This skillet beef and mushroom stroganoff is the weeknight-friendly version of the classic: tender strips of beef, plenty of mushrooms, and a creamy tangy sauce that comes together fast—no canned soup required.
Why you’ll love this skillet stroganoff
- Fast: dinner on the table in about 30 minutes.
- One-pan sauce: the flavor builds right in the skillet.
- Comforting but balanced: savory beef, earthy mushrooms, and a bright finish from sour cream.
- Flexible: works with noodles, mashed potatoes, or rice.
Ingredients
- 12 oz egg noodles
- 1 1/4 lb sirloin steak (or ribeye), sliced into thin strips against the grain
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 12 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 cups low-sodium beef broth
- 1/2 cup sour cream, room temperature
- 1 tbsp chopped fresh parsley (optional)
How to make skillet beef and mushroom stroganoff
1) Cook the noodles. Bring a large pot of salted water to a boil. Cook egg noodles until just al dente. Reserve 1/2 cup pasta water, then drain.
2) Prep the beef. Pat beef dry. Season with salt and pepper, then toss with flour to lightly coat (this helps with browning and thickens the sauce).
3) Sear the beef. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the beef in a single layer and sear 60–90 seconds per side until browned but not overcooked. Transfer to a plate and repeat with remaining beef, adding the second tablespoon oil as needed.
4) Sauté aromatics and mushrooms. Reduce heat to medium. Add butter, onion, and mushrooms. Cook 6–8 minutes, stirring occasionally, until mushrooms release their liquid and start to brown. Add garlic and cook 30 seconds.
5) Build the sauce. Stir in Worcestershire and Dijon. Pour in beef broth, scraping up browned bits. Simmer 3–5 minutes until slightly reduced and glossy.
6) Finish with sour cream (no curdling). Lower heat to low. Stir in sour cream until smooth. If the sauce is too thick, add a splash of reserved pasta water.
7) Combine and serve. Return beef (and any juices) to the skillet and warm through 1–2 minutes. Toss with noodles or spoon sauce over noodles. Finish with parsley and extra black pepper.
Tips for tender beef and a creamy sauce
- Slice against the grain: it makes even lean steak feel tender.
- Don’t overcrowd the pan: sear in batches so the beef browns instead of steaming.
- Keep sour cream off high heat: add it on low for a smooth, creamy sauce.
- Adjust consistency: pasta water loosens; simmering thickens.
Easy variations
- Ground beef version: brown 1 lb ground beef, drain if needed, then continue with onions and mushrooms.
- Extra mushroom-y: use 16 oz mushrooms and brown them well for deeper flavor.
- Swap the dairy: full-fat Greek yogurt works (add off heat and stir gently).
- Add a little heat: a pinch of smoked paprika or crushed red pepper.
What to serve with stroganoff
- Egg noodles (classic) or buttered wide noodles
- Mashed potatoes or egg-free pasta
- Steamed green beans, peas, or roasted broccoli
- A crisp green salad with a tangy vinaigrette
Storage and reheating
- Refrigerate: store in an airtight container up to 3 days.
- Reheat: warm gently on the stove or microwave at 50% power, adding a splash of broth or water to loosen the sauce.
- Freezing: cream-based sauces can separate; if you freeze, thaw overnight and reheat slowly, stirring well.
Skillet Beef and Mushroom Stroganoff (Printable Recipe)
- Yield: 4 servings
- Time: 30 minutes
Instructions
- Cook egg noodles in salted boiling water until al dente. Reserve 1/2 cup pasta water; drain.
- Season beef with salt and pepper; toss with flour.
- Sear beef in a hot skillet with oil in two batches; transfer to a plate.
- Sauté onion and mushrooms in butter until browned; add garlic for 30 seconds.
- Stir in Worcestershire and Dijon. Add beef broth and simmer 3–5 minutes, scraping the pan.
- Reduce heat to low; stir in sour cream until smooth. Thin with pasta water if needed.
- Return beef to skillet to warm through. Toss with noodles (or serve over noodles). Garnish with parsley.
