Creamy Rich Beef Stroganoff with Mushroom Magic Awaits!
Experience rich beef stroganoff simmering with cream of mushroom for a cozy dinner.
Equipment
- - Large skillet
- - Pot for boiling pasta
Ingredients
For the Beef
- 1 pound Sirloin Steak Budget-friendly alternatives include beef top round or ground beef.
For the Pasta
- 8 ounces Egg Noodles Cook until al dente to prevent overcooking.
For the Sauce
- 1 can Cream of Mushroom Soup Can be swapped for homemade mushroom sauce.
- 1 cup Sour Cream Use full-fat for richness.
- 1 medium Onion Chopped, cook until golden and translucent.
- 2 tablespoons Vegetable Oil Can use canola or olive oil.
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder Use fresh for stronger flavor.
- 1 teaspoon Paprika
For Garnishing
- 2 tablespoons Fresh Parsley Optional, can substitute with chives.
Instructions
How to Make Rich Beef Stroganoff with Cream of Mushroom
- Bring a pot of salted water to a rolling boil, then cook egg noodles until al dente, about 6-8 minutes. Drain and toss with a drizzle of oil to prevent sticking.
- Heat vegetable oil in a large skillet over medium-high heat. Add sirloin strips and sear for 2-3 minutes per side until golden brown but still tender. Remove from the skillet and set aside.
- Using the same skillet, lower the heat to medium and add chopped onions. Cook for 3-4 minutes until they turn golden and translucent.
- Stir in the cream of mushroom soup, Worcestershire sauce, garlic powder, and paprika. Let the mixture simmer for 2-3 minutes to combine.
- Add the seared beef strips back to the skillet along with any accumulated juices. Simmer for an additional 2-3 minutes until everything is heated through.
- Remove the skillet from heat and gently fold in the sour cream, creating a creamy sauce.
- Plate the beef stroganoff over the bed of egg noodles and garnish with freshly chopped parsley.
Notes
Consider a sprinkle of paprika on top for an extra pop of color.