Tender strips of beef, golden mushrooms, onions, and a rich, creamy sauce come together in this comforting Beef Stroganoff. Served over warm egg noodles, it’s an easy family dinner that feels hearty and satisfying without requiring complicated ingredients.
Ingredients
For the Beef
- 1½ lb (680 g) beef sirloin or tenderloin, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the Sauce
- 1 medium onion, finely sliced
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tablespoon chopped fresh parsley
For Serving
- 12 oz (340 g) egg noodles
- Fresh parsley, for garnish
- Extra black pepper, to taste
Instructions
1. Prepare the Beef
Pat the beef dry with paper towels and slice it thinly against the grain.
Season with salt, black pepper, and paprika.
2. Brown the Beef
Heat the olive oil in a large skillet over medium-high heat.
Add the beef in batches, making sure not to overcrowd the pan. Sear for about 1–2 minutes per side, just until browned.
Transfer the beef to a plate and set aside.
3. Cook the Mushrooms and Onion
Reduce the heat to medium and add the butter.
Add the sliced onion and cook for 3–4 minutes, until softened.
Add the mushrooms and cook for another 5–7 minutes, stirring occasionally, until golden and their moisture has cooked away.
Add the minced garlic and cook for about 30 seconds.
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