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In the realm of comfort food, few dishes evoke warmth and nostalgia quite like Beef and Mushroom Stroganoff. This rich, creamy dish, featuring tender beef and earthy mushrooms, is a staple in many households, often passed down through generations. With its origins tracing back to Russian cuisine, this homestyle version offers an accessible and delightful take that can be prepared in just 30 minutes. Whether you're looking to impress family at a dinner table or indulge in a cozy night in, this Beef and Mushroom Stroganoff recipe is sure to satisfy.

Homestyle Beef and Mushroom Stroganoff

Indulge in the ultimate comfort food with this easy Beef and Mushroom Stroganoff recipe. Perfect for a cozy night in or impressing family at dinner, this dish features tender beef, earthy mushrooms, and a creamy sauce that comes together in just 30 minutes. With rich flavors and a nod to its Russian origins, this homestyle version is sure to evoke warmth and nostalgia. Serve it over egg noodles and enjoy a hearty meal that warms the soul.
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Ingredients
  

1 pound beef sirloin or tenderloin, thinly sliced

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (button or cremini)

1 tablespoon all-purpose flour

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and pepper, to taste

1 cup sour cream

2 tablespoons fresh parsley, chopped, for garnish

12 ounces egg noodles or your choice of pasta

Instructions
 

Cook the Noodles: Start by cooking the egg noodles according to the package instructions. Drain and set aside, reserving a small amount of the pasta water.

    Prepare the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef in batches to avoid overcrowding. Sear for 2-3 minutes until browned. Remove the beef from the skillet and set aside.

      Sauté the Aromatics: In the same skillet, add the chopped onion and cook for about 3-4 minutes until softened. Next, add the minced garlic and sliced mushrooms, sautéing for another 5 minutes, or until the mushrooms are golden and tender.

        Make the Sauce: Sprinkle the flour over the mushroom mixture and stir to combine. Slowly pour in the beef broth while stirring continuously to prevent lumps. Add the Worcestershire sauce, Dijon mustard, and paprika. Season with salt and pepper to taste.

          Simmer and Thicken: Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, allowing the sauce to thicken. If it becomes too thick, add a bit of reserved pasta water to adjust the consistency.

            Add Back the Beef: Return the cooked beef to the skillet and stir it into the mushroom sauce. Lower the heat and mix in the sour cream until well combined and heated through. Adjust seasoning if necessary.

              Combine with Noodles: Gently fold in the cooked egg noodles, making sure they are well coated with the creamy sauce.

                Serve: Garnish with freshly chopped parsley and serve immediately for a comforting meal.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6