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The Boat Shed Kitchen

Creamy Beef Stroganoff

A creamy, savory classic made with tender beef, mushrooms, and a silky sour cream sauce. Served over egg noodles and sprinkled with fresh parsley, this beef stroganoff is easy to prepare yet tastes like a labor of love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 1 pound beef sirloin or tenderloin thinly sliced into strips
  • 1 medium onion chopped
  • 8 ounces mushrooms sliced (button or cremini work well)
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard optional
  • 1 cup sour cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 8 ounces egg noodles or pasta of choice
  • Fresh parsley chopped (for garnish)

Method
 

  1. Boil salted water in a large pot and cook the egg noodles until al dente.
  2. Drain and set aside.
  3. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat.
  4. Add beef in batches, season, and brown for 2–3 minutes.
  5. Remove and set aside.
  6. Add remaining butter to the skillet.
  7. Sauté onions and mushrooms for 5–7 minutes until soft.
  8. See full steps with tips & photos → https://theboatshedcafe.com/creamy-beef-stroganoff-2/

Notes

• Slicing the beef thinly against the grain helps keep it tender.
• Cremini mushrooms add a deeper flavor, but white button mushrooms work too.
• Don’t let the sauce boil after adding sour cream—it can curdle.