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Classic Beef Stroganoff

A close-up of tender beef stroganoff with sautéed mushrooms in a creamy sauce, served over egg noodles and garnished with parsley.
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A quick and creamy beef stroganoff with mushrooms and egg noodles, made in one pan for easy weeknight comfort.

Ingredients

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  • 1.5 lbs beef sirloin or tenderloin, thinly sliced
  • 1 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp all-purpose flour
  • 1.5 cups beef broth
  • 0.5 cup sour cream
  • 2 tbsp fresh parsley, chopped
  • 8 oz egg noodles, cooked

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add beef and cook until browned, about 2-3 minutes. Remove beef from skillet and set aside.
  2. Add mushrooms and onion to the skillet. Cook until softened, about 5 minutes. Add garlic, salt, and pepper, and cook for 1 minute more.
  3. Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute.
  4. Gradually whisk in beef broth until smooth. Bring to a simmer and cook until sauce thickens, about 5 minutes.
  5. Stir in sour cream and cooked beef. Heat through, but do not boil.
  6. Stir in fresh parsley. Serve immediately over cooked egg noodles.

Notes

  • For a silkier sauce, ensure the sour cream is at room temperature before stirring it in.
  • This recipe is a great option for meal planning and can be adapted for busy weeknights.

Nutrition

Find it online: https://kitchenslang.com/beef-stroganoff-one-pan-comfort/