This Classic Beef Stroganoff with Egg Noodles is so delicious. Tender chunks of beef and mushrooms, coated in a luscious creamy sauce, and served over a bed of egg noodles looks like a fancy complicated meal. It’s actually quite the opposite. This recipe can be on the table in 30 minutes, so it’s perfect for a week night meal.
Beef Stroganoff is a childhood meal that was one of our favorite dinners. (Truth be told, we used a McCormick package mix.
There’s nothing wrong with packaged mixes, but nowadays I like a challenge of making my sauces from scratch. A vacuum sealed bag of sirloin steak tips discovered way in the back of the freezer was destined to become Beef Stroganoff, from scratch. (Sirloin Steak tips are also known as “Flap Meat”, “knuckle” or “round tip”.) I use this cut of meat more often than not– especially for my Steakhouse Steak Tips. The meat is tender, and much less expensive than Filet Mignon.
Beef Stroganoff is such a comforting and delicious meal– and this recipe is super easy to make. I’m not kidding! Dinner was ready in 30 minutes.
Cut the meat into strips, pat them dry (to get a perfect sear) and heat a cast iron skillet with olive oil. It takes a minute or two, for the meat to brown. Flip them over. In the meantime, set a pot of water to boiling for the egg noodles.
When the meat is no longer red, remove them to a bowl and set aside. Leave that brown stuff (fond) in the pan and add unsalted butter.
Cook chopped onion and mushrooms (I prefer Cremini mushrooms for their earthy flavor)and then a little garlic and then flour. Cook the ingredients for a few minutes.
Add beef broth, Worcestershire sauce and just a little bit of Dijon (be careful, so it doesn’t overpower the sauce). Last, but not least, whisk in some heavy cream and turn off the heat. The final ingredient is to temper some of the sauce into some sour cream. (Tempering prevents the sour cream from curdling.) Return the sour cream and sauce into the skillet and give it a good stir. Dinner is ready in 30 minutes!
Fresh dill could be a perfect garnish for the Stroganoff. However, my garden chives are thriving, so that’s what I added. Otherwise, you can even add parsley for a pop of color.
If you want to go the extra step,brown buttered noodles would add even more flavor. But, I was hungry and I dished up the noodles and Stroganoff with great relish.
TASTING NOTES: Oh, yummy! The beef was really tender. Sour cream… c’mon! I love the tang that sour cream gives any kind of sauce. Heavy Cream– win! There’s just a hint of Dijon mustard, that gives the sauce one more dimension of flavor. My husbands says he’s not a fan of mushrooms, but he went back for seconds. Since it’s just the two of us, we had two more servings for the following day. Reheated, the meal tasted just as food. I’m going to teach my brother how to make this recipe, because it’s perfect for beginner cooks. Pinky promise. This is a recipe I’ll keep in my back pocket, when I get that childhood craving for Beef Stroganoff.
Quick and Perfect Classic Beef Stroganoff
Ingredients
- 1 pound top sirloin steak tips (see notes) sliced into thin strips
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 medium onion finely chopped
- 1/2 pound brown mushrooms thickly sliced
- 1 clove garlic minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish:
- 2 Tbsp fresh parsley, or chives finely chopped (optional)
- 1 Tbsp fresh dill instead of the parsley, optional
Instructions
- Heat a large deep skillet over medium-high heat. Add the oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. If necessary, sear in two batches so that you don't overcrowd the beef. Remove beef to a plate and cover to keep warm.
- Add the butter, chopped onion and sliced mushrooms. Saute 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
- Add 1 minced garlic clove and saute 1 minute until fragrant. Add 1 Tbsp flour and saute another minute stirring constantly.
- Pour in 1 cup beef broth, scraping any bits from the bottom of the pan.Add the whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
- Stir a few Tablespoons of the sauce into the sour cream to temper it so that the sour cream doesn’t curdle. Add it to the pan while stirring constantly.
- Stir in the Worcestershire, and Dijon mustard. Taste and season with salt and pepper. Season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.
- Serve over cooked egg noodles– buttered, if desired.
Notes
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