Description
A quick and comforting version of the classic Beef Stroganoff, featuring tender beef strips, a rich mushroom and sour cream sauce, all served over egg noodles—ready in just 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound beef sirloin or flank steak, thinly sliced into strips
- Salt and pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- 8 ounces egg noodles, cooked according to package instructions
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season beef with salt and pepper. Add to skillet and cook until browned on all sides, about 4–5 minutes. Remove and set aside.
- In the same skillet, sauté onion and garlic for 2 minutes. Add mushrooms and cook until tender, about 5 minutes.
- Sprinkle in flour and stir well, cooking for 1 minute.
- Add beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and simmer for 5 minutes until thickened.
- Reduce heat to low. Stir in sour cream and return beef to skillet. Simmer gently for 2–3 minutes until heated through.
- Serve over cooked egg noodles and garnish with chopped parsley if desired.
Notes
- For a faster version, use ground beef instead of steak.
- Greek yogurt can be used in place of sour cream for a tangy twist.
- Baby bella mushrooms add a richer flavor than white mushrooms.
- To make gluten-free, substitute gluten-free flour and pasta.
- Add a splash of white wine when cooking mushrooms for added depth.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
