Creamy Beef and Mushroom Stroganoff is a classic comfort dish made with tender slices of beef and earthy mushrooms in a rich, savory cream sauce. Traditionally served over egg noodles, this hearty meal is warm, satisfying, and perfect for family dinners.
Total Time:35 minutes
Yield:4–5 servings
Ingredients
1 lb beef sirloin or beef stew meat, thinly sliced
8 oz egg noodles
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1½ cups beef broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon fresh parsley, chopped
Instructions
Cook egg noodles according to package instructions until tender. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Add sliced beef and cook until browned on all sides. Remove from skillet and set aside.
In the same skillet, add chopped onion and cook until softened.
Add sliced mushrooms and cook until they release moisture and begin to brown.
Stir in minced garlic and cook for about 30 seconds until fragrant.
Sprinkle flour over the mixture and stir well to coat.
Gradually pour in beef broth while stirring to form a smooth sauce.
Add Worcestershire sauce, paprika, salt, and black pepper and let the sauce simmer until slightly thickened.
Return the cooked beef to the skillet and stir to combine.
Reduce heat and stir in sour cream and heavy cream until smooth and creamy.
Serve over egg noodles and garnish with chopped parsley.
Notes
Add sour cream at a lower heat to prevent curdling.
Ground beef can be used instead of sliced beef for a quicker variation.
If the sauce becomes too thick, stir in a splash of beef broth while reheating.
