Pin Tender strips of beef and savory mushrooms simmered in a luscious, creamy sauce, served over egg noodles for a comforting and classic dish.
I first made this stroganoff for a chilly weeknight dinner with my family. Everyone loved how hearty and satisfying it was, and the creamy sauce brought back memories of classic home-cooked meals.
Ingredients
- Beef sirloin or tenderloin: 1 lb (450 g), cut into thin strips
- Unsalted butter: 2 tbsp, divided
- Olive oil: 1 tbsp
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Cremini or white mushrooms: 10 oz (280 g), sliced
- Beef broth: 1 cup (240 ml)
- Worcestershire sauce: 1 tbsp
- Sour cream: 1 cup (240 ml), at room temperature
- Dijon mustard: 2 tsp
- Salt: 1/2 tsp, or to taste
- Black pepper: 1/2 tsp, or to taste
- Fresh parsley: 2 tbsp, chopped, for garnish
- Egg noodles: 12 oz (340 g), cooked according to package instructions
Instructions
- Sear the Beef:
- Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add beef strips in batches and sear until browned on all sides, about 2-3 minutes. Remove beef and set aside.
- Sauté Vegetables:
- Add remaining butter to skillet. Sauté chopped onion until translucent, about 3 minutes. Add garlic and cook for 1 more minute. Stir in mushrooms and cook until golden and liquid evaporates, about 5 minutes.
- Deglaze and Simmer:
- Deglaze pan with beef broth, scraping up any browned bits. Stir in Worcestershire sauce and bring to a simmer.
- Make the Sauce:
- Reduce heat to low. Return beef strips and juices to skillet. Stir in Dijon mustard and sour cream until combined and creamy. Do not boil.
- Finish and Serve:
- Simmer gently for 2-3 minutes until heated through. Season with salt and pepper to taste. Serve over cooked egg noodles and garnish with chopped parsley.
Pin Whenever I make this for family dinners, it quickly disappears! My kids especially love piling extra mushrooms on their noodles, and the leftovers taste just as good the next day.
Serving Suggestions
Stroganoff is traditionally served with egg noodles, but you can substitute buttered rice or mashed potatoes for a delicious twist. Garnish with extra parsley for freshness.
Kitchen Tools Needed
You'll need a large skillet, wooden spoon or spatula, a saucepan for noodles, a chefs knife, and a cutting board for this recipe.
Nutrition Information
Each serving has about 540 calories, 24 g fat, 47 g carbohydrates, and 34 g protein.
Pin If you want something comforting and simple, this creamy mushroom beef stroganoff fits the bill. Make double, because leftovers taste amazing!
Recipe Q&A
- → What cut of beef works best for this dish?
Use tender cuts like sirloin or tenderloin, sliced thinly for quick cooking and tenderness.
- → Can I substitute the sour cream?
Yes, Greek yogurt can be used as a lighter alternative, adding tang while maintaining creaminess.
- → How should the mushrooms be prepared?
Sauté sliced cremini or white mushrooms until golden and their moisture evaporates to deepen flavor.
- → What is the purpose of deglazing the pan?
Deglazing with beef broth lifts the browned bits from the skillet, enhancing the sauce's rich, savory taste.
- → Can I use a different starch instead of egg noodles?
Yes, buttered rice or mashed potatoes make excellent alternatives to serve alongside.