The Ultimate Modern Beef Stroganoff
A forkful of tender, seared beef wrapped in a glossy, mushroom-studded sauce—that’s comfort without the fuss. This modern Beef Stroganoff keeps the soul of the classic, but swaps long braises and canned soup for fast searing, concentrated mushroom flavor, and a velvety crème fraîche finish. Dinner that tastes like effort, made in under an hour.
Servings 4
Calories 350kcal
Ingredients
- 1.5 lb sirloin or ribeye thinly sliced against the grain
- 2 tbsp olive oil divided
- 1 lb cremini mushrooms sliced
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1/4 cup dry sherry or white wine optional
- 2 tbsp all-purpose flour or 1 tbsp cornstarch
- 2 cups low-sodium beef broth
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup crème fraîche or high-quality sour cream
- Salt and freshly ground black pepper
- 12 oz wide egg noodles
- Fresh parsley chopped, for garnish
Instructions
- Season beef with salt and pepper. Bring a pot of salted water to boil for noodles.
- Heat 1 tbsp oil in a large skillet over high heat. Sear beef in batches 1–2 minutes per side until browned. Remove and set aside.
- Add remaining oil and mushrooms; cook 6–8 minutes until golden. Add onion; cook 2–3 minutes. Add garlic; cook 30 seconds.
- Deglaze with sherry, scraping fond; reduce by half. Sprinkle flour and cook 1 minute or add cornstarch slurry.
- Slowly add beef broth while stirring. Add Worcestershire and Dijon. Simmer 5–7 minutes until slightly thickened.
- Cook noodles per package; drain. Reduce heat to low, return beef to pan, remove from heat, and stir in crème fraîche. Season to taste.
- Serve over noodles and garnish with parsley.
Notes
Substitute crème fraîche with full-fat sour cream off heat if needed.
For gluten-free, use cornstarch and verify broth and Worcestershire are gluten-free.
Nutrition
Calories: 350kcal