Description
A cozy classic made easy — tender beef strips and earthy cremini mushrooms in a creamy, tangy sauce served over egg noodles, perfect for a comforting weeknight dinner.
Ingredients
Main Ingredients
- 1 lb beef sirloin or flank steak, thinly sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, diced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tsp Dijon mustard
- Salt & pepper to taste
- Cooked egg noodles, for serving
Instructions
- Brown the Beef: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced beef sirloin or flank steak and cook until browned on all sides. Remove the beef from the skillet and set aside.
- Sauté Vegetables: In the same pan, melt the butter. Add the diced onion and sliced cremini mushrooms, cooking until they are softened and lightly browned.
- Add Garlic and Flour: Stir in the minced garlic and sauté for about 1 minute until fragrant. Sprinkle the flour over the onion and mushrooms and cook briefly to eliminate the raw flour taste.
- Make the Sauce: Gradually whisk in the beef broth, stirring constantly to avoid lumps. Allow the mixture to simmer until the sauce has thickened.
- Combine Beef and Finish Sauce: Return the browned beef to the skillet. Stir in the sour cream and Dijon mustard, mixing gently to combine and heat through without boiling.
- Serve: Serve the beef stroganoff sauce over cooked egg noodles. Garnish with chopped parsley if desired.
Notes
- Substitute Greek yogurt for sour cream for a lighter, tangier sauce.
- Add a splash of white wine when sautéing the mushrooms and onions for additional depth of flavor.
- Use gluten-free flour to adapt the dish for gluten-free diets.
- Can be served with mashed potatoes or rice as alternatives to egg noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, One-Pan
- Method: Stovetop
- Cuisine: Russian-American
