Description
A quick, creamy, and comforting weeknight dinner that comes together in just 30 minutes. This skillet beef stroganoff uses tender beef strips, rich sour cream sauce, and egg noodles for a restaurant-quality meal without the hassle.
Ingredients
Scale
- 1.5 lbs beef sirloin or flank steak, cut into thin strips
- 2 tablespoons butter, divided
- 1 medium yellow onion, diced
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup beef broth (low-sodium)
- 2 tablespoons all-purpose flour
- 1 cup full-fat sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 8 oz wide egg noodles
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Reserved pasta water as needed
Instructions
- Prep ingredients: Slice beef into thin strips, dice onion, mince garlic, and slice mushrooms. Measure broth, flour, sour cream, and mustard.
- Cook egg noodles in a large pot of salted boiling water until al dente (8-10 minutes). Before draining, reserve ½ cup of pasta water. Drain noodles and toss with a little butter to prevent sticking.
- While noodles cook, heat 1 tablespoon butter in a large skillet over medium-high heat. Sear beef strips in batches (do not overcrowd) for 1-2 minutes per side until browned. Remove beef to a plate and set aside.
- Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Sauté onion for 2-3 minutes until softened. Add mushrooms and cook for 3-4 minutes until browned. Add garlic and cook for 1 minute.
- Sprinkle flour over vegetables and stir for 1 minute. Slowly whisk in beef broth, Dijon mustard, and Worcestershire sauce. Simmer for 3-4 minutes until sauce thickens slightly.
- Remove skillet from heat. Stir in sour cream gradually using residual heat. If sauce is too thick, add reserved pasta water. Return beef and juices to the skillet and stir to combine. Season with salt and pepper.
- Add drained egg noodles to the skillet and toss to coat evenly in the sauce. Serve immediately topped with fresh parsley and extra black pepper.
Notes
Do not overcrowd the pan when searing beef to ensure proper browning. Always remove the skillet from heat before adding sour cream to prevent it from breaking or becoming grainy. Save pasta water to help thicken and bind the sauce. This dish does not freeze well due to the dairy content; store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate with noodles
- Calories: 650
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
Keywords: beef stroganoff, skillet dinner, quick weeknight meals, creamy beef, comfort food, 30 minute dinner, egg noodles