Creamy Beef Stroganoff with Mushrooms and Egg Noodles Recipe
This classic Beef Stroganoff recipe features tender sirloin steak cooked in a creamy mushroom sauce with a touch of Dijon mustard and Worcestershire sauce. Served over egg noodles, it’s a comforting and flavorful dish perfect for a satisfying family dinner in just under an hour.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian
Ingredients
Scale
Beef
- 1½ pounds sirloin steak (or ribeye)
- 3 tablespoons all-purpose flour (divided)
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 2 tablespoons salted butter
- 1 small onion (diced)
- 8 ounces mushrooms (sliced, white or cremini)
- 1 clove garlic (minced)
- 14.5 ounces beef broth
- 2 teaspoons Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon dried thyme leaves
- ½ cup sour cream
Serving
- Egg noodles (pasta, or mashed potatoes for serving)
- Parsley (optional, for garnish)
Instructions
- Prepare the Beef: Pat the steak dry with a paper towel and cut it into ½-inch thick strips or 1-inch cubes for even cooking.
- Season and Flour the Beef: Season the beef with seasoned salt and black pepper, then toss with 1 tablespoon of all-purpose flour. Shake off any excess flour to avoid clumping during cooking.
- Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in small batches for about 1 minute on each side until lightly browned. Transfer browned beef to a plate and set aside to keep juices.
- Sauté Onions and Mushrooms: Reduce the heat to medium and add butter and diced onion to the pan. Cook until the onion is softened, about 4 to 5 minutes. Add sliced mushrooms and garlic, cooking until softened, approximately 4 minutes.
- Make the Sauce Base: Sprinkle the remaining 2 tablespoons of flour over the mushroom mixture and cook for 1 minute to remove the raw flour taste and thicken the sauce.
- Add Liquids and Seasonings: Pour in beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered for 5 minutes to thicken and blend flavors.
- Combine Beef and Sauce: Return the browned beef along with any accumulated juices back to the pan. Cook for an additional 2 minutes until the beef is heated through and fully coated in sauce.
- Finish with Sour Cream: Remove the skillet from heat and stir in sour cream until smooth. Adjust seasoning with additional salt and pepper, if desired.
- Serve: Serve the beef stroganoff hot over cooked egg noodles or mashed potatoes. Garnish with chopped parsley if desired for freshness and color.
Notes
- Use sirloin or ribeye for tender, flavorful beef. Avoid tougher cuts to keep the texture delicate.
- Drying the beef before seasoning helps in better browning and flavor development.
- Do not overcook the beef once returning it to the sauce to avoid toughness.
- Sour cream should be added off the heat to prevent curdling.
- Egg noodles are traditional, but mashed potatoes make a great alternative base.
Keywords: Beef Stroganoff, creamy beef, mushroom sauce, classic Russian recipe, sirloin steak, egg noodles, comfort food
