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Ingredients
- 1.5 pounds beef sirloin or tenderloin, cut into thin strips
- 8 ounces egg noodles
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 8 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Before you start
Equipment You'll Need
- Large pot for boiling noodles
- Large skillet or sauté pan
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
Safety Tips & Important Notes
Follow these for best results and safety.
- Cut beef against the grain for maximum tenderness.
- Don't overcook the beef in the initial searing step—it will continue cooking when returned to the sauce.
- Remove the pan from heat before stirring in the sour cream to prevent curdling from high heat.
- Use full-fat sour cream for the richest, most authentic flavor and texture.
- If the sauce becomes too thick, thin it with a splash of beef broth or water.
Instructions
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Bring a large pot of salted water to a boil for the egg noodles and cook according to package directions. Drain and set aside.
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Season the beef strips generously with salt and black pepper on all sides.
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Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat until shimmering.
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Add the beef strips in a single layer, working in batches if needed to avoid overcrowding. Sear for 2-3 minutes until browned but still slightly pink inside. Remove beef to a plate and set aside.
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Reduce heat to medium and add the remaining tablespoon of butter to the same skillet.
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Add the sliced onions and cook for 3-4 minutes until softened and translucent.
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Add the mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
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Stir in the minced garlic and cook for 30 seconds until fragrant.
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Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
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Gradually pour in the beef broth while stirring constantly to prevent lumps from forming.
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Add the Dijon mustard and Worcestershire sauce, stirring to combine.
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Bring the sauce to a gentle simmer and cook for 3-4 minutes until it thickens slightly.
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Reduce heat to low and stir in the sour cream until fully incorporated and smooth. Do not boil after adding sour cream or it may curdle.
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Return the beef strips and any accumulated juices to the skillet. Stir gently to coat with sauce and heat through for 2-3 minutes.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Serve the stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.
Chef's notes
Best served immediately while hot and creamy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat, adding a splash of broth if needed to restore creaminess.
This dish pairs beautifully with a simple green salad and crusty bread.
Can substitute beef with chicken or pork for variation.
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