Oakland County Style Beef and Mushroom Stroganoff

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A comforting regional take on classic beef stroganoff featuring tender strips of beef and earthy mushrooms in a creamy sauce served over buttered egg noodles. This american-inspired beef ready in about 40 minutes pairs thinly sliced into strips sirloin steak, sliced cremini mushrooms, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 sirloin steak
• 8 oz, sliced cremini mushrooms
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 3 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 12 oz egg noodles
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. 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, then drain and set aside.
2. Step 2: Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until melted and bubbling. Add 1 lb thinly sliced sirloin steak strips and 1/2 tsp salt, sautéing for 3-4 minutes until browned but still tender, then remove beef to a plate.
3. Step 3: In the same skillet, add remaining 1 tbsp butter and sauté 1 medium diced yellow onion and 3 minced garlic cloves for 4 minutes until translucent and fragrant.
4. Step 4: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until softened and browned.
5. Step 5: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 1 minute to cook the flour.
6. Step 6: Gradually pour in 2 cups beef broth while stirring constantly, bringing the mixture to a simmer until it thickens, about 3 minutes.
7. Step 7: Lower heat and stir in 1/2 cup sour cream and 1 tbsp Dijon mustard until smooth and creamy. Return the beef and any juices to the skillet, heating through for 2 minutes without boiling.
8. Step 8: Season with remaining 1/2 tsp salt and 1/4 tsp black pepper, then serve the stroganoff over the hot egg noodles, garnished with 2 tbsp chopped fresh parsley.