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Easy Creamy Beef Stroganoff Recipe with Tender Steak and Mushrooms

Easy Creamy Beef Stroganoff

Thinly sliced beef, browned mushrooms, and a savory sour cream sauce come together over buttery egg noodles for a classic comfort-food dinner. This from-scratch recipe serves four and takes about 40–45 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Beef and Noodles
  • 1 pound Boneless beef sirloin, tenderloin, or rib-eye, thinly sliced into strips
  • 12 ounces Wide egg noodles
  • 2 tablespoons Vegetable oil, divided
  • 2 tablespoons Unsalted butter
Vegetables and Aromatics
  • 8 ounces Cremini or white mushrooms, sliced
  • 1 small Small yellow onion, finely chopped
  • 2 cloves Garlic cloves, minced
Sauce
  • 2 tablespoons All-purpose flour
  • 1 1/2 cups Beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt, plus more for seasoning
  • 1/4 teaspoon Freshly ground black pepper, plus more for seasoning
Finishing
  • 1/2 cup Full-fat sour cream
  • 2 tablespoons Fresh parsley, chopped, optional

Method
 

Step-by-Step
  1. Bring a large pot of salted water to a boil and cook the wide egg noodles according to the package directions, usually 7–9 minutes. Drain and set aside.
  2. Pat the beef dry and season lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
  3. Sear the beef in a single layer, working in batches if needed, for about 1–2 minutes per side. Transfer the browned beef to a plate while it is still slightly undercooked inside.
  4. Reduce the skillet heat to medium, then add the remaining oil and butter. Cook the mushrooms and onion for 5–7 minutes, until the mushrooms release their moisture and begin to brown.
  5. Add the minced garlic and cook for about 30 seconds. Sprinkle in the flour and stir for 1 minute to cook away the raw flour taste.
  6. Gradually whisk in the beef broth, then stir in the Worcestershire sauce and Dijon mustard. Simmer for 3–5 minutes, until the sauce thickens slightly.
  7. Reduce the heat to low and return the beef and any accumulated juices to the skillet. Simmer gently for 2–3 minutes, just until the beef is cooked through.
  8. Remove the skillet from the heat. Stir a few spoonfuls of hot sauce into the sour cream, then stir that warmed mixture into the skillet to help prevent curdling.
  9. Taste and adjust the salt and pepper. Serve the creamy beef stroganoff over the cooked egg noodles and garnish with chopped parsley if desired.

Notes

Slice the beef thinly across the grain and sear it quickly without overcrowding the skillet. Add sour cream off the heat or over very low heat; boiling can cause it to separate. Refrigerate leftovers in a covered container and reheat gently.