Quick Easy Beef Stroganoff
Dive into the comforting flavors of this Quick Easy Beef Stroganoff—an irresistible weeknight dinner that's both hearty and hassle-free! Tender slices of beef sirloin are seared to perfection and combined with a velvety, tangy sauce made from sour cream, Dijon mustard, and savory beef broth. Cremini mushrooms add a satisfying, earthy depth, while caramelized onions and garlic infuse every bite with rich, aromatic goodness. Served over a bed of al dente egg noodles and ready in just 30 minutes, this recipe is perfect for busy nights when you crave something warm, indulgent, and homemade. Garnish with fresh parsley for an elegant finishing touch!
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Recipe Information
Ingredients
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 pound beef sirloin, thinly sliced
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and set aside.
While the noodles cook, heat the olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat.
Add the thinly sliced beef sirloin to the skillet in a single layer and season with salt and pepper. Cook for 2-3 minutes or until browned. Remove the beef from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced cremini mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until the mushrooms have released their liquid and are lightly browned.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until the sauce thickens.
Reduce the heat to low and stir in the sour cream and Dijon mustard until the sauce is smooth and creamy. Return the cooked beef to the skillet and stir to combine. Let it warm through for 1-2 minutes.
Serve the beef stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 3278 mg | 143% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.9 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 181 mg | 14% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2898 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.
