Creamy Beef Stroganoff with Egg Noodles and Mushrooms
This classic comfort dish features tender strips of beef sirloin and earthy cremini mushrooms smothered in a rich, velvety sour cream gravy served over buttery egg noodles.
Ingredients
Ingredients
- 1 lb beef sirloin steak thinly sliced against the grain
- 8 oz cremini mushrooms sliced
- 12 oz wide egg noodles uncooked
- 1 cup beef broth low sodium
- 1 cup sour cream full fat recommended
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 3 tbsp unsalted butter divided
- 2 tbsp all-purpose flour for thickening
- 1 tbsp Worcestershire sauce gives umami depth
- 1 tsp Dijon mustard adds tanginess
- 2 tbsp fresh parsley chopped for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much. Substitution: You can use Greek yogurt instead of sour cream for a lighter version, though the sauce will be slightly more tangy.