Classic Creamy Beef Stroganoff
1. Overview
This is a comforting skillet dinner with tender strips of beef, browned mushrooms and a creamy sauce served over warm egg noodles. The sauce is rich without being complicated, with a little tang from sour cream and plenty of savory flavor from the mushrooms and browned beef. It comes together in one pan and makes a practical dinner for a busy evening.
Why You'll Love It
- ✓ Tender Beef: Thinly sliced beef cooks quickly and stays tender when browned in a hot skillet.
- ✓ Creamy Mushroom Sauce: Mushrooms, beef broth and sour cream make a smooth sauce with a savory flavor and gentle tang.
- ✓ One-Skillet Cooking: The beef and sauce are cooked in the same skillet, so the browned bits from the meat become part of the sauce.
2. Ingredients
- 500 g Beef sirloin steak, thinly sliced against the grain
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 250 g Cremini or button mushrooms, sliced
- 1 small Yellow onion, thinly sliced
- 3 cloves Garlic, minced
- 1 tbsp All-purpose flour
- 350 ml Beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 120 g Sour cream
- 1 tsp Salt, divided
- ½ tsp Black pepper
- 300 g Wide egg noodles
- 1 tbsp Fresh parsley, chopped
3. Instructions
10 StepsBring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until just tender. Drain and set aside.
Pat the beef dry with paper towels. Season it with 1/2 teaspoon of the salt and the black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the beef in a single layer and cook for about 2–3 minutes per side until browned. Work in batches if needed so the beef does not steam.
Transfer the browned beef to a plate and set aside. Keep the skillet over medium heat.
Add the butter to the same skillet. Add the sliced mushrooms and onion. Cook for 5–6 minutes, stirring occasionally, until the mushrooms are browned and the onion has softened.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Sprinkle the flour over the mushrooms and onions. Stir well and cook for 1 minute so the flour coats the vegetables.
Slowly pour in the beef broth while stirring to loosen the browned bits from the bottom of the skillet. Add the Worcestershire sauce and Dijon mustard. Bring the sauce to a gentle simmer and cook for 2–3 minutes until slightly thickened.
Reduce the heat to low. Stir the sour cream into the sauce until smooth. Do not let the sauce boil after adding the sour cream.
Return the browned beef and any juices from the plate to the skillet. Stir gently and cook for 2–3 minutes until the beef is heated through and coated in the sauce. Taste and adjust the seasoning with the remaining salt if needed.
Add the cooked egg noodles to the skillet or serve the stroganoff over the noodles. Spoon the creamy beef and mushroom sauce over the top and finish with the chopped parsley.
