Easy Beef Stroganoff
Indulge in the ultimate comfort food with this Easy Beef Stroganoff recipe, a quick and hearty dinner perfect for busy weeknights. Tender slices of seared beef sirloin are simmered in a rich, velvety sauce made with sautéed onions, garlic, and cremini mushrooms, all brought together by a creamy sour cream and beef broth base. Serve this satisfying dish over a bed of perfectly cooked egg noodles for a meal that’s as cozy as it is flavorful. With just 15 minutes of prep time and simple ingredients like Worcestershire sauce and fresh parsley for a touch of brightness, this one-pan classic is both elegant and effortless. Perfect for a family meal or casual entertaining, this recipe is sure to become a staple in your dinner rotation.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 2 tbsp olive oil
- 1 lb beef sirloin steak
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp unsalted butter
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 0.5 cup sour cream
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. While it heats, season the beef sirloin steak with salt and pepper on both sides.
Add the beef to the skillet and sear for 2-3 minutes per side until browned. Remove the beef from the skillet and set aside to rest. Once cool, slice it into thin strips, cutting against the grain.
Using the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Stir in the diced onion and cook until soft and translucent, about 3-4 minutes.
Add the minced garlic and cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and become tender, about 5 minutes.
Sprinkle the flour over the onion and mushroom mixture, stirring constantly for 1 minute to make a roux. Gradually whisk in the beef broth, ensuring there are no lumps.
Add the Worcestershire sauce and bring the mixture to a gentle simmer, allowing it to thicken, about 3-5 minutes.
Stir in the sour cream until the sauce becomes smooth and creamy. Return the sliced beef to the skillet, stirring gently to coat it in the sauce. Cook for 2-3 minutes until the beef is heated through.
Serve the stroganoff over the cooked egg noodles. Garnish with fresh parsley, if desired. Enjoy your comforting beef stroganoff!
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 19.4 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 374 mg | 29% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2875 mg | 61% | |
*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.
