Beef and Mushroom Stroganoff
A rich and creamy beef and mushroom stroganoff served over egg noodles, perfect for a cozy dinner.
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Ingredients
Yields 4 servings
- (1 lb) beef sirloin, sliced into strips
- (8 oz) mushrooms, sliced
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (2 tbsp) all-purpose flour
- (2 cups) beef broth
- (1 cup) sour cream
- (2 tbsp) Worcestershire sauce
- (1 tbsp) Dijon mustard
- (1 tbsp) olive oil
- (1/2 tsp) black pepper
- (1/2 tsp) salt
- (12 oz) egg noodles
- (2 tbsp) fresh parsley, chopped (for garnish)
Instructions
- 1
In a large pot, bring water to a boil and cook the (12 oz) egg noodles according to package instructions. Drain and set aside.
- 2
In a large skillet, heat (1 tbsp) olive oil over medium-high heat. Add the (1 lb) beef sirloin and season with (1/2 tsp) salt and (1/2 tsp) black pepper. Sear until browned, about 5 minutes. Remove the beef from the skillet and set aside.
- 3
In the same skillet, add the (1) medium onion and (2 cloves) minced garlic. Sauté until the onion is translucent, about 3 minutes.
- 4
Add the (8 oz) sliced mushrooms to the skillet and cook until softened, about 5 minutes.
- 5
Sprinkle the (2 tbsp) all-purpose flour over the mushroom mixture and stir well to coat. Cook for about 1 minute, stirring constantly.
- 6
Slowly pour in the (2 cups) beef broth, stirring continuously to prevent lumps. Bring the mixture to a simmer.
- 7
Add the (1 cup) sour cream, (2 tbsp) Worcestershire sauce, and (1 tbsp) Dijon mustard, mixing until fully incorporated. Return the beef to the skillet and cook for an additional 5 minutes, until heated through.
- 8
Serve the beef and mushroom mixture over the cooked egg noodles and garnish with (2 tbsp) chopped parsley.
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