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Beef stroganoff with tender beef and mushrooms over egg noodles

Classic Beef Stroganoff

Tender strips of beef, browned mushrooms, and onions in a creamy sour-cream sauce, served over egg noodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: Russian
Calories: 750
Ingredients Method

Ingredients
  

  • 1 1/2 pounds beef sirloin thinly sliced across the grain
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons neutral oil divided
  • 1 medium yellow onion thinly sliced
  • 8 ounces cremini mushrooms sliced
  • 2 garlic cloves minced
  • 1 1/2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 cup sour cream room temperature
  • 12 ounces wide egg noodles
  • 2 tablespoons chopped parsley

Method
 

  1. Bring a large pot of salted water to a boil. Cook the egg noodles until tender according to the package directions. Drain and set aside.
  2. Pat the beef dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat. Brown the beef in a single layer in batches, about 1 minute per side; transfer to a plate. The beef will finish cooking in the sauce.
  3. Lower heat to medium and add the remaining oil. Cook the onion and mushrooms until softened and browned, 6 to 8 minutes. Stir in the garlic for 30 seconds, then sprinkle flour over the vegetables and cook for 1 minute.
  4. Gradually stir in the beef broth, scraping the skillet. Add Worcestershire and Dijon. Bring to a gentle simmer and cook until the sauce thickens, about 5 minutes.
  5. Return the beef and any juices to the skillet and simmer just until cooked through, about 2 to 3 minutes. Remove from heat. Stir a few spoonfuls of hot sauce into the sour cream, then fold the mixture into the skillet. Do not boil after adding sour cream.
  6. Taste and adjust seasoning. Serve over egg noodles with parsley.