Easy Beef Stroganoff with Mushrooms and Sour Cream

why make this recipe

Easy Beef Stroganoff is a delicious and comforting dish that is simple to prepare. The combination of tender beef, creamy sour cream, and savory mushrooms creates a rich sauce that pairs perfectly with egg noodles. It’s a great recipe for busy weeknights or when you want to impress guests without spending all day in the kitchen.

how to make Easy Beef Stroganoff with Sour Cream and Mushrooms

Ingredients:

• 500 g beef sirloin (sliced)
• 1 tbsp oil (15 ml)
• 1 onion (100 g, sliced)
• 200 g mushrooms (sliced)
• 2 cloves garlic (6 g)
• 250 ml beef broth
• 1 tbsp flour (8 g)
• 200 ml sour cream
• 1 tsp salt (5 g)
• 1/2 tsp black pepper (1 g)
• 250 g egg noodles

Directions:

1. Cook the egg noodles according to the package instructions and set aside.
2. In a pan, heat the oil over medium-high heat. Sear the sliced beef for 2–3 minutes on each side, then remove from the pan.
3. In the same pan, cook the sliced onion and mushrooms for 5–6 minutes until they are tender.
4. Add minced garlic to the pan and cook for 30 seconds.
5. Stir in the flour and mix well.
6. Gradually add the beef broth, stirring constantly, and allow it to simmer until the sauce thickens.
7. Return the cooked beef to the pan and mix well with the sauce.
8. Off the heat, stir in the sour cream and serve the mixture over the cooked egg noodles.

how to serve Easy Beef Stroganoff with Sour Cream and Mushrooms

Serve the beef stroganoff hot over a bed of egg noodles. You can garnish it with fresh parsley if desired. It pairs well with a side of steamed vegetables or a simple salad for a complete meal.

how to store Easy Beef Stroganoff with Sour Cream and Mushrooms

Store any leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop. If the sauce thickens, add a little beef broth or water to loosen it up.

tips to make Easy Beef Stroganoff with Sour Cream and Mushrooms

• Use fresh mushrooms for the best flavor.
• Make sure not to overcook the beef; it should be tender but still juicy.
• You can replace sour cream with Greek yogurt for a healthier option.
• For extra flavor, add a splash of Worcestershire sauce or mustard to the sauce.

variation (if any)

You can make a vegetarian version by omitting the beef and using plant-based proteins or more mushrooms. Alternatively, you can use chicken or turkey instead of beef if you prefer poultry.

FAQs

Can I use a different type of meat?
Yes, you can use chicken, turkey, or even pork. Just adjust the cooking time according to the type of meat you choose.

Is there a gluten-free option?
Yes, to make it gluten-free, use gluten-free noodles and cornstarch instead of flour.

Can I freeze the leftovers?
Yes, you can freeze the beef stroganoff for up to 2 months. However, sour cream may change texture when frozen, so it’s best added fresh when reheating.

Easy Beef Stroganoff

A delicious and comforting dish featuring tender beef, creamy sour cream, and savory mushrooms served over egg noodles.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 550

Ingredients Method Notes

Ingredients

  

Main ingredients

• 500 g beef sirloin, sliced
• 1 tbsp oil (15 ml)
• 1 medium onion, sliced (100 g)
• 200 g mushrooms, sliced Fresh mushrooms recommended
• 2 cloves garlic (6 g, minced)
• 250 ml beef broth
• 1 tbsp flour (8 g)
• 200 ml sour cream Can be substituted with Greek yogurt
• 1 tsp salt (5 g)
• 1/2 tsp black pepper (1 g)
• 250 g egg noodles Use gluten-free noodles for a gluten-free option

Method

 

Preparation

1. Cook the egg noodles according to the package instructions and set aside.
2. In a pan, heat the oil over medium-high heat. Sear the sliced beef for 2–3 minutes on each side, then remove from the pan.
3. In the same pan, cook the sliced onion and mushrooms for 5–6 minutes until they are tender.
4. Add minced garlic to the pan and cook for 30 seconds.
5. Stir in the flour and mix well.
6. Gradually add the beef broth, stirring constantly, and allow it to simmer until the sauce thickens.
7. Return the cooked beef to the pan and mix well with the sauce.
8. Off the heat, stir in the sour cream and serve the mixture over the cooked egg noodles.

Notes

For extra flavor, add a splash of Worcestershire sauce or mustard to the sauce. Serve hot over egg noodles with a garnish of fresh parsley if desired. Store leftovers in an airtight container for up to 3 days.