Pasta
Beef & Mushroom Stroganoff
Quick-seared beef strips and browned mushrooms meet a tangy sour-cream pan sauce over egg noodles, with the beef returned only at the end to keep it tender.
Inspired by Home-style beef stroganoff
Prep
20 min
Cook
25 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 1 pound sirloin steak, sliced across the grain into thin strips
- • 8 ounces dry egg noodles
- • 1 tablespoon neutral oil
- • 1 tablespoon butter
- • 12 ounces cremini mushrooms, sliced
- • 1 onion, thinly sliced
- • 2 garlic cloves, minced
- • 1 tablespoon all-purpose flour
- • 1 cup low-sodium beef broth
- • 1 teaspoon Dijon mustard
- • 1/2 cup sour cream
- • 1/2 teaspoon kosher salt, divided
- • 1/4 teaspoon black pepper
- • 2 tablespoons chopped parsley
View ingredient-by-ingredient match
- 1 pound sirloin steak, sliced across the grain into thin stripsMissing
- 8 ounces dry egg noodlesMissing
- 1 tablespoon neutral oilMissing
- 1 tablespoon butterMissing
- 12 ounces cremini mushrooms, slicedMissing
- 1 onion, thinly slicedMissing
- 2 garlic cloves, mincedMissing
- 1 tablespoon all-purpose flourMissing
- 1 cup low-sodium beef brothMissing
- 1 teaspoon Dijon mustardMissing
- 1/2 cup sour creamMissing
- 1/2 teaspoon kosher salt, dividedMissing
- 1/4 teaspoon black pepperMissing
- 2 tablespoons chopped parsleyMissing
Cook smarter
- Read the full method once before starting.
- Prep ingredients first for a smoother cook.
- Use the print button for a cleaner kitchen copy.
Guided cooking
Cook one clear step at a time
Your place is saved on this device.
Method
Recipe notes
Thin sirloin strips cook quickly, so keep their time in the hot skillet brief and build the sauce after removing them. Sour cream supplies the tang and should be stirred in off heat to reduce splitting. This differs from a cream-heavy Alfredo in both seasoning and pan technique.
Planning, storage, and serving
Storage and reheating
Refrigerate beef sauce and noodles promptly in separate covered containers and use within 3 days. Reheat gently to 165 F with a splash of broth; repeated hard boiling can split the sour-cream sauce.
Make-ahead tips
Slice mushrooms and onion and prepare measured broth and mustard a day ahead. Cook steak and finish the sour-cream sauce just before serving for the most tender beef texture.
What to serve with it
- - Steamed green beans
- - A crisp green salad
- - Roasted carrots
Equipment needed
- - Wide frying pan
- - Noodle pot and colander
- - Instant-read thermometer
Difficulty explained
The main skill is sequencing: sear the beef, brown the mushrooms, and finish the dairy sauce gently instead of simmering all parts together.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Plain Greek yogurt
Use an equal amount of full-fat plain Greek yogurt.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Crowding wet beef strips in the pan makes them steam rather than sear and can toughen them.
- Adding sour cream to a boiling sauce can produce a grainy split texture; temper it and finish off heat.
- Simmering the cooked steak throughout the mushroom stage overcooks a lean cut that is meant to cook quickly.
Nutrition Context
- The estimate includes beef, sour-cream sauce, and one quarter of the dry egg noodles; side vegetables are additional.
- Measured butter and oil contribute to the sauce's richness. Beef leanness, broth, and sour-cream labels affect the approximate per-serving values.
FAQ
Can I use stew beef?
Not with this quick method. Stew cuts need a long braise, while sirloin is cut thin and seared briefly.
Why temper the sour cream?
Mixing in a little warm sauce reduces the temperature shock and helps it blend smoothly when added off heat.
Can I use regular pasta?
Yes. Use the same dry weight and follow its package timing; egg noodles are the intended base here.
What if the sauce is too thick?
Stir in a spoonful of reserved noodle water or broth while the sauce is warm, keeping it below a boil.
Should I rinse the noodles?
No. Drain them well and serve promptly; rinsing removes starch that helps the sauce cling.
What sides pair best with this dish?
Good pairings include Steamed green beans; A crisp green salad; Roasted carrots. Choose one or two based on how substantial you want the meal to be.