About this recipe

A timeless, comforting Russian-American classic that belongs in every home cook's repertoire. Tender strips of beef and earthy mushrooms are bathed in a rich, tangy sour cream sauce and served over egg noodles. This well-tested version delivers deep, savory flavor without any fuss — ready in about 40 minutes and guaranteed to please the whole family.

Instructions

1. 1

   Pat the beef sirloin steak strips dry with paper towels and season generously with kosher salt and black pepper. Drying the beef is key — it ensures a good sear rather than steaming.

2. 2

   Bring a large pot of salted water to a boil. Cook the wide egg noodles according to package directions until just al dente. Drain, toss with a tiny drizzle of vegetable oil to prevent sticking, and set aside.

3. 3

   Heat 1 tablespoon of the vegetable oil in a large skillet over ^[high heat] until just smoking. Add the beef sirloin steak strips in a single layer — work in two batches to avoid crowding. Sear for 1–2 minutes per side until browned but not fully cooked through. Transfer to a plate and set aside. The beef will finish cooking in the sauce.

4. 4

   Reduce heat to ^[medium-high]. Add the remaining 1 tablespoon of vegetable oil and the butter to the same skillet. Once the butter melts, add the diced yellow onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.

5. 5

   Add the sliced cremini mushrooms to the skillet. Cook undisturbed for 2 minutes to allow them to brown, then stir and continue cooking for another 2–3 minutes until the mushrooms are golden and any liquid they release has evaporated. Add the minced garlic and cook for 30 seconds until fragrant.

6. 6

   Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat everything evenly. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.

7. 7

   Pour in the beef broth while stirring continuously, scraping up any browned bits from the bottom of the skillet. Add the Worcestershire sauce and Dijon mustard. Bring to a simmer and cook for 3–4 minutes, stirring occasionally, until the sauce thickens enough to lightly coat the back of a spoon.

8. 8

   Reduce the heat to ^[low]. Return the seared beef sirloin steak strips and any accumulated juices on the plate back to the skillet. Simmer gently for 2–3 minutes until the beef is just cooked through and tender.

9. 9

   Remove the skillet from the heat. Stir in the room-temperature sour cream until fully incorporated and the sauce is smooth and creamy. Do not boil after adding the sour cream or it may curdle. Taste and adjust seasoning with kosher salt and black pepper.

10. 10

    Serve the stroganoff immediately over the cooked wide egg noodles. Garnish with freshly chopped parsley if desired.