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Creamy Classic Beef Stroganoff

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A quick and easy homemade comfort food featuring tender beef strips in a rich, creamy mushroom sauce served over egg noodles.

Ingredients

Scale
  • 1 pound beef sirloin or tenderloin strips
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 8 ounces cremini or white mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 ½ cups beef broth
  • 2 tablespoons all-purpose flour
  • ¾ cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • 8 ounces egg noodles or wide pasta

Instructions

  1. Slice the beef into thin strips about ½ inch wide. Chop the onion finely, slice the mushrooms, and mince the garlic. Bring a large pot of salted water to a boil for the noodles.
  2. Add 8 ounces of egg noodles to boiling water and cook according to package instructions (usually about 7-9 minutes). Drain and set aside. Toss with a bit of butter or olive oil to prevent sticking.
  3. Heat 1 tablespoon of butter over medium-high heat in a skillet. Add the beef strips in a single layer (in batches if necessary) and cook for 2-3 minutes per side until browned but not fully cooked. Remove beef to a plate and set aside.
  4. Reduce heat to medium and add the remaining 1 tablespoon of butter. Add chopped onion and cook for 3-4 minutes until softened and translucent. Add sliced mushrooms and cook for 5-6 minutes until they release moisture and start to brown. Stir in garlic and cook for 30 seconds until fragrant.
  5. Sprinkle flour over the vegetables and stir well to coat, cooking for about 1 minute. Slowly pour in beef broth while stirring continuously to avoid lumps. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens.
  6. Lower heat to medium-low. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Return beef strips and any juices to the pan. Warm through for 2-3 minutes without boiling. Season with salt and pepper to taste.
  7. Serve the beef stroganoff over cooked egg noodles. Sprinkle with chopped parsley for garnish.

Notes

Do not overcrowd the pan when searing beef to ensure proper browning. Keep heat low when adding sour cream to prevent curdling. If sauce is too thick, add a splash of beef broth or reserved pasta water to loosen it.

Nutrition

Keywords: beef stroganoff, creamy beef stroganoff, easy beef stroganoff, comfort food, mushroom sauce, quick dinner

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