Whiskey-Infused Beef Stroganoff

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Tender strips of beef simmered in a creamy mushroom sauce enriched with a splash of whiskey for depth and warmth. This american-inspired beef ready in about 40 minutes pairs thinly sliced into strips beef sirloin, unsalted butter, medium, diced yellow onion 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, thinly sliced into strips beef sirloin
• 3 tbsp unsalted butter
• 1 medium, diced yellow onion
• 8 oz, sliced cremini mushrooms
• 3, minced garlic cloves
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1/4 cup whiskey
• 1/2 cup sour cream
• 1 tsp Dijon mustard
• 8 oz egg noodles
• to taste salt
• to taste black pepper
• 2 tbsp, chopped fresh parsley

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, then drain and set aside.
2. Step 2: In a large skillet, melt 3 tbsp unsalted butter over medium-high heat. Add 1 lb thinly sliced beef sirloin and season with salt and black pepper. Sear beef strips for 2-3 minutes until browned but not fully cooked, then remove and set aside.
3. Step 3: In the same skillet, add 1 diced medium yellow onion and 8 oz sliced cremini mushrooms. Sauté over medium heat for 5-6 minutes until onions are translucent and mushrooms release moisture and start to brown.
4. Step 4: Add 3 minced garlic cloves and cook for 30 seconds until fragrant without burning. Sprinkle 2 tbsp all-purpose flour over the vegetables and stir constantly for 1 minute to cook the flour and form a roux.
5. Step 5: Slowly pour in 1 1/2 cups beef broth while stirring to avoid lumps, then add 1/4 cup whiskey. Bring the mixture to a simmer and cook for 4-5 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Lower heat to medium-low and stir in 1/2 cup sour cream and 1 tsp Dijon mustard until smooth. Return the beef strips to the skillet and cook for another 2-3 minutes until beef is cooked through and heated.
7. Step 7: Serve the beef stroganoff over the prepared egg noodles and garnish with 2 tbsp chopped fresh parsley.