Rich, creamy beef stroganoff with tender strips of beef in a luxurious mushroom and sour cream sauce. This timeless comfort food delivers restaurant-quality results at home.
Recipe Details
Ingredients
- 680g beef sirloin, cut into thin strips
- 340g wide egg noodles
- 225g cremini mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves fresh garlic, minced
- 45g unsalted butter
- 30g all-purpose flour
- 480ml low-sodium beef broth
- 240ml full-fat sour cream
- 15ml Dijon mustard
- 10ml Worcestershire sauce
- 1 tsp sweet paprika
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 30ml vegetable oil
- 30g fresh parsley, chopped
Instructions
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Bring a large pot of salted water to boil. Cook 340g wide egg noodles according to package directions until al dente. Drain and set aside.
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Season 680g beef sirloin strips with 1 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1 tsp sweet paprika. Heat 30ml vegetable oil in a large skillet over medium-high heat.
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Brown the beef strips in batches, about 2-3 minutes per side. Don't overcrowd the pan. Transfer to a plate and set aside.
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In the same skillet, melt 45g unsalted butter over medium heat. Add 1 medium yellow onion and cook for 3-4 minutes until softened.
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Add 225g cremini mushrooms and 3 cloves fresh garlic, cooking for another 4-5 minutes until mushrooms release their moisture and begin to brown.
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Sprinkle 30g all-purpose flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
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Gradually whisk in 480ml low-sodium beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
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Stir in 15ml Dijon mustard and 10ml Worcestershire sauce. Return the beef to the skillet and simmer for 5-7 minutes until the sauce thickens slightly.
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Remove from heat and slowly stir in 240ml full-fat sour cream. Taste and adjust seasoning with additional 1 tsp sea salt and 1/2 tsp freshly ground black pepper if needed.
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Serve immediately over the cooked 340g wide egg noodles, garnished with 30g fresh parsley.
Tips
Beef Selection: Sirloin works wonderfully, but you can also use tenderloin for extra tenderness or even thinly sliced ribeye for more marbling.
Sour Cream Success: Always remove the pan from heat before adding sour cream to prevent curdling. If it does curdle, whisk in a tablespoon of hot broth to smooth it out.
Make-Ahead: The beef and mushroom base can be prepared a day ahead. Reheat gently and add the sour cream just before serving.
Wine Pairing: Add 60ml (1/4 cup) of dry white wine with the broth for extra depth of flavor.
Storage: Leftovers keep for 3 days refrigerated. Reheat gently over low heat, adding a splash of broth if needed to loosen the sauce.