Best 30-Minute Creamy Beef Stroganoff
A quick and delicious creamy beef stroganoff made with tender beef, earthy mushrooms, and a rich sauce, perfect for busy weeknights.
Equipment
- large skillet
- Pot for boiling noodles
- cutting board
- knife
- Measuring cups and spoons
Ingredients
- 1 pound Beef sirloin Thinly sliced against the grain.
- 2 tablespoons Olive oil For cooking the beef.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 8 ounces Mushrooms Sliced.
- 1 cup Beef broth For the sauce.
- 1 tablespoon Worcestershire sauce Adds depth of flavor.
- 1 teaspoon Dijon mustard For flavor enhancement.
- 1 cup Sour cream For creaminess.
- to taste Salt and pepper For seasoning.
- 8 ounces Egg noodles For serving.
- to taste Fresh parsley Chopped, for garnish.
Instructions
- Prepare all ingredients by slicing the beef, chopping the onion, mincing the garlic, and slicing the mushrooms.
- In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned. Remove and set aside.
- In the same skillet, add chopped onion and cook for 2-3 minutes until translucent. Add minced garlic and cook for another minute.
- Stir in sliced mushrooms and cook for about 5 minutes until tender and browned. Return the beef to the skillet.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir and bring to a gentle simmer. Reduce heat to low and mix in sour cream. Cook for another 2-3 minutes until heated through. Season with salt and pepper to taste.
- Add cooked egg noodles to the skillet and toss gently until well coated with the creamy sauce.
- Serve hot, garnished with chopped fresh parsley.
Notes
This dish is versatile; feel free to substitute chicken or turkey for the beef, or use Greek yogurt for a lighter version.