Description
This Classic Beef Stroganoff features tender strips of beef and savory mushrooms in a rich, creamy sauce served over egg noodles. It’s the ultimate comfort food that’s elegant enough for company but easy enough for weeknight dinners. Ready in just 30 minutes!
Ingredients
Scale
- 1½ pounds beef sirloin or tenderloin, sliced into thin strips
- 12 ounces wide egg noodles
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 10 ounces cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 cups beef broth (low-sodium)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream (full-fat)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the noodles: Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente. Drain, toss with a little butter to prevent sticking, and set aside.
- Prepare the beef: Pat beef strips dry with paper towels and season generously with salt and pepper. This helps achieve a good sear and keeps the beef from releasing too much moisture into the pan.
- Sear the beef: Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. When the butter is melted and the pan is hot, add half the beef strips in a single layer. Sear for 2-3 minutes without stirring, then flip and cook another 1-2 minutes until browned but still slightly pink in the center. Remove to a plate. Repeat with remaining beef. Don’t overcook – the beef will continue cooking later.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of butter. Add sliced onions and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Add mushrooms and cook for 5-6 minutes, stirring occasionally, until they’ve released their moisture and are golden brown.
- Create the roux: Sprinkle flour over the mushroom mixture and stir constantly for 1-2 minutes. This cooks out the raw flour taste and creates the base for your sauce.
- Build the sauce: Slowly pour in the beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce and Dijon mustard. Bring to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Add the cream: Reduce heat to low. Remove pan from heat briefly and stir in sour cream until completely smooth and incorporated. This prevents the sour cream from curdling. Return to low heat.
- Combine everything: Return the beef and any accumulated juices to the skillet. Stir gently to coat everything in the sauce. Cook for 2-3 minutes until beef is heated through and cooked to your desired doneness. Taste and adjust seasoning with salt and pepper.
- Serve: Plate the buttered egg noodles and ladle the beef stroganoff over top. Garnish with freshly chopped parsley for a pop of color and freshness.
Notes
- Don’t overcook the beef: Keep it medium-rare during the initial sear since it’ll continue cooking in the sauce. Overcooked beef becomes tough and chewy.
- Room temperature sour cream: Let your sour cream sit out for 10-15 minutes before adding to the sauce. Cold sour cream is more likely to curdle.
- Make it gluten-free: Use gluten-free flour and serve over gluten-free noodles or rice.
- Freeze before adding sour cream: If you plan to freeze this, prepare the recipe through step 6, cool completely, then freeze. Add sour cream after reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian-American
Nutrition
- Serving Size: 1½ cups
- Calories: 485
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg