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Quick Creamy Skillet Beef Stroganoff Recipe with Egg Noodles Made Easy

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A quick and creamy beef stroganoff cooked in a skillet with tender beef strips, mushrooms, and a rich sour cream sauce served over egg noodles. Perfect for a comforting weeknight meal ready in about 30 minutes.

Ingredients

Scale
  • 1 pound (450g) beef sirloin or top round, thinly sliced into strips
  • 2 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion, finely chopped
  • 8 ounces (225g) cremini or white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup (240ml) beef broth (low sodium recommended)
  • 1 cup (240ml) sour cream, full fat
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)
  • 8 ounces (225g) egg noodles
  • Water and salt for boiling noodles

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225g) of egg noodles and cook according to package instructions (usually 7-9 minutes) until al dente. Drain and set aside. Toss with a little olive oil if not serving immediately.
  2. While noodles cook, thinly slice 1 pound (450g) of beef sirloin into strips about ¼ inch thick. Pat dry with paper towels.
  3. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Add 1 finely chopped onion and sauté for 3-4 minutes until translucent.
  4. Add 8 ounces (225g) sliced mushrooms and cook for another 5 minutes, stirring occasionally, until they release moisture and start browning.
  5. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
  6. Push the veggies to the side of the skillet. Add the beef strips in a single layer and sear for 2-3 minutes on each side until browned but not fully cooked through. Cook in batches if needed to avoid overcrowding.
  7. Stir in 1 teaspoon Dijon mustard and 1 tablespoon Worcestershire sauce. Pour in 1 cup (240ml) beef broth and bring to a simmer. Let reduce slightly for 3-4 minutes, stirring occasionally. Reduce heat to low.
  8. Remove skillet from heat and stir in 1 cup (240ml) sour cream until smooth. Season with salt and freshly cracked black pepper to taste. Return to low heat gently—do not boil.
  9. Add the drained noodles to the skillet and toss gently to coat in the sauce. Garnish with chopped fresh parsley if desired. Serve immediately.

Notes

Pat beef dry before searing to get a good crust. Avoid overcrowding the pan to prevent steaming the beef. Add sour cream off heat or on low heat to prevent curdling. Use fresh mushrooms for best flavor. Adjust sauce thickness by adding broth or reducing longer. Can substitute Greek yogurt for sour cream for lighter version. For dairy-free, use cashew or coconut cream. For low-carb, substitute noodles with spiralized zucchini.

Nutrition

Keywords: beef stroganoff, creamy beef stroganoff, quick dinner, skillet recipe, egg noodles, comfort food, weeknight meal

Find it online: https://shimmersnack.com/quick-creamy-skillet-beef-stroganoff-recipe-with-egg-noodles-made-easy/