Description
To understand why this meal is so thoroughly satisfying, it helps to break down exactly what goes into the skillet. This dish consists of thinly sliced strips of beef sirloin that are quickly seared to lock in their natural juices, then combined with a rich sauce made from a base of sautéed onions, garlic, and fresh mushrooms. The sauce is thickened slightly with a dusting of flour before being enriched with beef broth, tangy mustard, savory Worcestershire sauce, and a generous amount of real sour cream.
Ingredients
For the Stroganoff
- 1 pound (450 g) sirloin steak or beef strips, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces (225 g) cremini or white mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup (240 ml) beef broth
- ¾ cup (180 ml) sour cream, room temperature
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
For Serving
- 8 ounces (225 g) egg noodles, cooked according to package directions
- Extra parsley, if desired
Instructions
1. Cook the Beef
- Season the beef strips with salt, pepper, and paprika.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the beef for 1–2 minutes per side until lightly browned. Remove from the skillet and set aside.
2. Cook the Vegetables
- Melt the butter in the same skillet.
- Add the onions and cook for 2–3 minutes until softened.
- Stir in the mushrooms and cook for 5–6 minutes until browned and their moisture has evaporated.
- Add the garlic and cook for 30 seconds until fragrant.
3. Make the Sauce
- Sprinkle the flour over the mushroom mixture and stir for 1 minute.
- Gradually whisk in the beef broth until smooth.
- Stir in the Dijon mustard and Worcestershire sauce.
- Simmer for 3–4 minutes until the sauce thickens slightly.
4. Finish the Stroganoff
- Reduce the heat to low.
- Stir in the sour cream until fully combined. Do not let the sauce boil.
- Return the beef and any juices to the skillet.
- Simmer gently for 2–3 minutes until the beef is heated through.
- Taste and adjust seasoning with salt and pepper.
5. Serve
- Divide the cooked egg noodles among serving bowls.
- Spoon the creamy beef and mushroom stroganoff over the noodles.
- Garnish with fresh parsley and serve immediately.
Notes
Made with tender beef, savory mushrooms, and a silky sour cream sauce, this easy stroganoff brings classic comfort to the table in just 30 minutes. It’s a simple yet impressive dinner you’ll want to make again and again.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
Keywords: easy beef stroganoff, mushroom beef pasta gravy, quick steak stroganoff