Lickety Split Beef Stroganoff
Get dinner on the table in no time with this rich and savory Lickety Split Beef Stroganoff, a hearty classic made easy for busy weeknights. This quick-cooking recipe features tender slices of seared beef sirloin, sautéed mushrooms, and a creamy, tangy sour cream sauce infused with Dijon mustard and paprika, delivering a depth of flavor in just 30 minutes. Served over buttery egg noodles, this comforting dish is as satisfying as it is simple. Perfect for family meals or entertaining, garnish with fresh parsley for a pop of color and fresh flavor. With its combination of quick prep, bold taste, and comforting textures, this beef stroganoff is sure to become a go-to favorite for your dinner rotation.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb beef sirloin, thinly sliced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 0.75 cup sour cream
- 1 tbsp Dijon mustard
- 0.5 tsp paprika
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Cook the egg noodles according to the package instructions. Drain, toss with 1 tablespoon of butter to prevent sticking, and set aside.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Season the beef sirloin slices with salt and black pepper. Add them to the skillet and cook for 3-4 minutes until browned. Remove the beef and set aside on a plate.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and sliced mushrooms, and cook for an additional 4-5 minutes until the mushrooms are tender.
Sprinkle the flour over the onion and mushroom mixture, stirring to coat evenly, and cook for 1 minute.
Gradually pour in the beef broth while whisking to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Mix until well combined and smooth.
Add the cooked beef back into the skillet, along with any accumulated juices. Simmer for 5 minutes to heat through and allow the flavors to meld together.
Serve the beef stroganoff over the cooked egg noodles and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3743 mg | 163% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 22.0 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 421 mg | 32% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2916 mg | 62% | |
*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.
