Ingredients
Scale
- 1 pound beef sirloin, cut into thin strips
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 8 ounces egg noodles
- Fresh parsley, chopped (optional, for garnish)
If you’re missing an ingredient, don’t worry. You can substitute Greek yogurt for sour cream or use chicken broth if beef broth isn’t on hand. This recipe is as adaptable as it is delicious!
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set it aside.
- In the same skillet, add the onions and garlic. Sauté until the onions are translucent, approximately 5 minutes.
- Add the mushrooms and cook until they are golden brown and have released their moisture, about 7 minutes.
- Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for another 2 minutes to get rid of the raw flour taste.
- Gradually stir in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let the sauce thicken, about 5 minutes.
- Lower the heat, then stir in the sour cream and Worcestershire sauce until the mixture is smooth and creamy. Return the beef to the skillet, season with salt and pepper, and let it all simmer for another 5 minutes.
- While the sauce is simmering, cook the egg noodles according to package instructions. Drain and add them to the skillet, tossing to coat them in the sauce.
- Garnish with fresh parsley if using, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Mushroom Beef Stroganoff, recipe, cooking, food