American Beef and Mushroom Stroganoff

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Creamy beef and mushroom sauce over egg noodles, a classic comfort dish. This american-inspired beef ready in about 45 minutes pairs beef sirloin, mushrooms, sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g beef sirloin
• 200g mushrooms
• 100ml sour cream
• 200g egg noodles

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 500g beef sirloin, cut into 1/2-inch cubes, and cook for 5-6 minutes, stirring occasionally, until browned on all sides and nearly cooked through. Tip: Use a meat thermometer to ensure the internal temperature reaches 52°C (125°F) for medium-rare.
2. Step 2: Add 200g mushrooms, sliced into 1/4-inch thick rounds, and 1 tsp garlic powder. Cook for 4-5 minutes, stirring frequently, until the mushrooms release their moisture and the edges are golden brown and crispy. Tip: Don’t stir the mushrooms too early — they need contact with the hot pan to caramelize.
3. Step 3: Reduce heat to low. Stir in 100ml sour cream, 1 tbsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10-12 minutes, stirring gently, until the sauce thickens enough to coat the back of a spoon and the beef is fully cooked. Tip: Always add cheese off the heat — high heat makes it clump.
4. Step 4: Meanwhile, bring a large pot of salted water to a boil. Add 200g egg noodles and cook for 8-10 minutes, or until al dente. Drain thoroughly, reserving 1/4 cup pasta water.
5. Step 5: Toss the cooked noodles with the beef and mushroom sauce in the skillet, adding 1-2 tbsp reserved pasta water if the sauce is too thick. Cook for 2-3 minutes, until the noodles are evenly coated and the flavors meld. Serve immediately, garnished with fresh parsley if desired. Tip: For a creamier texture, blend 2 tbsp of the sauce with 1 tbsp butter before adding to the noodles.