Beef and Mushroom Stroganoff (Printable Version)

Tender beef and mushrooms in a creamy sauce, served over noodles for a comforting meal.

# What You'll Need:

→ Main Ingredients

01 - 1 pound beef sirloin, sliced thin
02 - 8 ounces mushrooms, sliced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced

→ Sauce Components

05 - 1 cup beef broth
06 - 1 cup sour cream
07 - 2 tablespoons all-purpose flour
08 - Salt, to taste
09 - Black pepper, to taste

→ For Serving

10 - 8 ounces egg noodles, cooked

# Directions:

01 - Heat a large skillet over medium-high heat. Add beef strips and cook until browned on all sides. Remove and set aside.
02 - In the same skillet, add onions and sauté until translucent. Add garlic and mushrooms, continuing to cook until mushrooms are softened.
03 - Sprinkle flour over the vegetables, stirring constantly for 1 minute to create a roux.
04 - Pour in beef broth, stirring well to combine. Simmer over medium heat until the sauce thickens, about 4-5 minutes.
05 - Reduce heat to low. Stir in sour cream and return beef strips to the skillet. Cook gently until warmed through. Season with salt and pepper.
06 - Spoon the stroganoff over cooked egg noodles and serve immediately.

# Additional Tips::

01 -
  • Tender slices of beef paired with hearty mushrooms for a deeply satisfying meal
  • Rich creamy sauce that comes together in just one pan
  • Ready in under an hour making it perfect for busy weeknights
  • Uses ingredients that are easy to find at any grocery store
  • So easy to customize whether you are watching dairy or adding extra veggies
02 -
  • Packed with protein and iron thanks to quality beef
  • Mushrooms add natural umami and boost both taste and nutrition
  • Leftovers reheat beautifully for meal prepping
03 -
  • Always brown the beef in batches so it does not steam and so you get a proper crust on each slice
  • Do not rush caramelizing the onions and mushrooms since their flavor base is what sets stroganoff apart
  • Swirling in a splash of white wine after cooking the mushrooms but before the flour step adds a layer of brightness I learned this from a chef friend and never skip it anymore

Return