Skillet Beef Stroganoff with Mushrooms & Wide Noodles
This Skillet Beef Stroganoff is a comforting, creamy, and hearty meal with tender beef, mushrooms, and wide egg noodles in a luscious sour cream sauce.
Servings: 4 servings
Ingredients
- 1 pound beef sirloin thinly sliced
- 8 ounces wide egg noodles fresh or dried
- 2 tablespoons olive oil for sautéing
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 8 ounces mushrooms sliced cremini or white button
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- salt to taste
- black pepper freshly ground, to taste
- fresh parsley chopped for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Equipment
- Large skillet or sauté pan
- Large Pot
- Chef’s knife
- Cutting Board
- Wooden spoon or silicone spatula
- Colander
- Measuring Cups and Spoons
Notes
- Use Greek yogurt instead of sour cream for a lighter version without sacrificing creaminess.
- Reserve some pasta water to adjust sauce consistency and help it cling to noodles.
- Do not overcook the beef to keep it tender and juicy.
- Cook mushrooms in batches if needed to ensure they brown nicely instead of steaming.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added broth or water.