Description
Tender strips of beef, browned mushrooms, and onions are folded into a rich, creamy sauce with Dijon, Worcestershire, and sour cream, then served over buttery egg noodles for a cozy, classic dinner.
Ingredients
Scale
- 1 1/2 pounds beef sirloin, thinly sliced
- 12 ounces wide egg noodles
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2/3 cup sour cream
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, plus more to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil for the egg noodles. Set a large skillet over medium-high heat.
- Season the sliced beef with 1/2 teaspoon of the kosher salt and the black pepper. In a bowl, whisk together the beef broth, Dijon mustard, Worcestershire sauce, and flour until smooth.
- Add the olive oil to the hot skillet. Sear the beef in batches for 1 to 2 minutes per batch, just until browned, then transfer to a plate.
- Reduce the heat to medium. Add the butter, mushrooms, and onion to the skillet and cook for 6 to 8 minutes until softened and golden. Stir in the garlic and cook for 30 seconds.
- Pour the broth mixture into the skillet and stir, scraping up any browned bits. Simmer for 3 to 4 minutes until slightly thickened.
- Cook the egg noodles according to package directions, then drain.
- Return the beef and any juices to the skillet. Simmer gently for 2 to 3 minutes until warmed through.
- Lower the heat and stir in the sour cream until the sauce is smooth and creamy. Taste and add the remaining 1/2 teaspoon kosher salt if needed.
- Serve the beef and sauce over the warm egg noodles and garnish with fresh parsley.
Notes
- Slice the beef against the grain for the most tender texture.
- Do not boil the sauce after adding the sour cream, or it may separate.
- Brown the mushrooms well for deeper flavor.
- Add a splash of broth when reheating leftovers if the sauce thickens too much.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 690
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 31 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 145 mg
Keywords: beef stroganoff, creamy beef noodles, mushroom beef skillet, comfort food dinner, sour cream beef pasta