Savory Beef Stroganoff


  • 1 lb (450g) beef sirloin or tenderloin, thinly sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (225g) mushrooms, sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 cup sour cream
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
  • 12 oz (340g) egg noodles, cooked according to package instructions


  1. In a large skillet, melt the butter over medium-high heat. Add the onions and garlic, sauté until softened.
  2. Add the sliced beef to the skillet and cook until browned. Remove the beef from the skillet and set aside.
  3. In the same skillet, add the mushrooms and cook until they release their moisture and are lightly browned.
  4. Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for a minute to cook off the raw flour taste.
  5. Slowly add the beef broth to the skillet, stirring constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens.
  6. Stir in the sour cream and Dijon mustard, and season with salt and pepper to taste.
  7. Return the cooked beef to the skillet and heat through.
  8. Serve the beef stroganoff over the cooked egg noodles.
  9. Garnish with chopped fresh parsley before serving.