Easy Beef Stroganoff Recipe



– 1 lb. sirloin beef, thinly sliced into 1" pieces – 2 Tbsp. olive oil – 1 medium yellow onions, diced – 3 c. sliced baby bella mushrooms (about 8 oz.) – 2 Tbsp. butter – 2 Tbsp. all-purpose flour – 1 (14.5 oz) can, low-sodium beef broth – 1/4 c. dry cooking sherry – 2 Tbsp. Worchestershire sauce – 1 c. sour cream – 1/2 tsp. garlic salt – 1/4 tsp. pepper – 8 oz. egg noodles, cooked according to package directions


Step 1

In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add sliced sirloin and saute until browned. Transfer to a separate bowl and cover to keep warm.

Step 2

In same skillet, add the last tbsp of olive oil and heat over medium-high. Saute the sliced mushrooms and onions for 5-7 minutes or until onions are translucent. Transfer mushrooms and onions to bowl with beef and cover to keep warm.

Step 3

In same skillet, add the butter and melt over medium heat. Add in the flour and whisk together to create a roux. Whisk for about 2 minutes until it bubbles, which means the flour is cooked through. To the roux, add the beef broth and whisk together over medium heat for about 5 minutes until thickened and comes to a low simmer. Add the sherry and Worcestershire and bring back to a simmer. The alcohol in the sherry will cook off.

Step 4

Serve the stroganoff over cooked egg noodles. The egg noodles can also be stirred into the sauce before serving.

Step 5

Refrigerate any leftovers in an airtight container for up to 5 days.