Creamy beef stroganoff with mushrooms and noodles.
This beef stroganoff recipe features tender slices of beef sirloin or tenderloin, cooked with onions, garlic, and mushrooms in a rich, creamy sauce made with beef broth, sour cream, Dijon mustard, and Worcestershire sauce. It’s a comforting and flavorful dish that’s perfect for a cozy dinner. Serve it over egg noodles or rice to soak up the delicious sauce. To complete the meal, consider pairing it with a side of steamed green beans or a fresh garden salad. A glass of red wine, such as a Pinot Noir or Merlot, would also complement the flavors beautifully.
Ingredients
- 1 pound beef sirloin or tenderloin, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Egg noodles or rice (for serving)
Directions
- Cook the beef: In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the beef slices and cook until browned on all sides. Remove the beef from the skillet and set aside.
- Cook the vegetables: In the same skillet, melt the remaining butter. Add the chopped onion and cook until softened. Add the garlic and mushrooms, cooking until the mushrooms are tender.
- Make the sauce: Sprinkle the flour over the vegetables and stir well. Gradually add the beef broth, stirring constantly until the mixture thickens. Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper.
- Combine: Return the beef to the skillet and simmer for a few minutes until the beef is heated through and the sauce is well combined.
- Serve: Serve the beef stroganoff over egg noodles or rice, garnished with fresh parsley.