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The Boat Shed Kitchen

Creamy Beef Stroganoff with Egg Noodles

This creamy beef stroganoff with egg noodles is the ultimate comfort food. Juicy sirloin strips are coated in a flavorful gravy made with mushrooms, onions, Dijon, and sour cream. It’s hearty, easy to make, and perfect for a cozy night in.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 pound sirloin steak sliced into bite-sized strips
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 yellow onion peeled and thinly sliced
  • 8 ounces button mushrooms sliced
  • 3 cloves garlic minced
  • 16 ounces low-sodium beef broth
  • ½ teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • 2 teaspoons Worcestershire sauce
  • ½ cup sour cream
  • 20 ounces egg noodles
  • Fresh parsley chopped (for garnish)

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook egg noodles until al dente. Drain and set aside.
  3. In a bowl, combine flour, salt, and pepper.
  4. Toss steak slices to coat. Reserve leftover flour.
  5. Heat olive oil in a skillet over medium-high heat. S
  6. ear steak strips in batches, then remove.
  7. In the same skillet, melt butter. Add onions and cook until translucent.
  8. See full steps with tips & photos → https://theboatshedcafe.com/creamy-beef-stroganoff-with-egg-noodles/

Notes

• Don’t overcook the beef or it may become tough—searing quickly is key.
• For extra richness, stir in a tablespoon of cream cheese along with the sour cream.