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Creamy Beef Stroganoff with Mushrooms and Egg Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 28 reviews

This classic Beef Stroganoff recipe features tender sliced steak cooked to perfection in a creamy mushroom and onion sauce, enriched with sour cream and beef broth. Served over egg noodles or mashed potatoes, it’s a comforting and hearty dish ideal for a quick yet satisfying dinner.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Meat

  • 1 ½ pounds sliced steak

Vegetables

  • 8 ounces baby bella mushrooms, sliced
  • 1 small yellow onion, sliced thin
  • 3 cloves garlic, pressed or minced

Dairy

  • 2 tablespoons salted butter
  • ½ cup sour cream

Liquids

  • ¼ cup beef broth (for loosening sour cream)
  • 2 cups plus ¼ cup low sodium beef broth (divided)
  • 1 tablespoon beef base
  • 1 tablespoon neutral cooking oil

Other

  • 2 tablespoons all purpose flour
  • Salt and pepper, to taste
  • Cooked egg noodles or mashed potatoes for serving
  • Fresh minced parsley for serving (optional)

Instructions

  1. Prepare Ingredients: Whisk the sour cream with ¼ cup of beef broth in a measuring cup to loosen the sour cream for easier incorporation later. Set aside all prepped ingredients as the cooking process moves quickly.
  2. Cook the Beef: Heat a large cast iron or stainless steel skillet over medium-high heat until hot and add oil. Add sliced steak in batches without crowding the pan. Let it sear undisturbed for about 30 seconds to develop a brown crust, then flip and sear the other side for another 30 seconds. Remove the steak to a plate; it will not be fully cooked yet.
  3. Sauté Mushrooms and Onions: Add butter to the same pan, then add sliced mushrooms and onions. Sauté until they turn a deep golden brown, about 5-8 minutes. Add the garlic and cook for an additional 30 seconds, stirring to combine.
  4. Create Sauce Base: Lower the heat to medium-low, sprinkle in the flour and whisk, cooking for 1-2 minutes to remove the raw flour taste. Gradually add ¼ cup beef broth to deglaze the pan, scraping up browned bits from the bottom. Let the broth reduce slightly. Quickly add the beef base and remaining 2 cups beef broth while whisking to create a smooth sauce.
  5. Simmer and Finish Sauce: Bring the mixture to a boil and then reduce to a simmer. Whisk in the loosened sour cream mixture until fully combined. Return the beef to the skillet and cook for 1 minute to warm it through and finish cooking.
  6. Season and Serve: Taste the sauce and adjust seasoning with salt and pepper as needed. Serve immediately over cooked egg noodles or mashed potatoes. Garnish with fresh minced parsley if desired.

Notes

  • Do not overcook the beef during the initial searing; it should be just browned and not fully cooked.
  • Loosening the sour cream with beef broth prevents curdling when adding it to the hot sauce.
  • Use low sodium beef broth to have better control over the salt level of the dish.
  • Fresh parsley adds a bright fresh flavor as a garnish but is optional.
  • Serving over egg noodles is traditional, but mashed potatoes are a delicious alternative.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Russian-American

Find it online: https://ellarecipe.com/creamy-beef-stroganoff-with-mushrooms-and-egg-noodles-recipe/