This beef stroganoff features tender beef sirloin, succulent mushrooms, and diced onion in a rich sour cream sauce with a hint of Dijon mustard paired with al dente egg noodles. I love this comforting dish as one of my favorite Makarna Yemekleri that always satisfies discerning palates.

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I recently tried making an Easy Beef Stroganoff and I instantly fell in love with its bold flavors. I love how the tender 1 lb beef sirloin, cut into bite sized pieces, is first seasoned with salt and pepper and then lightly dusted with 2 tbsp all-purpose flour.

When I heat up the 2 tbsp vegetable oil in a pan, I add a diced medium onion and 2 minced garlic cloves, letting them soften before tossing in the sliced 8 oz mushrooms. Then I pour in 1 cup beef broth and stir in 2 tsp Dijon mustard giving it a real kick.

Finally, after the beef and mushrooms have cooked through, I lower the heat and mix in 1 cup sour cream to form a rich gravy that pairs perfectly with the 8 oz egg noodles. This dish brings the heart of Dana Eti with a touch of Makarna Yemekleri style making it a true Aile Yemeği experience.

Why I Like this Recipe

1. I like this recipe because it’s super easy to follow and the steps don’t feel overwhelming even if I’m not a master chef.
2. I love how the beef stays tender and the rich sour cream gravy makes the whole dish really comforting, perfect for a chill dinner.
3. I really dig the way the mushrooms and onions mix in – they give the dish an extra depth of flavor that makes every bite interesting.
4. Plus, serving it over egg noodles makes it a filling meal that reminds me of home-cooked comfort food from my childhood.

Ingredients

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Beef sirloin: A hearty, protein-rich meat that gives this dish its deep savory kick.
Sour cream: It adds tangy creaminess which smooths out the strong flavors.
Mushrooms: These earthy fungi toss in extra texture and a mild dose of fiber.
Egg noodles: Tender carbs that soak up all the yummy, buttery sauce real good.
Onion: Diced to offer a sweet, aromatic kick that makes the dish vibrate.

Ingredient Quantities

1 lb beef sirloin, cut into bite-sized pieces

Salt and pepper, to taste

2 tbsp all-purpose flour

2 tbsp vegetable oil

1 medium onion, diced

2 cloves garlic, minced

8 oz mushrooms, sliced

1 cup beef broth

2 tsp Dijon mustard

1 cup sour cream

8 oz egg noodles

Fresh parsley, chopped (optional)

How to Make this

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1. Season the beef pieces with salt and pepper and toss them with the flour until they are evenly coated.

2. Heat the vegetable oil in a large skillet over medium-high heat and brown the beef in batches until they are nicely seared, then remove them from the skillet.

3. In the same skillet, add the diced onion and minced garlic and cook until they become soft and a little golden.

4. Add the sliced mushrooms to the skillet and cook until they lose their moisture and start to brown.

5. Pour in the beef broth and stir in the Dijon mustard, making sure to scrape up any bits stuck to the pan.

6. Let the mixture simmer for a couple minutes and then lower the heat before stirring in the sour cream so it doesn’t curdle.

7. Return the browned beef back into the skillet and let everything heat together for about 5 minutes, stirring occasionally.

8. While the beef is simmering, cook the egg noodles according to the package directions, then drain them well.

9. Serve the beef stroganoff over the cooked egg noodles.

10. Sprinkle fresh chopped parsley on top for a little extra flavor if you like.

Equipment Needed

1. Cutting board and chef’s knife – useful for chopping the onion, mincing the garlic and slicing the mushrooms which helps maintain fresh textures and nutrients in your veggies.
2. Mixing bowl – needed to evenly coat the beef pieces with the flour and seasonings.
3. Large skillet – essential for browning the beef and sautéing the vegetables; its size helps with even heat distribution.
4. Spatula or tongs – helps in stirring the ingredients and turning the beef pieces to get a good sear.
5. Measuring cups and spoons – ensures you add the right amounts of beef broth, Dijon mustard and sour cream for a balanced flavor.
6. Medium pot – used to cook the egg noodles properly following the package directions.
7. Colander – necessary to drain the cooked egg noodles so they don’t become soggy.

FAQ

Can I use a different cut of beef than sirloin?

Yeah, you can, but sirloin is ideal because it's pretty tender. Using a tougher cut might require a longer cooking time and could change the texture a bit.

What if I don't have Dijon mustard?

You can use regular mustard instead, though it might lack a bit of that tangy kick Dijon gives. It's still a solid replacement.

Is it necessary to cook the egg noodles on the side?

Yup, it's best to boil them separately. This way, you can keep them perfectly al dente and mix everything together later.

How do I prevent the sour cream from curdling?

Make sure to lower the heat after adding the sour cream, and avoid bringing the pan to a boil. That little trick helps keep it smooth.

Can I leave out the mushrooms or substitute them?

Sure, if you're not into mushrooms, you can either skip them entirely or swap them with another vegetable like zucchini for a different flavor and texture.

Easy Beef Stroganoff Recipe Substitutions and Variations

Beef sirloin: If you can’t get beef sirloin, try using beef chuck roast cut into bite-sized pieces instead. It’ll work quite well in the recipe.
Vegetable oil: You can substitute canola oil or even olive oil if you’re out all-purpose vegetable oil.
All-purpose flour: For a gluten-free twist, use cornstarch, but remember to use just half the amount listed.
Sour cream: Plain Greek yogurt makes a good replacement if you can’t find sour cream, giving it a slightly tangy flavor.
Egg noodles: If you don’t have egg noodles, any pasta like fettuccine or even spaghetti can step in and work just fine.

Pro Tips

1. Don’t try to brown all the beef at once. If you throw too many pieces in the pan, they will steam instead of sear, and you won’t get that nice crust that gives you extra flavor.
2. Make sure to let the mushrooms cook long enough so that the water they release evaporates completely. It really helps in concentrating the savory taste of the dish.
3. When you’re about to stir in the sour cream, lower the heat even further to avoid curdling and to keep the sauce smooth and creamy.
4. Always taste your sauce before mixing with noodles. Sometimes a little extra salt, pepper, or even mustard can make the whole dish more balanced and delicious.

Easy Beef Stroganoff Recipe

Recipe by Dave Simpson

0.0 from 0 votes

Servings

servings

Calories

700

kcal

Equipment: 1. Cutting board and chef’s knife – useful for chopping the onion, mincing the garlic and slicing the mushrooms which helps maintain fresh textures and nutrients in your veggies.
2. Mixing bowl – needed to evenly coat the beef pieces with the flour and seasonings.
3. Large skillet – essential for browning the beef and sautéing the vegetables; its size helps with even heat distribution.
4. Spatula or tongs – helps in stirring the ingredients and turning the beef pieces to get a good sear.
5. Measuring cups and spoons – ensures you add the right amounts of beef broth, Dijon mustard and sour cream for a balanced flavor.
6. Medium pot – used to cook the egg noodles properly following the package directions.
7. Colander – necessary to drain the cooked egg noodles so they don’t become soggy.

Ingredients

1 lb beef sirloin, cut into bite-sized pieces
Salt and pepper, to taste
2 tbsp all-purpose flour
2 tbsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
1 cup beef broth
2 tsp Dijon mustard
1 cup sour cream
8 oz egg noodles
Fresh parsley, chopped (optional)

Directions

Season the beef pieces with salt and pepper and toss them with the flour until they are evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat and brown the beef in batches until they are nicely seared, then remove them from the skillet.
In the same skillet, add the diced onion and minced garlic and cook until they become soft and a little golden.
Add the sliced mushrooms to the skillet and cook until they lose their moisture and start to brown.
Pour in the beef broth and stir in the Dijon mustard, making sure to scrape up any bits stuck to the pan.
Let the mixture simmer for a couple minutes and then lower the heat before stirring in the sour cream so it doesn't curdle.
Return the browned beef back into the skillet and let everything heat together for about 5 minutes, stirring occasionally.
While the beef is simmering, cook the egg noodles according to the package directions, then drain them well.
Serve the beef stroganoff over the cooked egg noodles.
Sprinkle fresh chopped parsley on top for a little extra flavor if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.