Description
This Old Fashioned Beef Stroganoff recipe features tender strips of beef sirloin cooked in a rich and creamy sauce with mushrooms and onions, served over perfectly cooked egg noodles. It’s a classic comfort food dish that’s easy to prepare in under an hour, making it perfect for a hearty weeknight dinner.
Ingredients
Scale
Beef and Coating
- 1 tablespoon olive oil
- 2 pounds beef sirloin steak, sliced into thin strips
- ¼ cup all-purpose flour
Pasta
- 1 pound egg noodles
Vegetables and Sauce
- 1 medium white onion, sliced
- 8 ounces mushrooms, sliced
- ¼ cup salted butter
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
Final Ingredients
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook Egg Noodles: Cook the egg noodles according to the package instructions. Once cooked, drain thoroughly and set aside to be served with the stroganoff.
- Coat Beef: Toss the thinly sliced beef strips in all-purpose flour until they are evenly coated. This helps to thicken the sauce later and ensures a nice sear on the meat.
- Brown Beef: Heat olive oil in a large skillet over medium-high heat. Add the coated beef strips and cook until they are browned on all sides. Once browned, remove the beef from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, melt the salted butter. Add the sliced onions and mushrooms, sautéing them for about 5 to 7 minutes until they soften and become golden brown, enhancing their flavor.
- Deglaze and Simmer: Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to release any browned bits stuck to the pan. Bring this mixture to a simmer which will form the base of your sauce.
- Add Beef Back and Thicken: Return the browned beef to the skillet with the sauce. Reduce the heat to low and let it simmer uncovered for 10 to 15 minutes, allowing the sauce to reduce and thicken.
- Finish Sauce: Stir in the sour cream and Dijon mustard carefully until the sauce is smooth and well combined. Season with salt and pepper to taste. Continue cooking on low heat for another 3 to 5 minutes, ensuring the sauce is heated through without boiling to prevent sour cream from curdling.
- Serve: Serve the beef stroganoff hot over the cooked egg noodles. Optionally, garnish with fresh parsley for a pop of color and freshness.
Notes
- For best flavor, choose good quality beef sirloin steak and slice it thinly against the grain.
- If you have gluten intolerance, substitute all-purpose flour with gluten-free flour or cornstarch for coating the beef.
- You can substitute sour cream with Greek yogurt for a tangier and lighter alternative.
- Be careful not to boil the sauce after adding sour cream to avoid curdling.
- Fresh parsley garnish adds color and a mild herbal note but can be omitted.
