Simple Steak Stroganoff
Transform your weeknight dinner game with this Simple Steak Stroganoff—a creamy, comforting classic that comes together in just 40 minutes! Featuring tender slices of seared steak, a rich mushroom-based sauce infused with garlic, onions, and a touch of Dijon mustard, this dish is the perfect balance of savory and satisfying. Served over a bed of buttery egg noodles, this recipe is ideal for those who crave hearty comfort food with minimal effort. With a finishing garnish of fresh parsley, it’s as visually appealing as it is delicious. Perfect for family dinners or an easy date-night meal, this quick and easy steak stroganoff will become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 2 tablespoons olive oil
- 1 pound steak (such as sirloin or flank), thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 pieces garlic cloves, minced
- 8 ounces mushrooms, thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 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 instructions until al dente. Drain, set aside, and keep warm.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak slices with salt and black pepper. Add the steak to the skillet and sear for 2-3 minutes per side until browned but not fully cooked through. Remove the steak from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and their liquid has mostly evaporated.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth while stirring to create a smooth sauce. Add the Dijon mustard and give it a good stir. Bring the sauce to a simmer and cook for 3-4 minutes, allowing it to thicken.
Lower the heat and stir in the sour cream until fully incorporated. Return the cooked steak slices to the skillet, along with any juices that may have collected. Simmer for 2-3 minutes until the steak is heated through and cooked to your desired doneness.
Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Serve the steak stroganoff over the cooked egg noodles and garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.8 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 790 mg | 17% | |
*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.
