Easy Beef Stroganoff

4 servings


50 minutes

total time


1 ½ pounds sirloin steak (or ribeye , cut into ½-thick strips or 1-inch cubes)

3 tablespoons flour (divided)

½ teaspoon seasoned salt

½ teaspoon black pepper

2 tablespoons olive oil

2 tablespoons butter

1 small onion (diced)

8 ounces mushrooms (sliced, white or cremini)

1 clove garlic (minced)

14 ½ ounces beef broth

2 teaspoons Worcestershire sauce

½ tablespoon dijon mustard

½ teaspoon dried thyme leaves

½ cup sour cream


Season the beef with salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.

In a large skillet or saucepan, heat olive oil over medium-high heat. Brown beef in small batches for about 1 minute on each side until lightly browned. Transfer to a plate and set aside.

Reduce the heat to medium. Add butter and onion to the pan, cooking until the onion is softened, about 4-5 minutes. Add the mushrooms and garlic, continuing to cook until softened, about 4 minutes.

Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.

Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, reduce the heat, and let simmer for 5 minutes.

Add the beef and any juices on the plate to the sauce. Cook for an additional 2 minutes or until the beef is heated through.

Remove from the heat and gently stir in sour cream. Season with salt and pepper to taste. Serve over egg noodles and garnish with parsley.


Serving Size



453 kcal

Total Fat

25 g

Saturated Fat

13 g

Unsaturated Fat


Trans Fat



148 mg


761 mg

Total Carbohydrate

12 g

Dietary Fiber

1 g

Total Sugars

3 g


43 g

4 servings


50 minutes

total time
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