Stovetop Beef and Mushroom Stroganoff

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender strips of beef and earthy mushrooms simmered in a creamy sauce with tangy sour cream and savory aromatics, perfect over egg noodles. This Russian-inspired beef recipe, ready in about 40 minutes, pairs sirloin steak, butter, yellow onion 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

• 1 lb, thinly sliced into strips sirloin steak
• 3 tbsp butter
• 1 medium, diced yellow onion
• 2 minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1 tbsp Dijon mustard
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz, cooked according to package egg noodles

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

Instructions

1. Step 1: Heat 2 tbsp butter in a large skillet over medium-high heat until melted and foaming. Add 1 lb thinly sliced sirloin steak strips and sear for 2-3 minutes, stirring occasionally, until browned but not fully cooked. Remove beef and set aside.
2. Step 2: In the same skillet, add 1 tbsp butter and sauté 1 medium diced yellow onion and 2 minced garlic cloves for 3-4 minutes until softened and fragrant.
3. Step 3: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until browned and moisture evaporates.
4. Step 4: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir well, 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, about 3-4 minutes.
6. Step 6: Return the beef strips to the skillet, reduce heat to low, and stir in 1/2 cup sour cream, 1 tsp salt, and 1/2 tsp black pepper. Heat gently for 2 minutes without boiling until sauce is creamy and beef is cooked through.
7. Step 7: Serve immediately over 12 oz cooked egg noodles.