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Ingredients
- 1.5 pounds beef sirloin or tenderloin, cut into thin strips
- 2 tablespoons vegetable oil
- 3 tablespoons butter, divided
- 1 medium onion, finely chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- Salt and black pepper to taste
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Before you start
Equipment You'll Need
- Large pot for pasta
- Large skillet or sauté pan
- Sharp knife
- 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.
- Do not overcook the beef during the initial searing—it will continue cooking when added back to the sauce.
- Remove the pan from heat before adding sour cream to prevent it from curdling.
- For a richer flavor, use a combination of cremini and shiitake mushrooms.
- If the sauce becomes too thick, thin it with a splash of beef broth or milk.
Instructions
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Bring a large pot of salted water to boil for the egg noodles and cook according to package directions.
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Season the beef strips generously with salt and black pepper on all sides.
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Heat the vegetable 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 necessary to avoid crowding, and sear for 2-3 minutes per side until browned but still slightly pink inside.
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Remove the beef to a plate and set aside, leaving any drippings in the pan.
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Reduce heat to medium and add 2 tablespoons of butter to the same skillet.
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Add the chopped onion and cook for 3-4 minutes until softened and translucent.
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Add the sliced 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 constantly for 1 minute to cook out the raw flour taste.
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Gradually pour in the beef broth while stirring to prevent lumps, then add the Worcestershire sauce and Dijon mustard.
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Bring the mixture to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
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Remove the skillet from heat and stir in the sour cream until fully incorporated and smooth.
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Return the beef and any accumulated juices to the skillet, stirring gently to coat in the sauce.
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Add the remaining 1 tablespoon of butter and stir until melted.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Serve the stroganoff immediately over the cooked egg noodles and garnish with fresh chopped parsley.
Chef's notes
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 loosen the sauce.
This dish pairs wonderfully with a simple green salad and crusty bread.
For a lighter version, substitute Greek yogurt for half of the sour cream.
The stroganoff can also be served over rice, mashed potatoes, or buttered pasta instead of egg noodles.
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