This is the stroganoff most people think of—tender strips of beef, sautéed mushrooms, and onions in a rich, creamy sour cream sauce. It’s simple, stovetop-friendly, and timeless. Serve it over egg noodles for the ultimate comfort meal.
Creamy Beef Stroganoff
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Ingredients
1 lb sirloin steak, sliced thin against the grain
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
1 tablespoon flour
1 cup beef broth
1 tablespoon Worcestershire sauce
½ teaspoon Dijon mustard (optional)
½ cup sour cream
Cooked egg noodles, for serving
Fresh parsley, for garnish
Directions
- Season steak strips with salt and pepper.
- In a large skillet, heat oil over medium-high heat. Sear beef in batches until just browned. Remove and set aside.
- Reduce heat to medium. Add butter and sauté onions until softened, about 4 minutes. Add garlic and mushrooms; cook until browned.
- Sprinkle in flour, stir, and cook for 1 minute.
- Slowly stir in beef broth, Worcestershire, and Dijon (if using). Simmer 3–4 minutes until slightly thickened.
- Lower heat and stir in sour cream until smooth.
- Return beef to the skillet and heat through, about 1–2 minutes.
- Serve over egg noodles, topped with fresh parsley.
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