Description
This classic Old Fashioned Beef Stroganoff recipe features tender strips of beef sirloin cooked in a creamy mushroom and onion sauce, served over hearty egg noodles. Perfectly balanced with sour cream and Dijon mustard, this comforting dish is a timeless favorite for family dinners or special occasions.
Ingredients
Scale
Beef and Coating
- 2 pounds beef sirloin steak, sliced into thin strips
- ¼ cup all-purpose flour
Vegetables and Aromatics
- 1 medium white onion, sliced
- 8 ounces mushrooms, sliced
Sauces and Liquids
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon Dijon mustard
Others
- 1 tablespoon olive oil
- ¼ cup salted butter
- 1 pound egg noodles
- Salt and pepper, to taste
Instructions
- Cook egg noodles: Cook egg noodles according to package instructions until al dente. Drain well and set aside, keeping warm.
- Coat the beef: Toss the sliced beef sirloin strips with all-purpose flour until evenly coated to help thicken the sauce later.
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the floured beef strips in batches and cook until browned on all sides but not fully cooked through. Remove the beef from the skillet and set aside.
- Sauté onions and mushrooms: Melt the salted butter in the same skillet. Add the sliced onions and mushrooms, sautéing for about 5 to 7 minutes until they are softened and golden brown.
- Deglaze the pan and simmer: Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
- Simmer beef in sauce: Return the browned beef strips to the skillet. Reduce the heat to low and let it simmer uncovered for 10 to 15 minutes, allowing the sauce to thicken and the beef to finish cooking.
- Finish the sauce: Stir in the sour cream and Dijon mustard until smooth and fully incorporated. Season with salt and pepper to taste. Cook on low heat for an additional 3 to 5 minutes until the sauce is heated through.
- Serve: Spoon the beef stroganoff over the cooked egg noodles. Optionally garnish with fresh parsley before serving for added color and freshness.
Notes
- For best results, use sirloin or another tender cut of beef that cooks quickly.
- Do not boil the sauce after adding sour cream to prevent curdling.
- Egg noodles are traditional, but you can substitute with other pasta or rice if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish gluten-free, use gluten-free flour and pasta alternatives.
