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Creamy beef stroganoff with sliced mushrooms and onions, spooned over egg noodles and sprinkled with parsley.
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Beef Stroganoff

This Beef Stroganoff recipe is made with seared strips of beef and mushrooms in a creamy sour cream gravy, served over buttery egg noodles. It all happens in one skillet, it takes 45 minutes, and it serves 6.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Eastern European
Keyword: beef stroganoff, beef stroganoff with egg noodles
Servings: 6
Calories: 484kcal
Author: Joanna Cismaru

Ingredients

  • 1½ pounds beef sirloin or ribeye, thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons butter divided
  • 1 large onion sliced
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 2 tablespoons all purpose flour
  • 2 cups beef broth low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ½ cup sour cream
  • 12 ounces egg noodles
  • 2 tablespoons fresh parsley chopped
US Customary - Metric

Instructions

  • Pat the 1½ pounds sliced beef dry and season with the 1 teaspoon salt and ½ teaspoon black pepper.
    A hand pats sliced beef dry with a paper towel. The next panel shows the beef sprinkled with salt and black pepper.
  • Melt 1 tablespoon of the butter in a large skillet over high heat. Sear the beef in batches for 1 to 2 minutes, just until browned, then transfer to a plate. Do not crowd the pan or the beef steams instead of searing, and do not cook it through, since it finishes in the sauce.
    Thin beef strips lie in a single layer in melted butter, then appear browned after searing.
  • Lower the heat to medium and melt the remaining 2 tablespoons butter in the same skillet. Add the sliced onion and mushrooms and cook for 6 to 7 minutes, until softened and golden. Stir in the 3 cloves minced garlic for 1 minute more.
    Sliced mushrooms and onions fill a skillet. The next panel shows the browned vegetables topped with minced garlic.
  • Sprinkle in the 2 tablespoons flour and stir for 1 minute, until it coats the vegetables and loses its raw smell.
    Flour dusts the sautéed mushrooms and onions, then coats the vegetables after stirring.
  • Slowly pour in the 2 cups beef broth while stirring, then add the 1 tablespoon Worcestershire sauce and 1 tablespoon Dijon mustard. Bring to a simmer and cook for 4 to 5 minutes, until thickened enough to coat the back of a spoon.
    A spoonful of Dijon mustard sits in the mushroom and onion sauce. The next panel shows the mustard stirred in.
  • Meanwhile, cook the 12 ounces egg noodles according to the package directions, then drain.
    Egg noodles cook in a pot of water, then a wire strainer lifts the cooked noodles from the pot.
  • Reduce the heat to low and stir in the ½ cup sour cream until smooth. Return the beef and any juices to the skillet and warm through for 1 to 2 minutes. Do not let it boil once the sour cream is in, or it can curdle.
    A dollop of sour cream sits in the mushroom sauce. The next panel shows seared beef strips coated in the creamy sauce.
  • Serve the stroganoff over the egg noodles, sprinkled with the 2 tablespoons parsley.

Notes

  1. Best cuts. Sirloin, ribeye, or tenderloin. Avoid chuck or stew meat, which need long slow cooking to go tender.
  2. Slicing. Freeze the beef for 20 minutes before slicing, then cut thin strips against the grain.
  3. Pat it dry. Wet beef steams instead of browning.
  4. Sear in batches. A crowded pan drops the heat and the beef turns gray.
  5. Pull the beef early. It finishes in the sauce, so take it out while it still looks underdone.
  6. Sour cream. Full fat, heat turned all the way down, and no boiling once it’s in. Room temperature sour cream splits less easily.
  7. Chicken version. Chicken thighs cut into strips in place of the beef, cooked 3 to 4 minutes a side until cooked through.
  8. Storage. Fridge up to 3 days in an airtight container, noodles stored separately if possible. Reheat gently with a splash of broth. To freeze, leave out the sour cream and stir it in when you reheat.

Nutrition

Serving: 1serving | Calories: 484kcal | Carbohydrates: 48g | Protein: 36g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 882mg | Potassium: 791mg | Fiber: 3g | Sugar: 4g | Vitamin A: 447IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 4mg
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