Velvety Beef Stroganoff
Indulge in the rich, comforting flavors of Velvety Beef Stroganoff, a timeless classic elevated by a silky-smooth sour cream sauce and tender seared beef sirloin. This hearty dish features sautéed cremini mushrooms, caramelized onions, and a splash of Worcestershire sauce for a depth of flavor that’s truly irresistible. Nestled atop a bed of wide egg noodles, this stroganoff comes together in just 40 minutes, making it a perfect recipe for weeknight dinners or cozy gatherings. Garnish with fresh parsley for an added touch of brightness, and enjoy a meal that blends elegance with pure comfort. Perfect for fans of classic beef recipes, creamy sauces, and quick one-skillet meals!
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Recipe Information
Ingredients
- 1 lb beef sirloin
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 cup sour cream
- 12 oz wide egg noodles
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Slice the beef sirloin into thin strips, about 2 inches long. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss with 2 tablespoons of all-purpose flour until evenly coated.
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter until melted. Add half of the beef strips and sear for about 2 minutes per side, or until browned. Remove and repeat with the remaining beef, adding the second tablespoon of olive oil and butter. Set the seared beef aside.
In the same skillet, reduce heat to medium and add the diced onion. Cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds, or until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until they release their moisture and start to brown.
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Simmer for 5 minutes to let the flavors meld.
Lower the heat to medium-low and stir in the sour cream. Whisk gently until it blends into the sauce. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
Return the seared beef and its juices to the skillet. Simmer for 3-4 minutes to warm through and fully coat the beef in the sauce.
Meanwhile, cook the egg noodles according to package instructions. Drain and divide among plates or bowls.
Spoon the beef stroganoff over the noodles and garnish with freshly chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 876 mg | 19% | |
*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.
