Slow-Simmered Beef Stroganoff with Mushrooms and Sour Cream

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Tender beef strips slow-cooked with mushrooms in a rich sour cream sauce, served over egg noodles for a comforting and hearty meal. This Russian-inspired beef recipe, ready in about 50 minutes, pairs Butter, Yellow onion, diced, Cremini mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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 Beef sirloin, sliced into 1/2-inch strips
• 3 tbsp Butter
• 1 medium Yellow onion, diced
• 8 oz Cremini mushrooms, sliced
• 3 Garlic cloves, minced
• 2 cups Beef broth
• 1 tbsp Dijon mustard
• 1 cup Sour cream
• 2 tbsp All-purpose flour
• 1 tsp Salt
• 1/2 tsp Black pepper
• 12 oz Egg noodles
• 2 tbsp for garnish Fresh parsley, chopped

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 and cook 12 oz egg noodles according to package instructions until al dente, about 7-8 minutes; drain and set aside.
2. Step 2: In a large skillet over medium heat, melt 3 tbsp butter. Add 1 medium diced yellow onion and sauté for 4 minutes until softened and translucent.
3. Step 3: Add 8 oz sliced cremini mushrooms and 3 minced garlic cloves, cooking for 6 more minutes until mushrooms release moisture and edges brown.
4. Step 4: Push vegetables to the side and add 1 lb sliced beef sirloin strips, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook for 4 minutes until beef is browned but not fully cooked through.
5. Step 5: Sprinkle 2 tbsp all-purpose flour evenly over the beef and vegetables, stirring constantly for 2 minutes to form a roux and thicken the mixture.
6. Step 6: Slowly pour in 2 cups beef broth while stirring to avoid lumps. Add 1 tbsp Dijon mustard and bring to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally, until sauce thickens.
7. Step 7: Remove skillet from heat and stir in 1 cup sour cream until fully incorporated and sauce is creamy.
8. Step 8: Serve the beef stroganoff over the cooked egg noodles and garnish with 2 tbsp chopped fresh parsley.