A creamy, savory dish of tender beef, mushrooms, and onions in a rich sour cream sauce, served over egg noodles for a comforting meal.

Units Scale

Cook Mode Prevent your screen from going dark

Cook egg noodles according to package instructions, then drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add beef strips and cook until browned, about 3–4 minutes. Remove beef from the skillet and set aside.
In the same skillet, add onions and garlic. Sauté for 2–3 minutes, until softened.
Add mushrooms and paprika to the skillet, and cook for another 4–5 minutes, until the mushrooms release their juices and soften.
Sprinkle flour over the mushroom mixture and stir to combine. Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly add beef broth to the skillet while stirring, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes, until the sauce thickens.
Stir in sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste. Return beef to the skillet and cook for an additional 2–3 minutes, until heated through.
Serve the beef stroganoff over the cooked egg noodles and garnish with fresh parsley.

For a lighter version, you can substitute the sour cream with Greek yogurt.
Use chicken or pork in place of beef for a variation on the dish.
If you prefer a thicker sauce, add a little more flour or let the sauce simmer longer to reduce.
Serve with a side of steamed vegetables for a complete meal.