Creamy Beef Stroganoff
Indulge in the ultimate comfort food with this Creamy Beef Stroganoff recipe that promises hearty, rich flavor in every bite. Tender strips of sirloin steak are seared to perfection and combined with sautéed mushrooms, onions, and garlic, all smothered in a velvety sour cream sauce infused with beef broth and Worcestershire sauce. Served over a bed of buttery egg noodles and topped with a sprinkle of fresh parsley, this cozy dish is an easy weeknight dinner that's ready in just 40 minutes. Perfectly balanced with savory, creamy, and tangy notes, this classic one-pan meal is a crowd-pleaser you’ll want to make again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz egg noodles
- 2 tbsp olive oil
- 2 tbsp butter
- 1 lb sirloin steak (thinly sliced)
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 8 oz mushrooms (sliced)
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 cup sour cream
- 2 tbsp fresh parsley (chopped for garnish)
Instructions
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Season the sliced steak with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Add the steak to the skillet and cook for 2-3 minutes per side, just until browned. Remove the steak from the skillet and set aside.
Lower the heat to medium, then add the remaining tablespoon of olive oil and butter to the skillet.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until softened and browned.
Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the beef broth while stirring to prevent lumps. Add the Worcestershire sauce and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Bring the mixture to a gentle simmer.
Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens slightly.
Turn the heat to low and stir in the sour cream. Mix until the sauce is smooth and creamy. Do not let the sauce boil to avoid curdling.
Return the cooked steak and any accumulated juices to the skillet. Stir to coat the steak in the sauce and let it warm through for 2-3 minutes.
Serve the beef stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 4986 mg | 217% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 27.9 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 479 mg | 37% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3240 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
