Homemade beef stroganoff is a 30-minute skillet classic made with juicy steak, tender mushrooms, and fluffy egg noodles in savory, creamy stroganoff sauce. It's the ultimate comfort food.
Cook EGG NOODLES according to package instructions. Once cooked, thoroughly drain and set aside.
Slice BEEF to desired thickness and season with SALT and PEPPER.
Melt half the BUTTER in skillet on medium-high heat.
Add BEEF STRIPS and sear until medium (slightly pink) or to your liking. Transfer beef out of the skillet and set aside.
Melt the remaining BUTTER in heated skillet. Add ONIONS and GARLIC. Sauté until tender, stirring as needed.
Fold in MUSHROOMS and continue sautéing and until tender, stirring as needed.
In a mixing bowl, combine BEEF BROTH, FLOUR, and WORCESTERSHIRE SAUCE and whisk to remove any lumps. Stir this mixture into the mushrooms and onions.
Continue on medium-high heat and bring this mixture just to a boil. Reduce heat and simmer 5-8 minutes, or until sauce thickens, stirring as needed.Note: To thin the sauce, add splashes of beef broth. To thicken the sauce, continue cooking to reduce the liquid amount.
Once the mushroom sauce has thickened to your liking, add BEEF STRIPS back to the skillet.
Stir in SOUR CREAM and DIJON. Add SALT and PEPPER to taste.
2 Serving options:1) Scoop stroganoff mixture over egg noodles in individual serving bowls.2) Stir egg noodles (in small amounts) into the skillet mixture and heat until warmed through.Serve warm with (optional) FRESH PARSLEY.
Video
Notes
Don't want to use sour cream?Sure! Substitute sour cream with plain Greek yogurt or cream cheese.Another option is to substitute the beef broth with and equal amount of milk + 1 beef bouillon cube and follow directions as written.