Creamy Beef Stroganoff

Creamy Beef Stroganoff — Warm, Cozy & Done in 30 Minutes. This beef stroganoff is one of those meals that feels like a big warm hug. You get soft, juicy beef strips, golden mushrooms, and a super creamy sauce all mixed together in one pan. Pour it over buttery egg noodles and dinner is done! It uses everyday ingredients and simple steps, so anyone can make it — even on a busy school night.

This cozy beef and mushroom dish is ready in about 30 minutes and tastes like something you’d order at a restaurant. Juicy beef strips and golden mushrooms sit in a smooth, creamy sauce that’s hard to stop eating. Scoop it over egg noodles for a dinner the whole family will love.

 Ingredients

• 1½ lbs (680 g) beef sirloin or tenderloin, cut into thin strips
• 1 teaspoon salt, plus a little more if needed
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 2 tablespoons all-purpose flour (just a light coating)
• 3 tablespoons unsalted butter, split into parts
• 1 tablespoon olive oil
• 1 medium yellow onion, cut into tiny pieces
• 4 garlic cloves, chopped up small
• 10 oz (280 g) cremini or white button mushrooms, sliced
• 1 cup (240 ml) low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 cup (240 ml) full-fat sour cream, left out of the fridge first
• 2 tablespoons cream cheese (optional — makes it extra creamy!)
• Fresh flat-leaf parsley, chopped, for topping
• 12 oz (340 g) egg noodles, cooked the way the bag says
• 1 tablespoon butter (to mix with the noodles)
• Salt for the pasta water

Creamy Beef Stroganoff: Directions

1. Dry the beef strips with paper towels. Sprinkle on 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon smoked paprika. Toss the beef in 2 tablespoons of flour and shake off what doesn’t stick.
2. Put 1 tablespoon of butter and 1 tablespoon of olive oil in a Slow Cooker. Turn the heat to high and wait until the pan is really hot.
3. Lay the beef flat in the pan — don’t stack it. Cook in two separate rounds so the pan stays hot. Let each side cook for 1–2 minutes until it looks golden brown. Move the cooked beef to a plate and set it aside.
4. Turn the heat down to medium. Add the last 2 tablespoons of butter to the same pan. Once it melts, add the onion pieces. Cook for 3–4 minutes, scraping up the brown bits stuck to the bottom of the pan.
5. Add the chopped garlic and stir it around for about 30 seconds, just until it smells really good.
6. Spread the mushroom slices flat in the pan. Don’t stir right away — let them cook for 2–3 minutes so they get a nice golden color. Then stir and cook for 3 more minutes until they’re soft.
7. Pour in 1 cup of beef broth, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of Dijon mustard. Stir it all together and let it bubble gently for 4–5 minutes until the sauce gets a little thicker.
8. Turn the heat to the very lowest level. Add the sour cream one spoonful at a time, stirring slowly so it blends in nice and smooth. If you’re using cream cheese, add that too. Never let the sauce boil after the sour cream goes in — it will get lumpy!
9. Put the beef and all its juices back into the pan. Stir gently and let everything cook together for 3–4 minutes until the beef is warm and covered in that creamy sauce. Taste it and add more salt or pepper if you like.
10. Mix your cooked egg noodles with 1 tablespoon of butter. Spoon the beef stroganoff right on top and finish with a sprinkle of fresh parsley. Serve it up and enjoy!