Description
A rich, creamy, and savory beef stroganoff that comes together in just 30 minutes. This recipe uses thin-sliced beef, a velvety sour cream sauce, and egg noodles for a comforting weeknight meal that is budget-friendly and pantry-staple ready.
Ingredients
Scale
- 1.5 pounds beef sirloin or flank steak, sliced thin against the grain
- 1 medium yellow onion, diced
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 cup beef broth (low-sodium)
- 1 tablespoon Dijon mustard
- 1 cup full-fat sour cream, room temperature
- 1 teaspoon Worcestershire sauce
- 1 pound egg noodles
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Reserved noodle water as needed
Instructions
- Prep ingredients: Slice beef into thin strips, pat dry, dice onion, slice mushrooms, and mince garlic. Measure flour, mustard, and broth.
- Cook noodles: Bring a large pot of salted water to a boil. Cook egg noodles until al dente (8-10 minutes). Before draining, reserve ½ cup of noodle water. Drain noodles and toss with a little butter to prevent sticking.
- Sear beef: Heat 1 tablespoon butter in a large skillet over medium-high heat. Sear beef strips in batches (do not overcrowd) for 1-2 minutes per side until browned. Remove beef to a plate.
- Sauté vegetables: In the same skillet, add remaining 1 tablespoon butter. Cook onion for 2 minutes, then add mushrooms and cook for 2-3 minutes until browned. Add garlic and cook for 1 minute.
- Make sauce: Sprinkle flour over vegetables and stir for 1 minute. Slowly whisk in beef broth, Dijon mustard, and Worcestershire sauce. Simmer for 2-3 minutes until thickened.
- Combine: Return beef and juices to the skillet. Remove skillet from heat. Let cool for 1 minute, then stir in sour cream. Add cooked noodles and toss to coat. Adjust consistency with reserved noodle water if needed. Season with salt and pepper.
- Serve: Serve immediately topped with fresh parsley and black pepper.
Notes
Slice beef against the grain for tenderness. Do not overcrowd the pan when searing beef to ensure proper browning. Always remove the pan from heat before adding sour cream to prevent curdling. Reserve starchy noodle water to help thicken and cling to the sauce. This dish does not freeze well due to the dairy; store in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate with noodles
- Calories: 580
- Sugar: 4
- Sodium: 620
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 52
- Fiber: 2
- Protein: 32
Keywords: beef stroganoff, easy dinner, 30 minute meals, comfort food, creamy beef, weeknight dinner, egg noodles, family friendly