Braised Beef Stroganoff with Sour Cream and Mushrooms

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender strips of beef simmered with earthy mushrooms and onions in a rich, creamy sour cream sauce served over egg noodles. This Russian-inspired beef recipe, ready in about 45 minutes, pairs beef sirloin, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1 lb, thinly sliced into strips beef sirloin
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium, thinly sliced yellow onion
• 8 oz, sliced cremini mushrooms
• 3 cloves, minced garlic cloves
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Dijon mustard
• 1/2 cup sour cream
• 8 oz egg noodles
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a boil and add 8 oz egg noodles, cooking for 7-8 minutes until al dente, then drain and set aside.
2. Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter melts and foams. Add 1 lb thinly sliced beef sirloin and season with 1 tsp salt and 1/2 tsp black pepper. Sear the beef strips for 2-3 minutes until browned but not fully cooked. Remove beef from skillet and set aside.
3. Step 3: In the same skillet, add 1 medium thinly sliced yellow onion and 8 oz sliced cremini mushrooms. Sauté over medium heat for 6-7 minutes until onions are translucent and mushrooms release their moisture and begin to brown.
4. Step 4: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant. Sprinkle 2 tbsp all-purpose flour evenly over the vegetables and stir well to coat, cooking for 1 minute to eliminate raw flour taste.
5. Step 5: Slowly pour in 2 cups beef broth while stirring constantly to avoid lumps. Add 1 tbsp Dijon mustard and bring the sauce to a gentle simmer, cooking for 4-5 minutes until thickened.
6. Step 6: Return the beef along with any juices to the skillet and cook for another 3-4 minutes until beef is cooked through and sauce coats the meat.
7. Step 7: Remove skillet from heat and stir in 1/2 cup sour cream until smooth and creamy. Adjust seasoning with salt and pepper if needed.
8. Step 8: Serve the beef stroganoff over the cooked egg noodles and garnish with 2 tbsp chopped fresh parsley.