Beef and mushroom stroganoff is a quick skillet dinner built around short cooking and a gentle finish. Brown the beef in batches, let the mushrooms lose their moisture, and add sour cream off the heat. Egg noodles catch the creamy sauce without making the dish heavy.
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Beef and Mushroom Stroganoff with Noodles
Ingredients
- 500 g beef sirloin, trimmed and cut across the grain into thin strips
- 300 g chestnut mushrooms, sliced
- 1 medium onion, about 150 g, thinly sliced
- 2 tablespoons neutral oil, divided
- 20 g unsalted butter
- 1 tablespoon plain flour, about 10 g
- 250 ml low-salt beef stock
- 150 g full-fat sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon fine salt, divided
- 1/4 teaspoon ground black pepper
- 300 g dried egg noodles
- 2 tablespoons chopped parsley
Preparation
- Bring a large saucepan of water to the boil for the noodles. Pat beef dry and season with half the salt and the pepper.
- Heat 1 tablespoon oil in a large skillet over high heat. Sear the beef in two batches for 1–2 minutes per batch, just until browned on the outside. Transfer to a clean plate.
- Lower heat to medium-high. Add remaining oil and butter. Cook mushrooms for 6–8 minutes until their liquid evaporates and they begin browning. Add onion and remaining salt, then cook for 4 minutes.
- Stir in flour and paprika for 1 minute. Gradually stir in stock and mustard. Simmer for 3–4 minutes until lightly thickened. Cook noodles according to the packet and drain.
- Reduce the skillet heat to low. Return beef and its juices and warm briefly until cooked to your preference. Remove from heat. Stir a spoonful of warm sauce into the sour cream, then gently stir it all into the skillet.
- Serve immediately over the noodles and scatter with parsley. Avoid boiling the sauce after the sour cream is added.
Choosing a quick-cooking cut
Sirloin suits this method because thin strips become tender after a brief sear. Stewing beef needs a much longer cooking method and will remain chewy here. Slice across the grain rather than along the muscle fibres. Chilling the steak briefly can make thin slicing easier. Keep raw beef separate from ready-to-eat ingredients and wash utensils after handling it.
Browning without steaming
Use a wide skillet and let it heat before adding beef. Crowding the pan drops the temperature and releases liquid. Two batches give the strips space to brown. The beef is returned later, so it does not need prolonged cooking during the first sear. Mushrooms also release water, which should mostly evaporate before flour and stock go into the pan.
Keeping the sauce smooth
Use full-fat sour cream and let it lose its refrigerator chill while preparing the ingredients. Stirring a little warm sauce into it first reduces the sudden temperature change. Take the skillet off the heat before combining. If the sauce is thicker than you like, loosen it with a little hot water. Mustard supplies acidity, so taste the finished sauce before adding more.
Serving and allergens
Cook noodles separately and drain just before serving. Parsley adds freshness at the table. For a change of accompaniment, serve the sauce with mashed potatoes prepared separately. This recipe contains wheat, eggs and milk, and Dijon mustard contains mustard. Stock may contain celery or other allergens, so check its label.
Storage and reheating
Refrigerate leftovers within 2 hours in shallow covered containers. Use within 3 days. Keep noodles separate where possible. Reheat gently, stirring, until steaming hot throughout. Add a splash of water if the sauce has thickened. The sour cream sauce may separate when frozen, so refrigeration is preferable for the best texture.
Common questions
Tough beef usually comes from the cut, slicing direction or overcooking. A watery sauce needs a few extra minutes of simmering before the sour cream is added. If the sauce splits, it can still be served, though the texture will be less smooth. For the next batch, cool the pan slightly and temper the sour cream before stirring it in.
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