My Very Best Beef Stroganoff

Rich, creamy, and irresistibly comforting, My Very Best Beef Stroganoff is the ultimate classic dish elevated with tender slices of seared beef sirloin, sautéed mushrooms, and a velvety sauce infused with Dijon mustard, Worcestershire sauce, and a hint of paprika for depth. Perfectly paired with buttery egg noodles, this hearty recipe is complete in just 50 minutes, making it an ideal weeknight dinner or a cozy weekend treat. Every bite bursts with savory goodness, while the optional fresh parsley garnish adds a touch of brightness. Whether you're impressing guests or indulging your family, this one-pot wonder is a surefire hit. Let's bring comfort food to the next level!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound beef sirloin, thinly sliced
• 8 ounces cremini or white mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• 1 teaspoon Dijon mustard
• 0.5 teaspoons paprika
• 0 to taste salt
• 0 to taste ground black pepper
• 12 ounces egg noodles
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 2 tablespoons vegetable oil

Directions

Step 1

Prepare the beef by slicing it thinly against the grain. Lightly season with salt and pepper.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef in batches, cooking briefly on each side until browned but not fully cooked through. Remove the beef from the skillet and set aside.

Step 3

In the same skillet, add 1 tablespoon of vegetable oil and 1 tablespoon of butter. Sauté the onion until softened, about 3 minutes. Add the garlic and cook for an additional minute.

Step 4

Add the mushrooms to the skillet and cook until they release their liquid and are slightly golden, about 5 minutes. Remove the mushroom-onion mixture from the skillet and set aside with the beef.

Step 5

Reduce the heat to medium and melt 2 tablespoons of butter in the skillet. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux.

Step 6

Gradually pour in the beef broth, whisking to combine. Bring to a simmer and cook until the sauce begins to thicken, about 3-4 minutes.

Step 7

Stir in the Worcestershire sauce, Dijon mustard, and paprika. Let the sauce simmer for another 2 minutes, then reduce the heat to low.

Step 8

Add the sour cream and stir until incorporated into the sauce. Avoid boiling to prevent curdling.

Step 9

Return the beef and mushroom-onion mixture to the skillet, stirring to coat in the sauce. Simmer gently for 5-7 minutes until the beef is cooked through and tender.

Step 10

While the stroganoff simmers, cook the egg noodles according to package instructions. Drain and toss with a little butter if desired.

Step 11

Taste the stroganoff sauce and adjust seasonings with additional salt and pepper as needed.

Step 12

Serve the beef stroganoff over a bed of egg noodles, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	1972.6 grams (1972.6g)

Amount per serving	% Daily Value*
Calories	2822

Total Fat 186.50g	239%
Saturated Fat 84.60g	423%
Polyunsaturated Fat 16.80g
Cholesterol 624mg	208%
Sodium 4946mg	215%
Total Carbohydrate 139.00g	51%
Dietary Fiber 10.20g	36%
Total Sugars 27.80g
Protein 157.90g	316%

Vitamin D 23IU	115%
Calcium 526mg	40%
Iron 22mg	123%
Potassium 3083mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 22.0%

Carbs: 19.4%