Simple Beef Stroganoff
Comfort food meets simplicity with this rich and creamy Simple Beef Stroganoff, a classic dish that comes together in just 35 minutes! Tender strips of seared beef sirloin are paired with caramelized onions, earthy mushrooms, and a luxuriously thick sauce made from sour cream, Dijon mustard, and beef broth. Perfectly seasoned and served over a bed of buttery egg noodles, this one-pan recipe is a weeknight favorite that doesn’t compromise on flavor. With minimal prep time and the added option of fresh parsley for an herbaceous garnish, this easy beef stroganoff is a hearty, satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound beef sirloin, sliced into thin strips
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 8 ounces white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 12 ounces egg noodles, cooked and drained
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Season the beef strips with salt and black pepper. Sear the beef in the skillet in batches to avoid overcrowding, cooking for about 2-3 minutes per side until browned. Remove the beef and set it aside.
Add the remaining olive oil and butter to the skillet. Sauté the onions until they become soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become tender.
Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1-2 minutes to remove the raw taste.
Slowly pour in the beef broth while stirring continuously to create a smooth sauce. Bring the mixture to a simmer and allow it to thicken for 3-4 minutes.
Reduce the heat to low, then stir in the sour cream and Dijon mustard. Mix until fully combined and smooth.
Return the seared beef slices to the skillet and let them heat through, simmering gently for 3-4 minutes. Do not boil to prevent the sour cream from curdling.
Serve the beef stroganoff over cooked egg noodles. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 4854 mg | 211% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 29.0 g | ||
| Protein | 144.5 g | 289% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 511 mg | 39% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2937 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.
