Beef Stroganoff

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This classic Beef Stroganoff delivers rich, creamy flavor with tender strips of beef and mushrooms over buttery egg noodles. An easy dinner the whole family will love.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American

Servings: servings

Calories: 690kcal

Author: Jennifer Fishkind

Ingredients

12 ounce egg noodles cooked
1 pound top sirloin cut into thin strips
Season steak with salt and pepper
2 tablespoons olive oil
2 tablespoons butter
¾ pounds mushrooms sliced thick
⅓ cup onion chopped
2 teaspoon minced garlic
2 tablespoons flour
1½ cups beef broth
1 tablespoon Dijon mustard
½ tablespoon Worcestershire sauce
½ cup sour cream

Instructions

Cook the pasta per package directions, drain and keep warm
12 ounce egg noodles
In a large skillet heat the olive oil over medium/high heat. Once oil is heated add the strips of steak seasoned with salt and pepper. Cook for less than a minute on each side just to get a quick sear. (do this in batches to not crowd the skillet).
1 pound top sirloin, 2 tablespoons olive oil, Season steak with salt and pepper
Remove meat to a platter and keep it warm (cover with foil). Reduce the heat in the skillet to medium.
Now add the butter to the skillet and saute the onions, mushrooms and garlic until tender.
2 tablespoons butter, ¾ pounds mushrooms, ⅓ cup onion, 2 teaspoon minced garlic
Sprinkle the flour over the pan and cook for one minute stirring constantly.
2 tablespoons flour
Gradually add the beef broth.
1½ cups beef broth
Stir in the mustard, Worcestershire sauce and sour cream until blended. Bring to a boil and then reduce to a simmer for 5-7 minutes to thicken the sauce.
1 tablespoon Dijon mustard, ½ tablespoon Worcestershire sauce, ½ cup sour cream
Return the beef to the skillet along with all the juices on the plate and simmer for one minute. Remove from heat and serve over egg noodles.

Notes

Storage Tips:

Storage: Store any leftover beef and sauce in an airtight container in the fridge for up to 3-4 days. I highly recommend storing the gravy separately from the egg noodles so the pasta doesn't soak up all the liquid and turn to mush.
Freezing: I don't recommend freezing this dish. Dairy-based sauces like this sour cream gravy tend to separate and become gritty once thawed.
Reheating: When you are ready for leftovers, reheat the sauce gently in the microwave at 50% power. Stop and stir it every 30 seconds to keep the meat from getting rubbery and the sauce from breaking.

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