Beef Stroganoff Recipe

4 servings


15 minutes

active time

30 minutes

total time


1 lb top sirloin steak (thinly sliced into strips*)

2 Tbsp olive oil

2 Tbsp unsalted butter

1/2 medium onion (finely chopped)

1/2 lb brown mushrooms (thickly sliced)

1 garlic cloves (minced)

1 Tbsp all-purpose flour

1 cup beef broth

3/4 cup heavy whipping cream

1/4 cup sour cream

1 Tbsp Worcestershire sauce

1/2 tsp dijon mustard

1/2 tsp salt

1/4 tsp black pepper

1 Tbsp green onion (to garnish)

8-12 oz egg noodles (to serve)


Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.

Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.

Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.

Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.

Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.

Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.


Serving Size



689 kcal

Total Fat

38 g

Saturated Fat

18 g

Unsaturated Fat


Trans Fat



198 mg


608 mg

Total Carbohydrate

48 g

Dietary Fiber

2 g

Total Sugars

3 g


37 g

4 servings


15 minutes

active time

30 minutes

total time
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