Whiskey-Spiked Beef Stroganoff with Mushrooms

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender strips of beef and mushrooms simmered in a creamy sauce enriched with a splash of whiskey for depth and warmth. This American-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, finely chopped 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 tbsp Dijon mustard
• 12 oz egg noodles
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Bring a large pot of salted water with 1 tsp salt 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 butter in a large skillet over medium-high heat until melted. Add 1 lb thinly sliced sirloin steak seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 2-3 minutes until browned but not fully cooked, then remove steak and set aside.
3. Step 3: In the same skillet, add 1 tbsp butter, then add 1 medium finely chopped yellow onion and 8 oz sliced cremini mushrooms. Sauté for 5-6 minutes until softened and golden, stirring occasionally.
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 out the raw flour taste.
5. Step 5: Slowly pour in 1 1/2 cups beef broth while stirring to avoid lumps, then add 1/4 cup whiskey. Bring to a simmer and cook for 4-5 minutes until sauce thickens and coats the back of a spoon.
6. Step 6: Lower heat to medium-low and whisk in 1/2 cup sour cream and 1 tbsp Dijon mustard until combined and creamy. Return beef strips to the skillet and cook for another 2 minutes until heated through.
7. Step 7: Toss the cooked egg noodles into the sauce and mix well to coat evenly. Adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper.
8. Step 8: Serve hot, garnished with 2 tbsp chopped fresh parsley.