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Classic Beef Stroganoff

A close-up of a bowl of creamy Beef Stroganoff served over wide egg noodles, garnished with fresh parsley.
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A quick and creamy beef stroganoff made in one pan with tender beef, mushrooms, and egg noodles.

Ingredients

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  • 1.5 lbs sirloin steak, thinly sliced
  • 1 tbsp olive oil
  • 1 lb mushrooms, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1.5 cups beef broth
  • 0.5 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • Salt and black pepper to taste
  • 12 oz egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Cook egg noodles according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add beef and cook until browned, about 2-3 minutes. Remove beef from skillet and set aside.
  3. Add mushrooms and onion to the skillet. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. Pour in beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, scraping up any browned bits from the bottom of the skillet.
  5. Stir in sour cream until the sauce is smooth and creamy. Season with salt and pepper to taste.
  6. Return the beef to the skillet and stir to combine. Cook for 1-2 minutes until heated through.
  7. Serve the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley.

Notes

  • For a silkier sauce, ensure your sour cream is at room temperature before stirring it in.
  • Use a good quality sirloin or tenderloin for the best results.
  • This dish is great for a weeknight family dinner.

Nutrition

Find it online: https://fooddexterity.com/beef-stroganoff-one-pan-creamy-egg-noodles/