Best Home-Style Beef Stroganoff

Name: Best Home-Style Beef Stroganoff
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Russian, American
Ingredients: 2 tbsp All-Purpose Flour; 1.25 lb Beef Stew Meat; 0.5 tsp Black Pepper; 3 tbsp Butter; 2 tsp Dijon Mustard; 1 tbsp Fresh Parsley; 0.5 tsp Garlic Powder; 4 tsp Olive Oil; 3 tsp Salt & Pepper; 1 whole Sliced Mushrooms; 1 cup Sour Cream; 1 tbsp Tomato Paste; 2 cups Unsalted Beef Broth; 1 whole Wide Egg Noodles; 2 tsp Worcestershire Sauce; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Russian 🇷🇺American Low-Carb Comfort-Food

Best Home-Style Beef Stroganoff pairs tender seared sirloin with mushrooms and onions in a rich, tangy sauce enriched with sour cream and a touch of Dijon and Worcestershire. Ladled over buttery egg noodles, it’s hearty, comforting, and budget-friendly—perfect for a cozy family dinner or a relaxed weekend meal.

Prep10 mins
Cook30 mins
Serves6
DifficultyMedium

1

Cut the beef into very thin strips and season with 1/2 teaspoon each of salt, pepper, and garlic powder.
2

Heat 2 teaspoons oil in a large skillet over medium-high until very hot. Add half of the beef in a single layer and cook without stirring for 2 minutes. Flip and cook until the other side is browned, about 1 minute. Transfer to a plate and repeat with the remaining olive oil and beef.
3

Fill a large pot with water and place it over high heat on a separate burner.
4

Melt 2 tablespoons butter in the same skillet over medium heat. Add the onion and cook until it begins to release its juices, about 2 minutes. Add the mushrooms and 1/2 teaspoon salt; cook, stirring often, until tender and lightly browned, 2 to 4 minutes. Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes. Stir in the tomato paste and cook for 1 minute.
5

Whisk in 2 cups beef broth and the mustard and bring to a simmer, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add more broth if needed as the sauce thickens. Stir in the Worcestershire sauce and add the reserved beef with any drippings. Reduce the heat to low and simmer, stirring occasionally, while you cook the pasta.
6

Add the egg noodles and the remaining 1 teaspoon salt to the boiling water. Boil until the noodles are tender yet slightly firm, 7 to 9 minutes. Drain the noodles and toss with the remaining 1 tablespoon butter.
7

Stir in the sour cream to the sauce a little at a time, stirring quickly to blend. Taste and adjust the salt and pepper if needed.
8

Spoon the sauce over the egg noodles and garnish with parsley.