Description

A rich and creamy Mushroom Beef Stroganoff featuring tender seared beef sirloin and sautéed mushrooms in a luscious sour cream and Dijon mustard sauce, served over egg noodles. This classic comfort dish balances savory flavors with a silky texture, perfect for a hearty meal.

Ingredients

Scale

Beef

1 lb beef sirloin or tenderloin, thinly sliced

Vegetables and Aromatics

1 medium onion, finely chopped
3 cloves garlic, minced
10 oz cremini or white mushrooms, sliced
2 tbsp fresh parsley, chopped

Cooking Fats

2 tbsp unsalted butter
1 tbsp olive oil

Liquids and Sauces

1 cup beef broth
1 tbsp Worcestershire sauce
1 cup sour cream, at room temperature
2 tsp Dijon mustard

Seasonings

1/2 tsp salt, to taste
1/2 tsp black pepper, to taste

Carbohydrates

12 oz egg noodles, cooked according to package instructions

Instructions

Sear the beef: Heat 1 tablespoon of butter and olive oil in a large skillet over medium-high heat. Add the thinly sliced beef strips in batches to avoid overcrowding, and sear until browned on all sides, approximately 2-3 minutes per batch. Remove the browned beef and set aside to retain juices.
Cook the vegetables: Add the remaining tablespoon of butter to the skillet. Sauté the finely chopped onion until it becomes translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in the sliced mushrooms and cook until they turn golden brown and their liquid evaporates, about 5 minutes.
Deglaze the skillet: Pour in the beef broth to deglaze the pan, scraping up any browned bits stuck to the bottom for extra flavor. Stir in the Worcestershire sauce and bring the mixture to a gentle simmer.
Combine beef with sauce: Reduce the heat to low and return the seared beef along with its juices to the skillet. Stir in the Dijon mustard and sour cream, mixing thoroughly until the sauce is rich and creamy. Be careful to avoid boiling to prevent curdling.
Simmer and season: Allow the stroganoff to simmer gently for 2 to 3 minutes to ensure everything is warmed through and flavors meld. Taste and adjust the seasoning with salt and black pepper as needed.
Serve: Plate the creamy beef and mushroom mixture over hot cooked egg noodles. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately and enjoy.

Notes

For best texture, slice the beef thinly against the grain.
Use room temperature sour cream to ensure it blends smoothly without curdling.
Adjust the amount of beef broth to achieve your preferred sauce consistency.
Egg noodles can be substituted with other pasta options like fettuccine or pappardelle.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Russian

Keywords: beef stroganoff, mushroom stroganoff, creamy beef recipe, easy dinner, comfort food, egg noodles, sautéed mushrooms