Whiskey-Infused Beef Stroganoff with Mushroom Cream Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender strips of beef simmered in a rich mushroom cream sauce enhanced with a splash of whiskey for depth and warmth. This russian-inspired beef ready in about 40 minutes blends thinly sliced into strips beef sirloin, unsalted butter, medium, finely chopped white onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, finely chopped white onion
• 8 oz, sliced cremini mushrooms
• 3, minced garlic cloves
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1/4 cup whiskey (bourbon preferred)
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz egg noodles
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Bring a large pot of salted water to boil. Add 12 oz egg noodles and cook for 8 minutes until al dente, then drain and set aside.
2. Step 2: Heat 2 tbsp unsalted butter in a large skillet over medium-high heat. Add 1 lb thinly sliced beef sirloin and sear for 3-4 minutes until browned but not fully cooked. Remove beef and set aside.
3. Step 3: In the same skillet, melt the remaining 1 tbsp butter over medium heat. Add 1 medium finely chopped white onion and 8 oz sliced cremini mushrooms. Sauté for 5 minutes until softened and golden.
4. Step 4: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant. Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 1 minute to cook the flour.
5. Step 5: Gradually whisk in 2 cups beef broth, 1/4 cup whiskey, 1 tbsp Dijon mustard, and 1 tbsp Worcestershire sauce. Cook over medium heat for 5-7 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Reduce heat to low and stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Return the beef strips to the skillet and simmer gently for 3 more minutes until the beef is cooked through and the sauce is creamy.
7. Step 7: Serve the beef stroganoff over the drained egg noodles and garnish with 2 tbsp chopped fresh parsley.