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Beef Stroganoff Noodle Skillet

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This easy one-pan beef stroganoff noodle skillet is a creamy, comforting dinner packed with tender beef, mushrooms, and egg noodles in a rich, tangy sauce. Perfect for busy weeknights or cozy family meals, it comes together in under 40 minutes with minimal cleanup.

Ingredients

Scale
  • 1 lb beef sirloin or flank steak, sliced thin (ribeye works too—just trim excess fat)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 8 oz cremini or white mushrooms, sliced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 cups beef broth (low-sodium recommended)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika (optional)
  • Salt and black pepper to taste
  • 3/4 cup sour cream (full-fat is best; Greek yogurt works too)
  • 1/3 cup heavy cream (optional)
  • Fresh parsley, chopped (for garnish)
  • 8 oz wide egg noodles (use gluten-free noodles if needed)

Instructions

  1. Slice the beef into thin strips (about 1/4-inch thick). Dice the onion, mince the garlic, and slice the mushrooms. Chop parsley for garnish.
  2. Bring a large pot of salted water to boil. Add egg noodles and cook until just al dente, about 8–10 minutes. Drain and set aside—do not rinse.
  3. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add beef strips in a single layer, season with salt and pepper, and sear until browned, about 2–3 minutes per side. Remove beef to a plate and keep warm.
  4. In the same skillet, add remaining 1 tbsp butter. Add onions and mushrooms, sauté until softened and golden, about 4 minutes. Stir in garlic and cook for 1 more minute.
  5. Sprinkle in smoked paprika. Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  6. Return beef (and any juices) to the skillet. Reduce heat to medium-low. Simmer together for 5–7 minutes, letting beef finish cooking and flavors meld.
  7. Turn off the heat. Stir in sour cream and heavy cream until fully blended. Add drained noodles, tossing gently to coat everything in sauce.
  8. Taste for seasoning—add more salt or pepper if needed. Sprinkle with fresh chopped parsley and serve hot, straight from the skillet.

Notes

For best results, use thinly sliced beef and add dairy off the heat to prevent curdling. You can substitute ground beef for sliced beef, use gluten-free noodles, or swap in Greek yogurt for a lighter sauce. Add extra veggies like spinach or peas for more nutrition. Leftovers keep well for up to 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: beef stroganoff, noodle skillet, one-pan dinner, comfort food, easy weeknight meal, creamy beef pasta, family dinner, skillet recipe

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