Rustic Muskegon Beef and Mushroom Stroganoff

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Hearty beef and cremini mushrooms simmered in a creamy, tangy sauce served over buttered egg noodles for a comforting dinner. This Russian-American-inspired beef recipe, ready in about 40 minutes, pairs sirloin steak, thinly sliced, cremini mushrooms, sliced, yellow onion, diced 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 cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup sour cream
• 1 tbsp Dijon mustard
• 12 oz egg noodles
• 2 tbsp fresh parsley, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil

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. Drain and toss with 1 tbsp unsalted butter to coat.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb thinly sliced sirloin steak and season with 1 tsp salt and 1/2 tsp black pepper. Sear for 2 minutes per side until browned but not fully cooked. Remove steak and set aside.
3. Step 3: In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 8 oz sliced cremini mushrooms. Sauté for 6-7 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp all-purpose flour and cook for 1 minute until lightly toasted. Gradually whisk in 2 cups beef broth, scraping the browned bits from the pan. Bring to a simmer and cook for 3-4 minutes until the sauce thickens.
5. Step 5: Reduce heat to low and stir in 1 cup sour cream and 1 tbsp Dijon mustard. Return the steak to the pan and cook gently for 2 minutes until heated through. Adjust seasoning with 1/2 tsp salt and 1/2 tsp black pepper.
6. Step 6: Serve the beef stroganoff over the buttered egg noodles and garnish with 2 tbsp chopped fresh parsley.