Sautéed Beef Stroganoff with Sour Cream and Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender strips of beef cooked with mushrooms and onions in a rich sour cream sauce, served over buttered egg noodles. This russian-inspired beef ready in about 40 minutes pairs butter, medium, diced yellow onion, sliced white mushrooms 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, sliced into 1/2-inch strips beef sirloin
• 3 tbsp butter
• 1 medium, diced yellow onion
• 8 oz, sliced white mushrooms
• 3, minced garlic cloves
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1 tbsp Dijon mustard
• 3/4 cup sour cream
• 12 oz egg noodles
• to taste salt
• to taste black pepper
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz egg noodles and cook for 8-10 minutes until al dente, then drain and set aside.
2. Step 2: While noodles cook, heat 2 tbsp butter in a large skillet over medium-high heat. Add 1 lb sliced beef sirloin and season with salt and black pepper. Sauté for 3-4 minutes until browned but not fully cooked, then transfer beef to a plate.
3. Step 3: In the same skillet, add 1 tbsp butter and sauté 1 medium diced yellow onion and 8 oz sliced white mushrooms for 5-6 minutes until soft and golden. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir to coat, cooking for 1 minute to remove raw flour taste.
5. Step 5: Gradually whisk in 1 1/2 cups beef broth and 1 tbsp Dijon mustard, stirring constantly until sauce thickens and coats the back of a spoon, about 3-4 minutes.
6. Step 6: Return the browned beef along with any juices to the skillet and stir to combine. Reduce heat to low and stir in 3/4 cup sour cream, heating gently for 2 minutes without boiling.
7. Step 7: Serve the beef stroganoff over the cooked egg noodles and garnish with 2 tbsp chopped fresh parsley.