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Pioneer Woman Beef Stroganoff

Pioneer Woman Beef Stroganoff - recipe card
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This hearty beef stroganoff features tender strips of sirloin simmered in a rich, savory mushroom sauce with onions and garlic, finished with a touch of sour cream for tangy creaminess. Served over egg noodles, it’s a comforting classic that delivers deep umami flavor and silky texture in every bite.

Ingredients

Scale
  • 1 lb beef sirloin steak, thinly sliced against the grain
  • 1/2 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup yellow onion, finely diced
  • 8 oz cremini mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 cup sour cream, room temperature
  • 8 oz egg noodles (about 2/3 of a 12 oz bag)

Instructions

  1. Pat the beef sirloin dry with paper towels to remove excess moisture. Season both sides with 1/4 tsp of the salt and the black pepper. Allow it to sit at room temperature while you prep the vegetables.
  2. Bring a large pot of salted water to a rolling boil. Cook the egg noodles according to package directions (about 6–8 minutes) until al dente. Drain in a colander, rinse briefly with hot water to prevent sticking, and set aside—do not toss with oil yet, as you’ll combine with the sauce later.
  3. Heat a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat. Add the butter and olive oil; swirl the pan until the butter foams and the foam subsides, which means the oil is hot enough for a good sear.
  4. Add the sliced beef in a single layer, working in batches if needed to avoid overcrowding. Sear for 1–2 minutes per side until browned on the edges but still pink in the center—this ensures tender meat that won’t toughen from overcooking. Transfer the beef to a clean plate and set aside.
  5. Reduce the heat to medium. In the same skillet, add the diced onion and a pinch of salt. Sauté for 2–3 minutes, stirring occasionally, until the onion becomes translucent and starts to soften.
  6. Add the sliced mushrooms. Increase the heat back to medium-high and cook undisturbed for 2 minutes to allow them to brown, then stir and continue cooking for 3–4 more minutes until the mushrooms have released their liquid and it has mostly evaporated, and the mushrooms look golden and glossy.
  7. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn, as it will turn bitter.
  8. Sprinkle the flour evenly over the mushrooms and stir to coat. Cook for 1 minute to get rid of the raw flour taste—this will thicken the sauce and help it cling to the meat and noodles.
  9. Slowly pour in the beef broth while stirring constantly with a wooden spoon. Add the Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer; the liquid should gently bubble around the edges, not boil vigorously. Let it simmer for about 2–3 minutes until thickened slightly, enough to coat the back of a spoon.
  10. Reduce the heat to low. Whisk in the sour cream until completely incorporated and the sauce is smooth. Taste and adjust seasoning with additional salt and pepper if needed. If the sauce seems too thick, add a splash of beef broth or water to thin it to your liking.
  11. Add the seared beef back to the skillet along with any juices that have accumulated on the plate. Stir gently to coat the beef in the sauce and heat through for 1–2 minutes, keeping the sauce at a low simmer—do not let it boil, or the sour cream could curdle.
  12. To serve, divide the cooked egg noodles among 4 warm bowls. Ladle the beef stroganoff over the top, making sure each serving gets a generous portion of sauce and mushrooms. Serve immediately—this dish is best fresh but can be kept warm briefly over very low heat.
  13. If you prefer a thicker sauce, let it simmer a few extra minutes before adding the sour cream. For an oven alternative, keep the stroganoff warm in a covered baking dish in a 200°F / 93°C oven for up to 30 minutes, but be aware the noodles may absorb some sauce.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. For freezing, place the beef stroganoff (without noodles) in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, adding a tablespoon of beef broth or water to loosen the sauce. If reheating with noodles, stir frequently to prevent sticking. Avoiding boiling the sauce after adding sour cream to prevent curdling.

Nutrition

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