Beef Stroganoff — Classic Creamy Dinner for Four

A classic creamy dinner featuring tender strips of beef in a silky mushroom sauce, finished with sour cream for a comforting meal.

Scale

500 g (1 lb) beef sirloin or top round, trimmed and sliced thin across the grain
Kosher salt and freshly ground black pepper
2 tbsp (30 ml) neutral oil (canola or vegetable)
2 tbsp (30 g) unsalted butter
1 medium yellow onion, thinly sliced (about 150 g / 1 cup)
3 garlic cloves, minced (approx 9 g)
300 g (10 oz) cremini or button mushrooms, sliced
1 tbsp (8 g) all-purpose flour
240 ml (1 cup) low-sodium beef or chicken stock
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 g) Dijon mustard
120 ml (1/2 cup) sour cream, full-fat
340 g (12 oz) dry egg noodles or 500 g (about 4 cups) cooked pasta
Fresh parsley, chopped (optional)

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Prepare the beef and noodles: Pat beef dry and slice thinly against the grain; season with salt and pepper. Cook dry egg noodles according to package directions until al dente.
Sear the beef in batches: Heat a large skillet over medium-high, add oil, and sear beef until browned; transfer to a plate and repeat.
Cook onions, garlic, and mushrooms: Lower heat, add butter and onion; cook until translucent. Add mushrooms and sauté until browned.
Build the sauce: Sprinkle flour over vegetables and cook, then pour in stock while scraping the pan; bring to a simmer.
Finish the sauce and return beef: Stir in Worcestershire and Dijon; return beef and juices to the pan, then stir in sour cream off heat.
Plate and garnish: Serve over noodles and garnish with parsley if using.

Slice cold beef thinly for easier cutting. Avoid crowding the pan while searing to ensure proper browning.