Whiskey-Infused Beef Stroganoff with Mushrooms

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender strips of beef sautéed with mushrooms and onions, simmered in a rich whiskey cream sauce served over egg noodles. This American-inspired beef recipe, ready in about 40 minutes, pairs beef sirloin, olive oil, unsalted butter 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 beef sirloin
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 medium, finely chopped yellow onion
• 8 oz, sliced cremini mushrooms
• 3, minced garlic cloves
• 2 tbsp all-purpose flour
• 1/4 cup whiskey
• 1 1/2 cups beef broth
• 1/2 cup sour cream
• 1 tsp Dijon mustard
• 12 oz egg noodles
• 2 tbsp, chopped fresh parsley
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz egg noodles and cook for 7-8 minutes until al dente, then drain and set aside.
2. Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Add 1 lb thinly sliced beef sirloin and season with salt and black pepper. Sear the 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 tbsp unsalted butter, 1 medium finely chopped yellow onion, and 8 oz sliced cremini mushrooms. Sauté for 5 minutes until softened and golden.
4. Step 4: Add 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: Slowly pour in 1/4 cup whiskey, scraping the bottom of the pan to deglaze, then add 1 1/2 cups beef broth. Stir and bring to a simmer, cooking for 5 minutes until the sauce thickens slightly.
6. Step 6: Lower the 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 pan and cook for another 3-4 minutes until heated through and sauce coats the beef.
7. Step 7: Serve the whiskey-infused beef stroganoff over the cooked egg noodles and garnish with 2 tbsp chopped fresh parsley.