Go Back
–+ servings
Creamy beef stroganoff with mushrooms over egg noodles

Creamy Beef Stroganoff

Tender strips of beef and earthy mushrooms in a rich velvety sour cream sauce over buttery egg noodles. Classic comfort food ready in 45 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.5 lbs beef sirloin or tenderloin thinly sliced against the grain
  • 12 oz wide egg noodles
  • 8 oz cremini mushrooms sliced
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1.5 cups beef broth
  • 3/4 cup full-fat sour cream room temperature
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • salt and freshly cracked black pepper to taste
  • fresh parsley for garnish

Method
 

  1. Season beef strips with salt and pepper. Toss lightly with flour shaking off any excess.
  2. Heat olive oil in a large skillet over high heat until smoking. Sear beef in a single layer 1 to 2 minutes per side until deeply browned. Work in batches and never crowd the pan. Remove to a plate.
  3. Reduce heat to medium. Add butter then diced onions. Cook 3 to 4 minutes until softened. Add garlic and mushrooms and cook 5 to 6 minutes until golden and liquid has evaporated.
  4. Add beef broth, Worcestershire sauce, and Dijon mustard. Scrape up all the browned bits from the bottom. Simmer 5 minutes until slightly thickened.
  5. Remove pan from heat completely. Stir in sour cream until completely smooth and creamy. Return beef and all resting juices to the pan. Stir gently to combine. Season generously with salt and pepper.
  6. Cook egg noodles according to package directions until al dente. Drain and toss with a little butter. Serve stroganoff over noodles garnished with fresh parsley.

Nutrition

Calories: 520kcalCarbohydrates: 38gProtein: 38gFat: 26gSaturated Fat: 10gCholesterol: 145mgSodium: 620mgPotassium: 680mgFiber: 2gSugar: 4g

Notes

Always remove the pan from heat completely before adding sour cream — boiling causes it to curdle and break. Room temperature sour cream incorporates much more smoothly than cold. The sauce can be made up to 3 days ahead and refrigerated. Cook noodles fresh when serving.

Tried this recipe?

Let us know how it was!