Save Tender strips of beef and savory mushrooms are simmered in a luscious, creamy sauce and served over egg noodles for a comforting and classic dish that will warm you up any night of the week.
My love for beef stroganoff began when I made it for a family gathering one chilly evening. The way the creamy sauce coats the noodles and the savory aroma fills the kitchen is pure nostalgia for me.
Ingredients
- Beef sirloin or tenderloin: 1 lb (450 g), cut into thin strips
- Unsalted butter: 2 tbsp
- Olive oil: 1 tbsp
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Cremini or white mushrooms: 10 oz (280 g), sliced
- Beef broth: 1 cup (240 ml)
- Worcestershire sauce: 1 tbsp
- Sour cream: 1 cup (240 ml), at room temperature
- Dijon mustard: 2 tsp
- Salt: 1/2 tsp, or to taste
- Black pepper: 1/2 tsp, or to taste
- Fresh parsley: 2 tbsp, chopped (for garnish)
- Egg noodles: 12 oz (340 g), cooked according to package instructions
Instructions
- Sear the beef:
- Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Add beef strips in batches, searing until browned on all sides (about 2-3 minutes). Remove beef and set aside.
- Cook the vegetables:
- Add remaining butter to the same skillet. Sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute. Stir in mushrooms and cook until golden and liquid evaporates, about 5 minutes.
- Deglaze and build the sauce:
- Deglaze the pan with beef broth, scraping up any browned bits. Stir in Worcestershire sauce and bring to a simmer.
- Combine and finish:
- Reduce heat to low. Return beef and juices to skillet. Stir in Dijon mustard and sour cream until combined and creamy. Do not boil.
- Simmer and season:
- Simmer gently for 2-3 minutes until heated through. Season with salt and pepper to taste.
- Serve:
- Serve stroganoff over hot, cooked egg noodles. Garnish with chopped parsley.
Save Sharing this stroganoff with my family always brings smiles around the dinner table, and the leftovers taste just as good the next day.
Required Tools
To make this dish, you will need a large skillet, wooden spoon or spatula, saucepan for the noodles, chefs knife, and a cutting board.
Allergen Information
This dish contains dairy (butter and sour cream), egg (egg noodles), gluten (egg noodles) and soy (Worcestershire sauce may contain soy). Check ingredient labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 540. Total fat: 24 g. Carbohydrates: 47 g. Protein: 34 g.
Save This creamy mushroom beef stroganoff will quickly become a family favorite. Serve with extra parsley for the freshest flavor.
Recipe Guide
- → What type of beef is best for this dish?
Beef sirloin or tenderloin cut into thin strips works best to ensure tenderness and quick cooking.
- → Can I substitute the mushrooms used here?
Yes, cremini or white mushrooms are ideal, but other varieties like button or portobello can also add good texture and flavor.
- → What is the purpose of Worcestershire sauce in this dish?
Worcestershire sauce adds a depth of savory umami that enhances the overall richness of the creamy beef and mushroom mixture.
- → How do I prevent the sour cream from curdling?
Stir the sour cream in off the heat and keep the sauce at a gentle simmer without boiling to maintain a smooth, creamy texture.
- → What sides pair well with this creamy dish?
Classic egg noodles are traditional, but buttered rice or mashed potatoes provide delicious alternatives to soak up the sauce.
- → Can this dish be prepared ahead of time?
Yes, it can be made in advance and gently reheated, though adding fresh parsley before serving keeps the flavors bright.