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Bowl of beef stroganoff recipe over egg noodles with creamy mushroom sauce, ready to eat
Jonas Mitchell

Classic Beef Stroganoff

Tender seared beef strips and mushrooms in a rich, creamy sour cream sauce, served over egg noodles — a 30-minute comfort classic with a ground beef shortcut version included.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sirloin steak thinly sliced into strips
  • 2 tablespoon olive oil divided
  • Salt and black pepper
  • 1 medium onion sliced
  • 8 oz mushrooms, sliced
  • 2 tablespoon butter
  • 2 tablespoon all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2/3 cup sour cream
  • 8 oz egg noodles, for serving
  • Chopped parsley, for garnish

Equipment

  • 1 large skillet

Method
 

  1. Pat the beef strips dry and season with salt and pepper.
  2. Heat 1 tablespoon oil in a large skillet over high heat. Sear beef in batches, 30-60 seconds per side. Remove to a plate.
  3. Add butter and onion, cook 2 minutes, then add mushrooms and cook until golden.
  4. Sprinkle in flour, stir 1 minute.
  5. Whisk in beef broth, mustard, and Worcestershire sauce. Simmer 3-5 minutes.
  6. Reduce heat to low, stir in sour cream until smooth.
  7. Return beef to the pan, simmer 1 minute until heated through.
  8. Serve over egg noodles, garnished with parsley.

Notes

For a ground beef version, skip searing and brown 1 lb ground beef directly in the pan before building the sauce. Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently over low heat to avoid splitting the sauce.