Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 8 oz mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup sour cream
- Salt and pepper to taste
- 12 oz egg noodles, cooked
- Fresh parsley for garnish (optional)
Instructions
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add beef slices and cook until browned. Remove from skillet and set aside.
- In the same skillet, sauté onions and mushrooms until softened.
- Add garlic and cook for 1 minute.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir well.
- Return the beef to the skillet and simmer for 5 minutes.
- Reduce heat to low and stir in sour cream. Heat gently without boiling.
- Season with salt and pepper to taste.
- Serve over cooked egg noodles and garnish with fresh parsley if desired.
Notes
- For extra tenderness, use beef tenderloin instead of sirloin.
- If the sauce is too thick, thin it with a little more beef broth.
- Replace sour cream with Greek yogurt for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
Keywords: beef stroganoff, creamy beef, mushroom sauce, comfort food