Ingredients
Scale
- 1 lb sirloin steak, thinly sliced
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1 large onion, chopped
- 8 oz cremini mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 1/4 cup Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 tsp paprika
- Salt and pepper to taste
- 8 oz egg noodles
Instructions
- Step 1: Cook egg noodles according to package directions. Drain and set aside.
- Step 2: Season beef slices with salt and pepper. Dredge in flour, ensuring each slice is evenly coated.
- Step 3: Melt butter in a large skillet over medium-high heat. Add beef and cook until browned on both sides. Remove beef from skillet and set aside.
- Step 4: Add onion and mushrooms to the skillet and cook until softened, about 5-7 minutes. Stir in paprika.
- Step 5: Return beef to the skillet. Pour in beef broth, sour cream, and Dijon mustard. Stir in Worcestershire sauce. Bring to a simmer, reduce heat to low, and cook for 10-15 minutes, or until sauce has thickened slightly.
- Step 6: Add cooked egg noodles to the skillet and toss to coat in the sauce. Serve immediately.
Notes
- Leftovers are best stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, stirring occasionally, to avoid scorching the creamy sauce.
- Serve your Beef Stroganoff with a side of steamed asparagus or a simple green salad for a balanced and flavorful meal.
- For extra richness, use full-fat sour cream and consider adding a tablespoon of butter to the sauce at the very end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American