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A plate of creamy beef stroganoff with seared steak strips and mushrooms over buttered egg noodles, garnished with parsley

Easy Beef Stroganoff

Tender seared sirloin and golden mushrooms in a creamy sour cream gravy, served over buttery egg noodles in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Russian
Calories: 540
Ingredients Method Notes

Ingredients
  

Beef
  • 1 1/2 pounds top sirloin steak sliced 1/4-inch thick against the grain (680 g)
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable or olive oil divided
Sauce
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms sliced (226 g)
  • 1 medium yellow onion thinly sliced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low sodium beef broth (360 ml)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 3/4 cup full-fat sour cream at room temperature (180 g)
  • 2 tablespoons fresh parsley chopped
Noodles
  • 12 ounces wide egg noodles (340 g)
  • 1 tablespoon unsalted butter

Method
 

Sear the beef
  1. Pat the beef dry and season with salt and pepper.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear half the beef in a single layer for 1 to 2 minutes per side until browned. Transfer to a plate and repeat with the remaining oil and beef.
Make the sauce
  1. Reduce the heat to medium, add 2 tablespoons butter and the mushrooms. Cook for 6 to 7 minutes until golden.
  2. Add the onion and cook for 4 minutes, then add the garlic and cook for 30 seconds.
  3. Sprinkle in the flour and stir for 1 minute. Whisk in the broth, Worcestershire and Dijon, scraping up the browned bits, and simmer for 4 to 5 minutes until thickened.
  4. Meanwhile, cook the egg noodles according to the package, drain and toss with 1 tablespoon butter.
Finish
  1. Reduce the heat to low. Stir a few spoonfuls of hot sauce into the sour cream, then stir the mixture into the skillet.
  2. Return the beef and its juices to the pan and warm gently for 1 to 2 minutes without boiling. Season to taste, garnish with parsley and serve over the noodles.

Notes

Ground beef option: Use lean ground beef, cook to 160°F (71°C) and drain before continuing.
Storage: Refrigerate sauce and noodles separately for up to 4 days and reheat gently to 165°F (74°C).
Nutrition is an estimate per serving, including noodles.