Beef and Mushroom Stroganoff with Egg Noodles

This weeknight stroganoff keeps the beef in thin strips and the mushrooms well browned, then finishes the sauce with sour cream off the heat. Cook the noodles while the skillet simmers so everything is ready together. If your pan is small, brown the beef in two batches rather than crowding it.

Serves: 4
Prep: 15 minutes
Cook: 25 minutes

Ingredients

• 12 ounces wide egg noodles
• 1 pound beef sirloin, thinly sliced across the grain
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 12 ounces cremini mushrooms, sliced
• 1 small yellow onion, thinly sliced
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream
• 2 tablespoons chopped parsley

Method

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions, then drain.
2. Season the beef with the salt and pepper. Heat 1 tablespoon oil in a wide skillet over medium-high heat. Sear the beef in a single layer for about 1 minute per side, working in batches as needed. Transfer to a plate.
3. Add the remaining oil to the skillet. Cook the mushrooms for 5 to 6 minutes, stirring occasionally, until their liquid has evaporated and they are browned.
4. Add the onion and cook for 3 minutes, until softened. Sprinkle in the flour and stir for 1 minute.
5. Slowly pour in the broth while stirring. Add the Worcestershire sauce and mustard. Bring to a gentle simmer and cook for 3 to 4 minutes, until the sauce thickens enough to coat a spoon.
6. Return the beef and any juices to the pan and simmer for 1 to 2 minutes, until hot. Remove the skillet from the heat and stir in the sour cream.
7. Taste the sauce, adjust the seasoning, and serve over egg noodles with parsley.

Variations

Use sliced leftover roast beef and add it only at the end to warm through. Plain Greek-style yogurt can replace sour cream, but stir it in off the heat to reduce the chance of curdling. Add a splash of broth if the sauce becomes thicker than you like.

Storage and reheating

Refrigerate the sauce and noodles separately in covered containers and use within 3 to 4 days. Reheat the sauce gently over low heat, stirring often and adding broth to loosen it. Avoid boiling after the sour cream has been added.

For a week with fewer scheduled dinners, see the meal planning guide for social evenings and the weekly meal planning guide. Add stroganoff to the Lucru Home grocery list while checking what is already in your pantry.