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Creamy beef stroganoff over egg noodles in a white bowl with parsley for family dinner

Easy Beef Stroganoff in 45 Minutes with Silky Mushroom Sauce

Tender sirloin strips and golden mushrooms coated in an easy tangy sour cream gravy. Serve this cozy skillet dinner over wide egg noodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 About 2 cups, including egg noodles
Course: dinner, Main Course
Cuisine: American
Calories: 573
Ingredients Equipment Method Notes

Ingredients
  

Beef and noodles
  • 1 pound halal-certified top sirloin steak trimmed and sliced across the grain into 1/4-inch strips
  • 8 ounces dry wide egg noodles
  • 1 tablespoon olive oil
Mushroom gravy
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms sliced
  • 1 medium yellow onion thinly sliced, about 5 ounces
  • 2 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium halal beef broth
  • 1/2 cup full-fat sour cream
  • 1 teaspoon alcohol-free Dijon-style mustard
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Equipment

  • 12-inch heavy skillet
  • 4-quart saucepan
  • Instant-read food thermometer
  • Heatproof spatula
  • Small mixing bowl

Method
 

  1. Slice steak thinly across the grain, pat dry and divide into two batches; slice mushrooms and onion, mince garlic, and measure remaining ingredients. Fill a 4-quart saucepan with water.
  2. Bring water to a rolling boil over high heat. Cook 8 ounces of egg noodles for 7 to 9 minutes, or as directed on the package, until slightly firm; drain.
  3. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat for 1 minute. Sear half the steak for 1 to 2 minutes per side until the edges brown, then transfer to a plate.
  4. Sear the remaining steak for 1 to 2 minutes per side; remove when the exterior is browned. The beef will finish heating in the gravy.
  5. Melt 2 tablespoons butter over medium heat. Cook mushrooms and onion for 9 to 11 minutes until shrunken with golden edges.
  6. Stir in garlic for 30 seconds, then all-purpose flour for 1 minute until the vegetables are evenly coated and no dry flour shows.
  7. Pour in 1 1/2 cups broth while scraping the skillet. Add mustard, salt, and pepper; simmer 4 to 5 minutes until the gravy coats a spoon.
  8. Return beef and juices; heat gently for 2 to 4 minutes until 145°F inside. Remove from heat, rest 3 minutes and confirm no raw-looking centers. Mix 2 tablespoons warm gravy into sour cream, fold it into the off-heat skillet for 1 minute, spoon over noodles and finish with parsley. The sauce should be glossy.

Notes

Use an instant-read thermometer; whole-cut beef should reach 145°F with a 3-minute rest.
Add sour cream only after removing the skillet from direct heat so it remains smooth.
Storage: Refrigerate sauce airtight for up to 3 days; freeze sauce without noodles for up to 2 months.