Description:
A rich, creamy, and comforting beef stroganoff made easy with tender beef, sautéed mushrooms, and a tangy sour cream sauce served over egg noodles.
Ingredients
1 lb beef sirloin or ribeye, thinly sliced
2 tbsp olive oil
2 tbsp butter, divided
1 medium onion, thinly sliced
2 garlic cloves, minced
8 oz cremini mushrooms, sliced
1 tbsp all-purpose flour
1 cup beef broth (low sodium)
3/4 cup sour cream
1 tsp Dijon mustard
Salt and black pepper to taste
8 oz wide egg noodles, cooked
Fresh parsley, chopped (for garnish)
Instructions
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Slice beef thinly against the grain and pat dry.
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In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Sear beef in batches until browned. Remove and set aside.
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Add remaining butter to the skillet. Sauté onions for 3–4 minutes. Add garlic and mushrooms, cooking until mushrooms are browned.
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Sprinkle in flour, stir for 1 minute. Gradually pour in beef broth, scraping up browned bits. Simmer 5 minutes.
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Reduce heat to low. Stir in sour cream and mustard until smooth. Return beef to skillet and warm through.
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Season with salt and pepper. Serve over egg noodles and garnish with parsley.
Notes
For extra depth, add a splash of dry white wine after sautéing the mushrooms. Substitute Greek yogurt for a lighter version.