Classic Beef Mushroom Stroganoff (Print)

Tender beef and mushrooms in a creamy, tangy sauce served over egg noodles for a comforting meal.

# Components:

→ Beef and Mushrooms

01 - 1 1/2 pounds beef sirloin or tenderloin, sliced into thin strips
02 - 2 tablespoons vegetable oil, divided
03 - 1 pound cremini or button mushrooms, sliced
04 - 1 large onion, thinly sliced
05 - 3 cloves garlic, minced
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Creamy Sauce

08 - 3 tablespoons all-purpose flour
09 - 2 cups beef broth
10 - 2 tablespoons Worcestershire sauce
11 - 1 tablespoon Dijon mustard
12 - 1 cup sour cream
13 - 2 tablespoons fresh dill, chopped, or 2 teaspoons dried dill
14 - 1 tablespoon butter

→ For Serving

15 - 12 ounces wide egg noodles
16 - 2 tablespoons fresh parsley, chopped
17 - Additional sour cream, for garnish
18 - Additional dill, for garnish

# Directions:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until tender. Drain and set aside.
02 - Season beef strips with salt and pepper. In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Sear beef in batches for 2 to 3 minutes per side just until browned but still pink in the center. Transfer to a plate.
03 - Add remaining 1 tablespoon vegetable oil to the same skillet. Sauté sliced mushrooms and onion over medium heat for 6 to 8 minutes, stirring occasionally, until mushrooms release moisture and onions are soft. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle flour over the mushrooms and onion. Stir continuously for 1 minute. Gradually add beef broth while whisking, then add Worcestershire sauce and Dijon mustard. Bring to a simmer and cook for 3 to 4 minutes until thickened.
05 - Reduce heat to low. Stir sour cream and chopped dill into the sauce until smooth. Return beef and any accumulated juices to the skillet, gently folding to combine. Warm through gently for 2 minutes; do not boil after adding sour cream. Stir in butter and adjust seasoning if needed.
06 - Arrange hot egg noodles onto serving plates and top with beef and mushroom mixture. Garnish with fresh parsley, and extra sour cream and dill if desired. Serve immediately.

# Expert Advice:

01 -
  • Made with budget-friendly beef cuts and mushroom basics that are easy to find
  • Quick enough for busy weeknights and impressive for company
  • Rich, creamy taste but with simple ingredients from your pantry
  • Kid- and grown-up-approved layered flavors that satisfy everyone at the table
02 -
  • Naturally high in protein for hearty meals
  • Dill not only brightens flavor but also echoes the classic Eastern European roots
  • The creamy sauce reheats beautifully for leftovers or make ahead meals
03 -
  • Sear beef in single layers for perfect browning
  • Always add sour cream off the heat to avoid curdling
  • Stir in butter at the end for a shiny finish and richer taste

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