SaveBeef Stroganoff
Tender beef strips in a rich mushroom sour cream sauce over egg noodles. Pure comfort.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $18.00 · $4.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/2 lb beef sirloin (sliced into thin strips)
- 12 oz egg noodles
- 8 oz cremini mushrooms (sliced)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 1/2 cup beef broth
- 3/4 cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley (chopped)
Instructions
- 1
Cook egg noodles according to package directions. Drain and set aside.
12 oz egg noodles - 2
Season beef strips with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over high heat. Sear beef in batches, about 2 minutes per side. Remove and set aside. Beef should still be slightly pink inside.
1 1/2 lb beef sirloin1 tbsp olive oil1 tbsp unsalted butterDon't overcook the beef now — it will finish in the sauce.
- 3
Add 1 tbsp butter. Cook mushrooms 5 minutes until golden. Add onion and cook 3 more minutes. Add garlic and cook 1 minute.
1 tbsp unsalted butter8 oz cremini mushrooms1 medium yellow onion3 cloves garlic - 4
Sprinkle flour over vegetables and stir 1 minute. Pour in beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook 5 minutes until sauce thickens.
2 tbsp all-purpose flour1 1/2 cup beef broth1 tbsp Worcestershire sauce1 tsp Dijon mustard - 5
Reduce heat to low. Stir in sour cream and remaining 1 tbsp butter until smooth. Return beef to the pan. Cook 2 minutes until heated through. Serve over egg noodles, garnished with parsley.
3/4 cup sour cream1 tbsp unsalted butter2 tbsp fresh parsleyNever boil the sauce after adding sour cream — it will curdle.
Pairs With
Oregon or Burgundy Pinot Noir
Earthy mushroom notes and silky tannins are a natural match
English-style brown ale
Nutty, caramel flavors complement the rich sauce
Vodka, ginger beer, lime
Russian-inspired pairing with a ginger kick to cut richness
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Edith Piaf, jazz manouche, and the kind of music that makes butter taste like love.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Sear beef in small batches so it browns rather than steams.
- •For even more depth, deglaze the pan with a splash of dry white wine before adding broth.
Substitutions
- beef sirloin → tenderloin for a splurge or stew meat for budget
- sour cream → Greek yogurt
- egg noodles → mashed potatoes or rice
Leftovers
Refrigerate up to 3 days. Reheat gently over low heat, adding a splash of broth. Not ideal for freezing due to sour cream.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
