Description
When life gets a little too loud, this Stroganoff whispers “you’re home.” With tender beef, earthy mushrooms, and a silky sour cream sauce poured over buttery egg noodles, this dish turns any evening into a warm memory. It’s the meal that saved my first Friendsgiving (despite burnt onions and hedgehog distractions), and it’s been my comfort go-to ever since. Let’s turn your kitchen into a hug factory.
Ingredients
-
1 lb beef sirloin or stew meat, sliced thin
-
2 tbsp unsalted butter
-
1 medium yellow onion, sliced
-
2 cloves garlic, minced
-
8 oz mushrooms (baby bella or button), sliced
-
1 cup low-sodium beef broth
-
1 tbsp Worcestershire sauce
-
1 cup full-fat sour cream
-
Salt & pepper to taste
-
1 tbsp flour or 1 tbsp cornstarch slurry (optional)
-
12 oz egg noodles, cooked
Instructions
-
Sear the Beef: Heat 1 tbsp butter in a skillet. Pat beef dry, season, and sear in batches. Set aside.
-
Sauté Veggies: Melt remaining butter. Cook onions 4–5 mins, add garlic and mushrooms, cook until mushrooms reduce by half.
-
Make Sauce: Add broth, Worcestershire, and beef. Simmer 10–15 mins.
-
Finish Creamy: Off heat, stir in sour cream slowly. Thicken if needed. Return to low heat briefly to warm through.
-
Serve: Ladle over egg noodles. Garnish with parsley or dill.
Notes
-
Chicken Swap: Use boneless thighs + paprika.
-
Mushroom Lover’s: Double mushrooms, skip beef.
-
Instant Pot: Sauté, then pressure cook beef 15 mins.
-
Dairy-Free: Try cashew cream, though the vibe shifts.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 480 per serving
- Fat: 25g
- Carbohydrates: 30g
- Protein: 30g