Welcome to your new favorite weeknight dinner! This classic beef stroganoff recipe delivers a rich, savory, and creamy sauce packed with tender beef and mushrooms, all served over buttery egg noodles. It's the ultimate comfort food that comes together surprisingly quickly.
- Prep time: 15 minutes
- Cook time: 25 minutes
- Servings: 4-6
Shop Key Ingredients
- Wide Egg Noodles
- High-Quality Beef Broth
- Dijon Mustard
- Worcestershire Sauce
Full Recipe Ingredients
- 1.5 lbs beef sirloin or tenderloin, thinly sliced against the grain
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 tbsp unsalted butter, divided
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup full-fat sour cream, at room temperature
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 12 oz wide egg noodles
- Fresh parsley, chopped, for garnish
Instructions
- Cook the egg noodles according to package directions. Drain and toss with 1 tablespoon of butter, then set aside. While the noodles are cooking, season the sliced beef generously with salt and pepper.
- In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the seasoned beef in a single layer (work in batches if necessary to avoid crowding) and sear for 1-2 minutes per side until nicely browned. Remove the beef from the skillet and set it aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook for another 5-7 minutes until they have released their liquid and are browned. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in the beef broth while whisking continuously to prevent lumps. Add the Worcestershire sauce and Dijon mustard, then bring the mixture to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce has thickened.
- Remove the skillet from the heat. Let it cool for a minute before slowly stirring in the room-temperature sour cream until the sauce is smooth and creamy. Return the seared beef and any accumulated juices to the skillet.
- Gently stir to combine and allow the beef to warm through over low heat for a couple of minutes. Be careful not to let the sauce boil once the sour cream is added. Season with additional salt and pepper if needed. Serve immediately over the prepared egg noodles, garnished with fresh parsley.
