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Easy Beef Stroganoff

This Easy Beef Stroganoff is a classic dinner of tender slices of beef, mushrooms, and onions in a rich sour cream sauce served over egg noodles. It's hearty and satisfying and ready in less than an hour!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: American, Russian
Servings: 6
Calories: 700kcal
Author: Michelle / Now Cook This!

Ingredients

  • 6 ounces wide egg noodles, uncooked
  • 1 pound fresh mushrooms, sliced
  • 1 cup diced onions
  • 4 tablespoons butter, divided
  • 2 pounds boneless beef sirloin steak, sliced into ½" x 1½" pieces
  • cups beef broth or stock, divided, I use and recommend 2½ teaspoons of Better Than Bouillon roasted beef base combined with 2½ cups water
  • 4 tablespoons ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon salt, add more or less to taste
  • 5 tablespoons all-purpose flour
  • 1 (16-ounce) container sour cream
  • chopped fresh parsley, optional (for garnish)

Instructions

  • Boil the egg noodles in salted water according to the package directions; drain and set aside. If desired, toss with some butter or olive oil to keep the noodles from sticking together.
  • While the noodles are cooking, start making the rest of the dish. Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and onions and cook until tender, about 5 minutes. Remove the mushrooms and onions from the skillet to a bowl or plate.
  • Melt the remaining 1 tablespoon of butter in the same skillet and add the sliced beef. Cook, stirring occasionally, until the beef is lightly browned.
  • Add 2 cups of the beef broth, the ketchup, garlic, and salt to the skillet; stir to combine, scraping up any browned bits off the bottom of the pan. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes.
  • In a small bowl, combine the remaining ½ cup beef broth and the flour until smooth. Stir the flour mixture into the beef mixture in the pan.
  • Return the mushrooms and onions back to the pan; stir to combine. Bring to a gentle boil and boil, stirring occasionally, for 1 minute or until the sauce has thickened.
  • Remove the skillet from the heat and stir in the sour cream. Note: This is to prevent the sauce from separating. If you add the sour cream while the sauce is boiling, it may separate.
  • Taste and adjust the seasoning, if needed. Serve over egg noodles. Sprinkle with chopped fresh parsley, if desired.

Recipe Notes

  • If you have leftovers, be sure to reheat them slowly and gently. Avoid boiling, as sauces containing sour cream can separate when boiled. 
  • I don't recommend freezing this dish because sauces with sour cream always seem to separate and often take on a weird grainy texture when frozen. If 6 servings is too much for your household, the recipe is easily halved so you won't have a lot of leftovers.
  • Also good served over rice or mashed potatoes!
  • Estimated calories are for one serving of Beef Stroganoff and about 1 cup of cooked egg noodles. Estimated calories for the Beef Stroganoff only are 590 per serving.