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Beef Stroganoff

Tender strips of beef, golden mushrooms and a rich creamy sauce over buttery egg noodles. A 30-minute dinner that tastes like it simmered all afternoon!
Print Recipe
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs beef sirloin sliced into thin strips
  • 1 lb egg noodles
  • 1 tablespoon oil + 2 tablespoons butter
  • 1 onion diced
  • 8 oz mushrooms sliced
  • 2 garlic cloves minced
  • 2 tablespoons flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 cup sour cream
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Large skillet

Method
 

  1. Cook the egg noodles according to package directions; drain and set aside.
  2. Season the beef strips with salt and pepper. Sear in the hot oil over medium-high heat, 2–3 minutes. Remove and set aside.
  3. 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.
  4. Sprinkle the flour over the veggies and stir for 1 minute.
  5. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer 5 minutes until slightly thickened.
  6. Return the beef to the pan and simmer 5 minutes more.
  7. Remove from heat and stir in the sour cream until smooth (don't boil it or it can curdle!).
  8. Serve over the egg noodles and garnish with fresh parsley.

Notes

Slice the beef against the grain so every bite is tender, not chewy!