Skillet Beef Stroganoff with Mushrooms and Egg Noodles

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A rich and creamy beef stroganoff made in one skillet with tender mushrooms and served over buttered egg noodles. This Russian-inspired beef recipe, ready in about 40 minutes, pairs sirloin steak, olive oil, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
• 2 tbsp olive oil
• 3 tbsp divided butter
• 1 medium, finely chopped yellow onion
• 8 oz, sliced cremini mushrooms
• 3 minced garlic cloves
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Dijon mustard
• 1/2 cup sour cream
• 8 oz egg noodles
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz egg noodles and cook for 8-10 minutes until al dente. Drain and toss with 1 tbsp butter, then set aside.
2. Step 2: Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add 1 lb thinly sliced sirloin steak strips and sauté for 3-4 minutes until browned but not fully cooked. Remove steak from skillet and set aside.
3. Step 3: In the same skillet, add remaining 2 tbsp butter, 1 finely chopped yellow onion, 8 oz sliced cremini mushrooms, and 3 minced garlic cloves. Cook over medium heat for 5-6 minutes until mushrooms are browned and onions are translucent.
4. Step 4: Sprinkle 2 tbsp all-purpose flour over the vegetables, stirring constantly for 1 minute to cook out the raw flour taste.
5. Step 5: Gradually whisk in 2 cups beef broth and 1 tbsp Dijon mustard, stirring until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
6. Step 6: Return the browned steak strips to the skillet and cook for another 2 minutes until heated through and the sauce is creamy. Remove from heat and stir in 1/2 cup sour cream, 1 tsp salt, and 1/2 tsp black pepper.
7. Step 7: Serve the beef stroganoff over the buttered egg noodles, garnished with 2 tbsp chopped fresh parsley.