Quick & Creamy Beef Stroganoff

Quick & Creamy Beef Stroganoff ingredients

• 1 lb beef sirloin strips
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 small, diced yellow onion
• 8 oz, sliced cremini mushrooms
• 2 cloves, minced garlic
• 1/2 cup beef broth
• 1 10.5 oz can cream of mushroom soup
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 12 oz wide egg noodles
• 2 tbsp, chopped (for garni fresh parsley

Watch how to make Quick & Creamy Beef Stroganoff

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Quick & Creamy Beef Stroganoff

1. Bring a large pot of salted water to a rolling boil over high heat. Add the 12 oz wide egg noodles and cook according to package directions until al dente, usually 7-9 minutes. Drain well and set aside.
2. While noodles cook, season the 1 lb beef sirloin strips generously with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
3. Add the beef to the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2-3 minutes per side until nicely browned, then remove the beef from the skillet and set aside on a plate.
4. Reduce the heat to medium. Add the diced small yellow onion to the skillet and sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
5. Add the 8 oz sliced cremini mushrooms to the skillet with the onion and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are nicely browned.
6. Stir in the 2 cloves minced garlic and cook for an additional minute until fragrant. Pour in the 1/2 cup beef broth, scraping the bottom of the pan to deglaze and incorporate any remaining flavorful browned bits.
7. Whisk in the 1 (10.5 oz) can of cream of mushroom soup, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard. Bring the sauce to a gentle simmer, stirring frequently, then reduce heat to low.
8. Return the seared beef to the skillet and stir to coat in the sauce. Gently fold in the 1/2 cup sour cream until just combined, being careful not to boil after adding sour cream as it can curdle. Heat through for 1-2 minutes.
9. Serve the creamy beef and mushroom mixture immediately over the drained egg noodles. Garnish each serving with 2 tbsp chopped fresh parsley, if desired.

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