Print

Classic Beef Stroganoff

A close-up of hearty beef stroganoff served over wide egg noodles, garnished with fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and creamy beef stroganoff recipe with mushrooms and egg noodles, perfect for a weeknight dinner.

Ingredients

Scale
  • 1.5 pounds sirloin steak, thinly sliced
  • 1 pound egg noodles
  • 8 ounces mushrooms, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup sour cream
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Cook egg noodles according to package directions. Drain and set aside.
  2. While noodles cook, heat olive oil and butter in a large skillet over medium-high heat.
  3. Add sliced steak and sear for 1-2 minutes per side until browned. Remove steak from skillet and set aside.
  4. Add onion to the skillet and cook until softened, about 5 minutes.
  5. Add mushrooms and cook until browned, about 5-7 minutes.
  6. Stir in minced garlic and cook for 1 minute until fragrant.
  7. Sprinkle flour over the mushroom and onion mixture and stir to coat. Cook for 1 minute.
  8. Gradually whisk in beef broth until smooth. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
  9. Reduce heat to low. Stir in sour cream until well combined and the sauce is creamy. Do not boil.
  10. Return the seared steak to the skillet. Season with salt and pepper to taste.
  11. Serve the beef stroganoff immediately over the cooked egg noodles.

Notes

  • For a silkier sauce, ensure the sour cream is at room temperature before stirring it in.
  • You can substitute sirloin with other tender cuts of beef like ribeye or tenderloin.
  • This dish is a great option for meal planning.

Nutrition

Find it online: https://devourdish.com/beef-stroganoff-creamy-mushroom-beef-egg-noodles/