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Skillet Night
American Classics 2 min read

Skillet Beef Stroganoff

Skillet beef stroganoff browns strips of beef with mushrooms in a creamy Dijon sauce over egg noodles in about 35 minutes. Classic American weeknight comfort.

Beef stroganoff is creamy mushroom comfort that does not need a Sunday afternoon. This skillet sears thin steak strips, builds a quick Dijon gravy, then folds in sour cream off the heat.

Toss with egg noodles and you have classic American weeknight food in about 35 minutes.

Ingredients

Beef and sauce

  • 12 oz (340 g) egg noodles
  • 1 Tbsp (15 ml) olive oil
  • 1 Tbsp (14 g) unsalted butter
  • 1 lb (454 g) sirloin or flank steak, sliced thin against the grain
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 8 oz (227 g) cremini mushrooms, sliced
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 Tbsp (8 g) all-purpose flour
  • 1 cup (240 ml) low-sodium beef broth
  • 1 Tbsp (15 ml) Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 cup (120 ml) sour cream
  • Chopped parsley, for serving

Method

  1. Cook egg noodles in salted water until just al dente; drain and reserve 1/2 cup pasta water.
  2. Meanwhile pat beef dry; season with 1/2 tsp salt and 1/4 tsp pepper. Heat oil in a 12-inch skillet over high heat. Sear beef in a single layer 1–2 minutes per side until browned but still pink inside. Transfer to a plate.
  3. Lower heat to medium. Add butter, mushrooms, and onion with remaining salt and pepper; cook 6–7 minutes until browned. Stir in garlic 30 seconds.
  4. Sprinkle flour; stir 1 minute. Whisk in broth, Worcestershire, and Dijon; simmer 3–4 minutes until slightly thick.
  5. Off heat, stir in sour cream until smooth. Return beef and any juices; warm gently 1 minute (do not boil). Toss with noodles, loosening with pasta water if needed.
  6. Scatter parsley. Taste for salt and serve hot.

Cook's note

High heat and a hot pan keep the beef tender — crowded stewing makes it gray and tough. Pull the sour cream off heat so it stays silky.

What to serve with it

Buttered noodles are classic; mashed potatoes also work. A simple cucumber salad cuts the richness.

Make-ahead and leftovers

Slice beef and mushrooms up to 1 day ahead. Leftovers keep 3 days; reheat gently with a splash of broth. Freezing sour cream sauces is not ideal.

Troubleshooting

**Sauce broken?** Whisk in a spoon of cold sour cream off heat. **Beef chewy?** Slice thinner against the grain and sear hotter next time. **Too thick?** Pasta water or broth loosens it.