Description
A classic and creamy Beef and Mushroom Stroganoff featuring tender strips of beef sirloin cooked with sautéed mushrooms and onions in a rich sour cream sauce, served over egg noodles. This comforting Russian-American dish is perfect for a flavorful weeknight dinner.
Ingredients
Beef and Sauce
- 1 pound beef sirloin or flank steak, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ cup sour cream
- Salt and black pepper, to taste
Noodles and Garnish
- 8 ounces egg noodles, cooked according to package directions
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the noodles: Cook the egg noodles according to package instructions until al dente. Drain and set aside to keep warm.
- Sear the beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef strips and sear until browned on both sides, approximately 2–3 minutes per side. Remove the beef from the skillet and set aside.
- Sauté vegetables: In the same skillet, melt the butter over medium heat. Add diced onions and cook until softened, about 3 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Cook mushrooms: Add the sliced mushrooms to the skillet and cook until browned and tender, about 5 minutes, stirring occasionally.
- Make the sauce: Sprinkle the flour over the mushroom and onion mixture and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in the beef broth while scraping the bottom of the pan to loosen browned bits. Stir in Worcestershire sauce and Dijon mustard, then bring the sauce to a gentle simmer.
- Finish the sauce and combine: Reduce the heat to low and stir in the sour cream until fully incorporated. Return the seared beef strips to the skillet and cook for an additional 2–3 minutes until the beef is heated through. Season with salt and black pepper to taste.
- Serve: Spoon the creamy beef and mushroom stroganoff sauce over the cooked egg noodles and garnish with freshly chopped parsley. Serve immediately.
Notes
- For extra tenderness, marinate the beef in a bit of Worcestershire sauce for 30 minutes before cooking.
- You can substitute Greek yogurt for sour cream for a lighter variation.
- This dish also pairs wonderfully with mashed potatoes or steamed rice instead of noodles.
- Use gluten-free flour and noodles to make this recipe gluten-free.
