There's a reason this meal is an old-school favorite. Beef sirloin stroganoff with mushrooms, egg noodles, and parsley is a hearty, wholesome dinner the whole family will love. And — bonus time! — you can get it on the table in 30 minutes or less. (Omit the beef and use veggie broth to keep it vegetarian.)
What is Beef Stroganoff?
Named for a member of a prominent Russian family of the 16th to 18th century, either Count Pavel Stroganov or Alexander Grigorievich Stroganov, beef stroganoff is strips or cubes of beef (usually tenderloin, sirloin, or top loin) with a creamy roux sauce that includes sour cream and sometimes mustard. Onions and mushrooms are common additions, though not requirements, and it's served with rice pilaf or egg noodles.
Yes! Obviously omit the beef, use vegetable broth instead of beef broth, and double the amount of mushrooms.
Use any type of pasta you have in the pantry, or cook up a box of rice pilaf instead.
My mom always used curly parsley, so that's what I use, too. I like the fun texture it brings to the silky sauce. However, if you've got flat-leaf (Italian) parsley growing out back, go ahead and use that instead.
I know, I know. One and a half pounds of good sirloin steak can get expensive. If you're on a budget, buy the same weight of ground beef instead. The texture will be more like Hamburger Helper, but that's not exactly a bad thing!
I'm no nutritionist, but I feel really good about feeding this meal to my family. It has lots of protein, as well as mushrooms, onion, garlic, and parsley — all cloaked in a kid-friendly creamy sauce that's much less fatty than mac and cheese.
Looking for more meat-centered meals? Want even quicker weeknight dinner ideas?
Beef Sirloin Stroganoff with Egg Noodles and Parsley
- 1 large high-sided skillet or Dutch oven
- 1 Large pot
- Wooden spoons
- 1 (12-ounce) bag wide egg noodles
- 1½ pounds beef sirloin steaks, cut against the grain into ¼-inch-thick slices
- 2½ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 8 ounces cremini (baby bella) mushrooms, stemmed and sliced
- 3 large cloves garlic
- ¼ cup all-purpose flour
- 1 (14.5-ounce) can low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- ½ cup sour cream
- ⅓ cup chopped fresh parsley, plus more for garnish
- Bring a large pot of salted water to a boil, and cook the noodles according to the package directions. (Start the water before you season the meat. Then, add the noodles when the water boils. If you time it this way, everything should be done at the same time.)
- Put the sliced beef in a bowl, sprinkle with the ground black pepper and 1½ teaspoons salt and toss to coat.
- Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. When the oil is hot (it will slosh around the pan easily when you lift the handle), add the beef to the skillet in a single layer. Cook for about 1 minute, until the beef easily unsticks from the skillet when you nudge it with a wooden spoon, then turn the beef and cook for 1 to 1½ minutes, until you see just a little pink in the center of each piece. Use a slotted spoon to transfer the beef to a plate, leaving as much juice/fat in the pan as possible.
- Return the skillet to the stove over medium-high heat and add the butter. When the butter is fully melted, add the onion, mushrooms, and garlic. Cook, stirring frequently, for 5 minutes or until the onion is translucent.
- Sprinkle the flour over the vegetables and stir for 1½ to 2 minutes. Pour in the beef broth and Worcestershire sauce. Stir well and let the mixture come to a boil, using a wooden spoon or spatula to scrape up all the browned bits from the bottom of the skillet. As soon as the liquid boils, reduce the heat to medium-low and cook for 5 to 7 minutes, stirring frequently, until the sauce is as thick as gravy.
- Return the cooked beef to the skillet, along with all the accumulated juices. Stir in the meat, then add the sour cream, parsley, and remaining 1 teaspoon of salt. Stir until everything is incorporated and the sauce is heated through, then turn off the burner.
- Serve the beef stroganoff immediately over the cooked egg noodles, and garnish with more chopped fresh parsley.
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