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Beef strips browning in skillet for classic family-style beef stroganoff recipe

Creamy Classic Family-Style Beef Stroganoff

A hearty and creamy beef stroganoff with tender strips of beef, mushrooms, and a rich sour cream sauce, served over egg noodles. Ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Main
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb beef sirloin thinly sliced against the grain
  • 8 oz mushrooms sliced, cremini or button
  • 1 yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp butter salted or unsalted
  • 1 tbsp olive oil
  • 1 cup beef broth low-sodium preferred
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup sour cream full-fat only
  • 2 tbsp all-purpose flour
  • Salt and freshly ground black pepper to taste
  • 12 oz egg noodles cooked al dente
  • Chopped fresh parsley for garnish

Equipment

  • Large skillet or sauté pan
  • Large pot for cooking noodles
  • Paper towels
  • Wooden spoon or spatula

Method
 

  1. Pat beef slices dry with paper towels.
  2. Heat butter and olive oil in a large skillet over medium-high heat.
  3. Add beef in a single layer (cook in batches if needed). Cook undisturbed for 2–3 minutes until browned, then flip and cook 1 more minute. Transfer to a plate.
  4. In the same skillet, add onions and mushrooms. Cook for 4–5 minutes until onions are translucent and mushrooms release juices.
  5. Add garlic and cook for 30 seconds until fragrant.
  6. Sprinkle in flour and stir constantly for 1 minute to cook out the raw flour taste.
  7. Slowly pour in beef broth, scraping up browned bits from the pan.
  8. Stir in Worcestershire sauce and Dijon mustard. Simmer for 3–4 minutes until slightly thickened.
  9. Return beef and any juices to the skillet. Reduce heat to low and cook for 2–3 minutes.
  10. Remove skillet from heat and gently stir in sour cream until smooth.
  11. Season with salt and pepper to taste.
  12. Serve immediately over hot egg noodles. Garnish with chopped parsley.

Notes

Use full-fat sour cream to prevent curdling. Pat beef dry for proper browning. Don't rinse noodles—starch helps sauce cling. Store sauce and noodles separately up to 3 days. Reheat gently with added broth if needed.