Classic Beef Stroganoff with Mushrooms and Egg Noodles
A comforting American classic, this Beef Stroganoff features tender seared beef strips and sautéed mushrooms in a creamy sauce, served over buttery egg noodles. Cooked quickly in a skillet, it's an ideal hearty dinner for the whole family.
Ingredients
Check ingredients as you go.
- Main
- Sauce
- Main
- Seasoning
- Garnish
Let’s make it
Main
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente, about 7 minutes. Drain and set aside.
Main
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer and sear until browned but not fully cooked, about 2-3 minutes per side. Work in batches if needed. Remove beef and set aside.
Main
In the same skillet, add remaining 2 tablespoons butter. Once melted, add the sliced onions and cook until softened, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
Main
Add the sliced mushrooms to the skillet and cook until they release their moisture and are browned, about 5-7 minutes, stirring occasionally.
Sauce
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to eliminate raw flour taste.
Sauce
Slowly pour in the beef broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until slightly thickened, about 3-4 minutes.
Sauce
Return the beef strips along with any accumulated juices to the skillet. Stir to combine and heat through for 2-3 minutes. Remove the skillet from heat and gently fold in the sour cream until the sauce is creamy and well mixed. Adjust salt and pepper to taste.
Serving
Serve the stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley if desired. Enjoy warm.
Tips & notes
For the best texture, slice the beef sirloin against the grain into thin strips. Do not overcook the beef to keep it tender. Use full-fat sour cream for a rich and creamy sauce. If you prefer, substitute white mushrooms with cremini for a deeper flavor. Stir the sour cream in off the heat to prevent curdling.
Saving it for later
Store leftover stroganoff in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3-4 days. Reheat gently to preserve sauce texture.
Reheating
Reheat stroganoff gently in a skillet over medium-low heat, stirring occasionally. Add a splash of beef broth or water to loosen the sauce if it thickens too much during reheating. Heat until steaming hot, about 5-7 minutes.
