Beef Stroganoff

Imagine tender, melt-in-your-mouth strips of beef and earthy mushrooms coated in a rich, silky, and velvety sour cream gravy, all tossed with buttered egg noodles. Classic Beef Stroganoff is the ultimate comfort food—a timeless dish that feels luxurious yet comes together effortlessly in under 30 minutes.

Prep time: 10 mins | Cook time: 20 mins | Servings: 4

Ingredients

• 1.5 lbs (700g) beef sirloin or flank steak, thinly sliced into strips
• 8 oz (225g) cremini or white mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 tbsp all-purpose flour
• 1.5 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream (at room temperature)
• 8 oz (225g) wide egg noodles
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain, toss with a touch of butter, and set aside.
2. Sear the Beef: Season the beef strips generously with salt and pepper. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef in a single layer and sear quickly for 1–2 minutes per side until browned. Transfer the beef to a plate (it does not need to be fully cooked through yet).
3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of butter. Add the chopped onion and sliced mushrooms. Cook for 5–6 minutes until softened and golden. Stir in the minced garlic and cook for another minute until fragrant.
4. Make the Sauce: Sprinkle the flour over the vegetables and stir continuously for 1 minute. Slowly pour in the beef broth, whisking to scrape up any flavorful browned bits from the bottom of the pan. Stir in the Worcestershire sauce and Dijon mustard. Simmer for 3–5 minutes until the sauce thickens.
5. Combine & Finish: Reduce the heat to low. Stir in the sour cream until smooth and fully incorporated. Return the cooked beef (and any accumulated juices) to the pan and simmer gently for 2–3 minutes until heated through. Season with extra salt and pepper if needed.
6. Serve: Spoon the creamy beef and mushroom sauce over a bed of warm buttered egg noodles, top with a dollop of sour cream, and garnish with fresh parsley.