2 ratings

Classic Beef Stroganoff

A tried and true weeknight dinner dish
Courtesy of Beef. It's What's For Dinner.

This classic, hearty weeknight dinner is made with tender strips of steak and hearty mushrooms cooked in sour cream and served over egg noodles.

Recipe courtesy of Beef. It's What's For Dinner.

Ready in
1 h
10 m
(prepare time)
50 m
(cook time)
Calories Per Serving


  • 1 beef Top Sirloin Steak Boneless 1 inch thick (about 1 pound)
  • 1 Tablespoon minced garlic
  • 1/2 Teaspoon dried thyme leaves
  • 2 Teaspoons vegetable oil, divided
  • 1/2 Teaspoon salt, divided
  • 1/4 Teaspoon pepper
  • 1-1/3 Cup diced onions
  • 8 Ounces sliced mushrooms
  • 3 Tablespoons all-purpose flour
  • 1-1/2 Cup reduced-sodium beef broth
  • 1/2 Cup dairy sour cream
  • 2 Cups hot cooked whole wheat egg noodles


Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips.

Combine garlic and thyme in large bowl.

Add beef; toss to coat.

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot.

Add half of beef; stir fry 1 to 2 minutes or until outside surface is no longer pink.

Remove from skillet. Repeat with remaining beef. Season with 1/4 teaspoon salt and pepper. Keep warm.

Heat remaining 1 teaspoon oil in same skillet on medium-high heat until hot.

Add onions and mushrooms; cook 8 to 10 minutes until onions begin to caramelize and mushrooms are tender and begin to brown, stirring occasionally.

Sprinkle flour over onion mixture; cook and stir 2 minutes. Stir in broth and remaining 1/4 teaspoon salt. Bring to a boil.

Cook and stir 4 minutes until thickened.

Return beef to skillet; cook on medium-low heat 2 to 4 minutes until heated through. Remove from heat; stir in 1/4 cup sour cream. Season with salt and pepper, as desired.

Serve over noodles.

Top each serving with a dollop of remaining 1/4 cup sour cream. Garnish with parsley, if desired.