Skillet Beef Stroganoff with Mushrooms & Wide Noodles

If you’re craving a comforting, creamy, and hearty meal, look no further than this Skillet Beef Stroganoff with Mushrooms & Wide Noodles. This classic dish has been a family favorite for generations, and for good reason. Tender slices of beef sirloin cooked with savory mushrooms, onions, and garlic in a luscious sour cream sauce, all served over wide egg noodles – it’s the perfect weeknight dinner that feels like a warm hug. Whether you’re new to making stroganoff or looking for a reliable recipe that never disappoints, this skillet version is quick, straightforward, and full of flavor. Plus, it uses simple ingredients you likely already have on hand!

Why It Works Every Time

This recipe nails the balance between tender beef and rich sauce, ensuring every bite is packed with flavor and texture. Using thinly sliced sirloin means the beef cooks quickly and stays juicy, while the wide egg noodles provide the perfect base to soak up the creamy sauce. The combination of sautéed mushrooms and caramelized onions adds an earthy sweetness that complements the savory notes of Worcestershire sauce and Dijon mustard. The sour cream adds a tangy creaminess that brings everything together without overpowering the dish. Cooking everything in one skillet not only reduces cleanup but allows the flavors to meld beautifully. This method also helps you control the cooking process to avoid overcooking the beef, keeping it tender and flavorful.

What to Buy

• Beef sirloin (1 pound) – Look for thinly sliced sirloin steak or slice it yourself at home for the best texture.
• Wide egg noodles (8 ounces) – These noodles are perfect for soaking up the sauce; fresh or dried both work well.
• Olive oil (2 tablespoons) – For sautéing the beef and vegetables.
• Onion (1 medium) – Finely chopped to melt into the sauce.
• Garlic (2 cloves) – Minced for an aromatic boost.
• Mushrooms (8 ounces) – Sliced cremini or white button mushrooms add earthiness and texture.
• Beef broth (1 cup) – Provides depth and richness to the sauce.
• Worcestershire sauce (1 tablespoon) – Adds umami and tang.
• Dijon mustard (1 tablespoon) – Gives a subtle sharpness to balance the creaminess.
• Sour cream (1 cup) – Delivers the creamy texture and slight tang that defines stroganoff.
• Salt and pepper – To taste, enhancing all the flavors.
• Fresh parsley – Chopped for garnish and a pop of color.

Kitchen Gear Checklist

• Large skillet or sauté pan: Essential for cooking the beef and sauce in one pan.
• Large pot: For boiling the wide egg noodles.
• Chef’s knife: To finely chop onions, mince garlic, and slice mushrooms.
• Cutting board: For prepping all vegetables and beef.
• Wooden spoon or silicone spatula: For stirring the sauce without scratching your pan.
• Colander: To drain the cooked noodles.
• Measuring cups and spoons: To ensure accurate seasoning and sauce ingredients.

Skillet Beef Stroganoff with Mushrooms & Wide Noodles — Do This Next

Step 1: Prepare the noodles

Bring a large pot of salted water to a boil. Add 8 ounces of wide egg noodles and cook according to package instructions until al dente—usually about 7 to 9 minutes. Drain the noodles and set aside, reserving about ½ cup of the pasta water for later.

Step 2: Sear the beef

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the thinly sliced 1 pound of beef sirloin in batches to avoid overcrowding. Sear for about 1 to 2 minutes per side until browned but not cooked all the way through. Remove the beef from the skillet and set aside.

Step 3: Cook the aromatics and mushrooms

In the same skillet, reduce heat to medium. Add the finely chopped medium onion and sauté until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add 8 ounces of sliced mushrooms and cook until they release their moisture and start to brown, about 5 to 6 minutes.

Step 4: Build the sauce

Pour in 1 cup of beef broth, scraping any browned bits from the bottom of the skillet with a wooden spoon. Add 1 tablespoon each of Worcestershire sauce and Dijon mustard, stirring to combine. Let the mixture simmer gently for 3 to 4 minutes to reduce slightly and deepen in flavor.

Step 5: Finish the stroganoff

Lower the heat to medium-low and return the seared beef to the skillet. Stir in 1 cup of sour cream, mixing until the sauce is smooth and creamy. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. Season generously with salt and freshly ground black pepper to taste. Allow everything to warm through for another 2 to 3 minutes, but do not boil to prevent the sour cream from curdling.

Step 6: Combine and serve

Add the drained wide egg noodles to the skillet and gently toss until the noodles are coated in the creamy beef and mushroom sauce. Sprinkle chopped fresh parsley on top for a burst of color and freshness. Serve immediately and enjoy!

Health-Conscious Tweaks

• Swap sour cream for Greek yogurt to reduce fat content while maintaining creaminess.
• Use whole wheat or gluten-free wide egg noodles for added fiber or dietary needs.
• Choose lean sirloin cuts and trim any excess fat before slicing.
• Add extra mushrooms or substitute part of the beef with sautéed lentils for a lower-calorie alternative.
• Reduce oil to 1 tablespoon or use a non-stick skillet to cut down on added fats.

Mistakes Even Pros Make

• Overcooking the beef – Thin slices cook quickly; overcooking makes the meat tough.
• Boiling the sour cream – High heat can cause the sour cream to split; always add it off direct heat or at low temperature.
• Not reserving pasta water – A little starchy water helps loosen the sauce and helps it cling to the noodles.
• Skipping the sear – Browning the beef and mushrooms develops deep flavor that’s essential for a rich stroganoff.

Storage Pro Tips

Leftover Skillet Beef Stroganoff with Mushrooms & Wide Noodles stores beautifully in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of beef broth or water to loosen the sauce and warm gently on the stovetop or microwave to prevent curdling. This dish isn’t ideal for freezing due to the sour cream base, which can separate upon thawing, but you can freeze the cooked beef and broth mixture separately without the noodles for longer storage.

Quick Q&A

Can I use a different cut of beef?

Absolutely! While sirloin is tender and cooks quickly, you can also use ribeye or strip steak sliced thinly. Just avoid tougher cuts unless you plan to braise them for a longer time.

What can I substitute for sour cream?

Greek yogurt is a great substitute that adds creaminess with a tangy flavor and less fat. Be sure to add it off heat to prevent curdling.

Can I make this dish gluten-free?

Yes! Swap out the wide egg noodles for gluten-free pasta or even spiralized vegetables like zucchini noodles for a low-carb option.

How do I get the mushrooms to brown nicely?

Make sure the skillet is hot and don’t overcrowd the pan. Cooking mushrooms in batches if necessary will help them caramelize instead of steaming.

Serve with These

• Mushroom Thyme Pearl Couscous Pilaf – A flavorful side that pairs beautifully with beef and mushrooms.
• Honey Garlic Steak Bites With Rice – For a different steak-inspired meal to try next.
• Steamed green beans or sautéed asparagus – Adds a bright, fresh contrast to the creamy stroganoff.
• Simple mixed green salad with a light vinaigrette – Balances the richness of the dish.

In Closing

This Skillet Beef Stroganoff with Mushrooms & Wide Noodles is a timeless recipe that delivers comforting flavors with minimal fuss. From the juicy beef sirloin to the earthy mushrooms and tangy sour cream sauce, every element works together to create a dish that satisfies both the eyes and the palate. Perfect for busy weeknights or weekend dinners, it’s a recipe worth keeping in your collection for when you want a cozy, restaurant-quality meal at home. Don’t forget to serve it alongside some vibrant sides or your favorite fresh herbs to elevate the experience even more. Give this recipe a try, and you’ll see why it works every time!

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