Beef Stroganoff
Beef stroganoff, the comfort-food classic done RIGHT! 🍄 Tender strips of beef, golden mushrooms and a rich, creamy sauce over buttery egg noodles.
You sear thin strips of sirloin, sauté onion and mushrooms in butter in the same pan, then build the sauce with beef broth, Worcestershire and Dijon. The beef goes back in, and sour cream makes it creamy at the end.
It’s a 30-minute dinner that tastes like it simmered all afternoon.
Why You’ll Love It
- Weeknight fast. It’s a 30-minute dinner.
- Rich and creamy. Sour cream and beef broth make a silky sauce.
- Golden mushrooms. They get sautéed in butter until golden.
- Over egg noodles. Buttery noodles soak up all that sauce.
- Family favorite. It’s a dinner everybody asks for again.
Ingredients You’ll Need
- Beef sirloin: 1 1/2 lbs, sliced into thin strips.
- Egg noodles: Cooked according to the package.
- Mushrooms and onion: Sautéed in butter until golden.
- Beef broth, Worcestershire sauce and Dijon mustard: The savory base of the sauce.
- Sour cream: Stirred in off the heat for the creamy finish.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Cook the egg noodles following the package directions, drain them and set them aside. Season the beef strips with salt and pepper, sear them in hot oil, and set them aside. In the same pan, melt the butter and sautĂ© the onion and mushrooms until golden, then add the garlic. Sprinkle the flour over the veggies and stir. Pour in the beef broth, Worcestershire sauce and Dijon mustard and simmer until it thickens a little. Put the beef back in and simmer a few minutes more. Take the pan off the heat and stir in the sour cream until smooth (don’t let it boil). Serve it over the egg noodles with fresh parsley on top.
Tips for the Best Beef Stroganoff
- Slice against the grain. Every bite is tender, not chewy!
- Sear it hot. Sear the strips quickly in hot oil over medium-high heat, then set them aside.
- Cook the flour. Stir the flour into the veggies for a minute before adding the broth.
- Never boil the sour cream. Take the pan off the heat first or it can curdle.
- Fresh parsley. A sprinkle on top makes it look and taste fresh.
Beef stroganoff: classic comfort or weeknight hero? Which one are YOU making this week? 🍄
Beef Stroganoff
Ingredients
Equipment
Method
- Cook the egg noodles according to package directions; drain and set aside.
- Season the beef strips with salt and pepper. Sear in the hot oil over medium-high heat, 2–3 minutes. Remove and set aside.
- In the same pan, melt the butter. Sauté the onion and mushrooms until golden, about 5 minutes. Add the garlic and cook 1 more minute.
- Sprinkle the flour over the veggies and stir for 1 minute.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer 5 minutes until slightly thickened.
- Return the beef to the pan and simmer 5 minutes more.
- Remove from heat and stir in the sour cream until smooth (don’t boil it or it can curdle!).
- Serve over the egg noodles and garnish with fresh parsley.
