Low-Heat Slow Simmered Beef Stroganoff
Tender strips of beef gently simmered on low heat with mushrooms and onions in a creamy sauce, served over egg noodles. This russian-inspired beef ready in about 40 minutes pairs sirloin steak, thinly sliced, button mushrooms, sliced, medium yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 sirloin steak, thinly sliced
- 8 oz button mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 12 oz egg noodles
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz egg noodles and cook for 7-8 minutes until al dente. Drain and set aside.
- Step 2: In a large skillet over medium heat, melt 3 tbsp butter. Add 1 medium finely chopped yellow onion and 8 oz sliced button mushrooms. Sauté for 6-7 minutes until softened and fragrant.
- Step 3: Add 1 lb thinly sliced sirloin steak to the skillet and cook for 2-3 minutes until just browned but not fully cooked through.
- Step 4: Sprinkle 2 tbsp all-purpose flour over the meat and vegetables, stirring constantly for 1 minute to cook the flour.
- Step 5: Slowly pour in 2 cups beef broth while stirring to avoid lumps. Reduce heat to low and simmer gently for 10 minutes until the sauce thickens and the beef is tender.
- Step 6: Remove skillet from heat and stir in 1 cup sour cream and 1 tbsp Dijon mustard until smooth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 7: Serve the beef stroganoff over the cooked egg noodles and garnish with 2 tbsp chopped fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Heat Slow Simmered Beef Stroganoff take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Heat Slow Simmered Beef Stroganoff?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sirloin steak, thinly sliced from drying out.
Can I substitute ingredients in Low-Heat Slow Simmered Beef Stroganoff?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Heat Slow Simmered Beef Stroganoff for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Low-Heat Slow Simmered Beef Stroganoff?
Russian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
