Creamy Mushroom Beef Stroganoff

Tender strips of beef and savory mushrooms simmered in a luscious, creamy sauce, served over egg noodles for a comforting and classic dish.

I first made this beef stroganoff on a chilly evening, and it quickly became a beloved comfort food in our home. The aroma of mushrooms and beef simmering in a rich sauce always brings everyone to the kitchen.

Ingredients

• Beef sirloin or tenderloin: 1 lb (450 g), cut into thin strips
• Unsalted butter: 2 tbsp, divided
• Olive oil: 1 tbsp
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Cremini or white mushrooms: 10 oz (280 g), sliced
• Beef broth: 1 cup (240 ml)
• Worcestershire sauce: 1 tbsp
• Sour cream: 1 cup (240 ml), at room temperature
• Dijon mustard: 2 tsp
• Salt: 1/2 tsp, or to taste
• Black pepper: 1/2 tsp, or to taste
• Fresh parsley: 2 tbsp, chopped, for garnish
• Egg noodles: 12 oz (340 g), cooked according to package instructions

Instructions

Sear the beef:

Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add beef strips in batches, searing until browned on all sides (about 2 to 3 minutes). Remove beef and set aside.

Sauté vegetables:

Add remaining butter to the skillet. Sauté onion until translucent, about 3 minutes. Add garlic and cook 1 minute. Stir in mushrooms and cook until golden and the liquid evaporates, about 5 minutes.

Deglaze and simmer:

Deglaze pan with beef broth, scraping up any browned bits. Stir in Worcestershire sauce and bring to a simmer.

Combine and make sauce:

Reduce heat to low. Return beef (and juices) to skillet. Stir in Dijon mustard and sour cream until combined and sauce is creamy. Do not boil.

Finish and serve:

Simmer gently for 2 to 3 minutes until heated through. Season with salt and pepper. Serve stroganoff over hot, cooked egg noodles, and garnish with parsley.

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This dish is a regular on our dinner table whenever we need a hearty meal everyone will enjoy together. Even picky eaters find it hard to resist the creamy sauce and tender beef.

Serving Suggestions

This creamy beef stroganoff pairs perfectly with buttered noodles but is also delicious with mashed potatoes or steamed rice. For a pop of color, add a green salad or roasted veggies on the side.

Allergen Information

This recipe contains milk (butter, sour cream), egg (egg noodles), wheat/gluten (egg noodles), and may contain soy (Worcestershire sauce). Double-check packaged ingredients if you have allergies.

Nutritional Information

Each serving provides roughly 540 calories, 24 g fat, 47 g carbohydrates, and 34 g protein. Nutritional values may vary slightly based on ingredient brands.

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Serve immediately for the best creamy texture and flavor. Leftovers reheat well for a cozy lunch the next day.

Kitchen Guide

→ What cut of beef works best for stroganoff?

Choose tender cuts like sirloin or tenderloin thinly sliced for quick cooking and the best texture.

→ Can I use different mushrooms?

Cremini or white mushrooms work well, but you can try button, portobello, or shiitake for varied flavors.

→ How do I avoid the sauce curdling when adding sour cream?

Stir sour cream in off heat or on low heat only, making sure not to boil the sauce.

→ What sides complement the creamy beef and mushroom dish?

Egg noodles are traditional, but buttered rice or mashed potatoes are excellent alternatives.

→ Can I make this dish lighter or dairy-free?

Substitute Greek yogurt for sour cream for a lighter version or use dairy-free alternatives carefully to maintain creaminess.