Beef Stroganoff Mushroom Noodles (Print Version)

Beef with mushrooms in creamy sauce, served over egg noodles for a rich and hearty dinner.

# What You'll Need:

→ Main

01 - 1 pound beef sirloin, sliced into thin strips
02 - 8 ounces white mushrooms, cleaned and sliced
03 - 1 medium onion, finely diced
04 - 1 cup sour cream
05 - 2 cups beef broth
06 - 2 tablespoons all-purpose flour
07 - Egg noodles, prepared according to package instructions

# Steps to Follow:

01 - Heat a large skillet over medium-high heat. Add sliced beef sirloin and sear on all sides until well-browned. Transfer beef to a plate and set aside.
02 - In the same skillet, reduce heat to medium. Add sliced mushrooms and diced onion, sautéing until vegetables are softened and onions are translucent.
03 - Sprinkle flour evenly over the mushrooms and onions. Stir well to incorporate, cooking for 1 minute to eliminate any raw flour taste.
04 - Gradually pour in beef broth, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook until slightly thickened, about 5 minutes.
05 - Return the browned beef and any accumulated juices to the skillet. Reduce heat to low and fold in sour cream, mixing thoroughly until sauce is creamy and beef is heated through. Do not boil after adding sour cream.
06 - Arrange cooked egg noodles on serving plates and spoon the beef and mushroom sauce over top. Serve immediately.

# Additional Tips::

01 -
  • Uses everyday ingredients you likely have already
  • Ready in under an hour so perfect for weeknights
  • Rich and creamy without being heavy
  • Crowd-pleaser for adults and kids
02 -
  • Beef stroganoff is a good source of iron and protein
  • The dish reheats beautifully so it is great for meal prep
  • Sauce thickens as it stands so add a splash of broth if needed
03 -
  • Slice the beef against the grain for max tenderness
  • Do not rush the mushroom browning step it makes the sauce rich
  • Always add the sour cream last and off heat to keep it silky

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