Reading Company-Inspired Beef and Mushroom Stroganoff

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Tender strips of beef and mushrooms simmered in a creamy sour cream sauce, a comforting dish inspired by the historical Reading Company region. This eastern european-inspired beef ready in about 45 minutes pairs sirloin steak, thinly sliced, cremini mushrooms, sliced, unsalted butter 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

• 12 oz sirloin steak, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 tbsp unsalted butter
• 1 medium (about 1 cup) yellow onion, finely chopped
• 2 cloves garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1/2 cup sour cream
• 1 tsp Dijon mustard
• 1 tsp salt
• 3/4 tsp black pepper
• 8 oz egg noodles, cooked
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Bring salted water to a boil and cook 8 oz egg noodles according to package instructions until al dente, about 7-8 minutes, then drain and set aside.
2. Step 2: While noodles cook, melt 3 tbsp unsalted butter in a large skillet over medium-high heat until foaming. Add 12 oz thinly sliced sirloin steak and season with 1/2 tsp salt and 1/2 tsp black pepper. Sear for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
3. Step 3: In the same skillet, add 1 cup finely chopped yellow onion and 8 oz sliced cremini mushrooms. Cook over medium heat for 6-8 minutes until onions are translucent and mushrooms release their moisture.
4. Step 4: Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Step 5: Sprinkle 2 tbsp all-purpose flour over the mushroom mixture, stirring constantly for 1 minute to cook the flour.
6. Step 6: Slowly whisk in 1 1/2 cups beef broth, scraping the bottom of the pan, and bring to a simmer. Cook for 4-5 minutes until sauce thickens.
7. Step 7: Lower heat to medium-low and stir in 1/2 cup sour cream and 1 tsp Dijon mustard until smooth. Return the seared beef to the skillet, along with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2 more minutes until beef is heated through.
8. Step 8: Toss the cooked egg noodles with the beef stroganoff sauce. Garnish with 2 tbsp chopped fresh parsley and serve immediately.