Description
A quick and comforting weeknight meal featuring tender beef strips, earthy mushrooms, and a rich, silky sour cream sauce served over egg noodles. Ready in under 45 minutes.
Ingredients
Scale
- 1.5 lbs Beef Sirloin or Flank Steak, trimmed and sliced into thin strips
- 8 oz Cremini or Baby Bella Mushrooms, sliced
- 1 large Yellow Onion, finely diced
- 3 cloves Garlic, minced
- 3 tablespoons Unsalted Butter, divided
- 2 tablespoons All-Purpose Flour
- 1 cup Beef Broth, low sodium
- 1/4 cup Dry White Wine (optional)
- 1 teaspoon Dijon Mustard
- 1/2 cup Sour Cream, room temperature
- 12 oz Egg Noodles, cooked according to package directions
- 2 tablespoons Fresh Parsley, chopped
- Salt and Black Pepper, to taste
Instructions
- Pat beef strips dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear half the beef in a single layer for 2-3 minutes until browned. Remove to a plate and repeat with the rest.
- In the same pan, add another tablespoon of butter. Sauté mushrooms for 5 minutes until they release water and brown.
- Add diced onion to the mushrooms and cook for 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the onion and mushroom mixture. Stir constantly for 1 minute to cook out the raw flour taste.
- Pour in white wine and scrape up browned bits. Let bubble for 1 minute, then add beef broth. Bring to a gentle simmer and cook for 3-5 minutes until sauce thickens slightly.
- Stir in Dijon mustard. Add seared beef back into the pan. Reduce heat to low and warm through for 2 minutes.
- In a small bowl, whisk 2 tablespoons of hot sauce into the sour cream to temper it. Stir the sour cream mixture back into the pan and heat gently for 1 minute. Do not boil.
- While the sauce simmers, boil egg noodles in salted water until al dente. Drain and toss with a little butter.
- Toss noodles with the sauce, garnish with fresh parsley, and serve immediately.
Notes
Do not boil the sauce after adding sour cream to prevent curdling. Always temper the sour cream by mixing it with a little hot sauce first. For gluten-free, use rice noodles or gluten-free flour. For dairy-free, substitute coconut cream for sour cream and olive oil for butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate with noodles
- Calories: 600
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
Keywords: beef stroganoff, mushrooms, creamy sauce, easy dinner, weeknight meal, comfort food, egg noodles, quick recipes