# Beef Stroganoff

Tender strips of beef and earthy mushrooms in a rich, tangy sour cream sauce — weeknight comfort food that comes together in one pan in under 40 minutes.

_Dinner · Russian_

Prep: 15 min · Cook: 25 min · Total: 40 min · Yields: 4 servings

## Ingredients

- 1 ½ lb beef sirloin or ribeye (sliced into thin strips against the grain)
- 1 tsp kosher salt
- ½ tsp black pepper (freshly ground)
- 2 tbsp vegetable oil (divided)
- 2 tbsp unsalted butter
- 1 medium yellow onion (thinly sliced)
- 3 cloves garlic (minced)
- 10 oz cremini mushrooms (sliced)
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 1 ½ cups beef broth (low-sodium)
- 1 tsp Dijon mustard
- 1 cup sour cream (full-fat, at room temperature)
- 12 oz egg noodles (wide, cooked to package directions)
- 2 tbsp fresh parsley (chopped, for garnish)

## Instructions

1. Pat the 1.5 lb beef strips dry with paper towels, then season all over with 1 tsp kosher salt and 0.5 tsp black pepper.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat until just smoking. Add the beef in a single layer — work in two batches to avoid steaming — and sear for 1–2 minutes per side until browned. Transfer to a plate and set aside.
3. Reduce heat to medium-high. Add the remaining 1 tbsp vegetable oil and 2 tbsp unsalted butter to the same skillet.
4. Add the 1 medium yellow onion and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden.
5. Stir in the 3 cloves garlic and cook for 30 seconds until fragrant.
6. Add the 10 oz cremini mushrooms in an even layer. Cook undisturbed for 2 minutes, then stir and continue cooking for another 3–4 minutes until the mushrooms are browned and any released liquid has evaporated.
7. Push the vegetables to the side. Add the 1 tbsp tomato paste to the cleared space and cook for 1 minute, stirring, until it darkens slightly.
8. Sprinkle the 2 tbsp all-purpose flour over the vegetables and stir everything together, cooking for 1 minute to eliminate the raw flour taste.
9. Pour in the 1.5 cups beef broth and add the 1 tbsp Worcestershire sauce and 1 tsp Dijon mustard. Stir well, scraping up any browned bits from the bottom of the pan.
10. Bring the sauce to a simmer and cook for 3–4 minutes, stirring occasionally, until thickened enough to coat a spoon.
11. Reduce heat to low. Return the seared beef and any resting juices to the skillet and stir to combine. Simmer gently for 2 minutes — do not boil once the next step is done.
12. Remove the pan from the heat. Stir in the 1 cup sour cream until fully incorporated and the sauce is smooth and creamy.
13. Serve immediately over the 12 oz cooked egg noodles, garnished with 2 tbsp fresh parsley.

## Tip

> Sour cream breaks and turns grainy if it hits a boiling sauce. Pull the pan fully off the heat — or at minimum drop it to the lowest possible simmer — before stirring it in.

Tags: comfort-food, one-pan, weeknight, 30-minute

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Canonical: https://just-recipes.io/recipes/beef-stroganoff