sauce thickens more than you’d like, simply stir in a splash of additional beef broth until it reaches your preferred consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired, European
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 450 kcal (approx.)
- Sugar: 4 g (approx.)
- Sodium: 650 mg (approx., depends on broth and Worcestershire)
- Fat: 25 g (approx.)
- Saturated Fat: 10 g (approx.)
- Unsaturated Fat: 14 g (approx.)
- Trans Fat: 0 g (approx., may vary with beef)
- Carbohydrates: 32 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 28 g (approx.)
- Cholesterol: 120 mg (approx.)
Keywords: beef stroganoff, creamy mushroom sauce, classic comfort food, weeknight dinner, egg noodles, skillet beef