The Best Beef Stroganoff
Indulge in the rich, comforting flavors of the best beef stroganoff, a classic dinner favorite elevated with tender slices of seared beef sirloin simmered in a creamy, savory sauce. This recipe combines sautéed onions, garlic, and golden mushrooms with a luscious blend of beef broth, sour cream, Worcestershire sauce, and a hint of Dijon mustard for a perfectly balanced and velvety finish. Served over buttery egg noodles and garnished with fresh parsley, this hearty meal is ready in just 45 minutes, making it perfect for busy weeknights or a cozy weekend dinner. Easy to make, full of flavor, and utterly satisfying, it’s the ultimate beef stroganoff recipe you’ll want to return to again and again.
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Recipe Information
Ingredients
- 1 lb beef sirloin
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 8 oz button mushrooms
- 2 cups beef broth
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 0.75 cup sour cream
- 1 tsp paprika
- 12 oz egg noodles
- 1 to taste salt
- 1 to taste black pepper
- 2 tbsp fresh parsley
Instructions
Slice the beef sirloin into thin strips, about 1/4-inch thick, and season lightly with salt and black pepper.
In a large skillet over medium-high heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil. Sear the beef strips in batches to avoid overcrowding, cooking for about 1-2 minutes per side until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter and reduce heat to medium. Dice the onion and mince the garlic. Sauté the onion until softened, about 3-4 minutes, then add the minced garlic and cook for another 30 seconds until fragrant.
Thinly slice the mushrooms and add them to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the beef broth while stirring to prevent lumps, followed by the Worcestershire sauce, Dijon mustard, and paprika. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the sauce thickens slightly.
Lower the heat and stir in the sour cream until smooth. Return the seared beef strips to the skillet, along with any juices from the plate. Simmer gently for 5 minutes to heat the beef through and meld the flavors. Adjust seasoning with additional salt and pepper as needed.
In the meantime, cook the egg noodles according to package instructions in a large pot of salted boiling water. Drain and toss with a little butter if desired.
Serve the beef stroganoff over the cooked egg noodles, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 4848 mg | 211% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 23.5 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3269 mg | 70% | |
*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.
