Easy Beef Stroganoff Recipe

This easy beef stroganoff recipe uses fragrant flavors, like nutmeg, to add complexity to a classic dish.

4.50 from 10 votes

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Prep Time: 20

Cook Time: 45

Inactive time: 25

Total Time: 1 30

Servings:

Calories: 667kcal

1 tablespoon neutral oil
2½ pounds mushrooms I used a blend of baby bella and white mushrooms
2 yellow onions peeled and thinly sliced into half-moons
5 tablespoons butter divided
1½ pounds skirt steak sliced against the grain into thin strips; or use ribeye, filet mignon tips, or top sirloin
½ teaspoon nutmeg
½ teaspoon crushed red pepper
½ teaspoon dry thyme
3 cups beef stock divided
¼ cup flour
3 tablespoons Worcestershire sauce
½ cup fresh parsley minced; divided
¼ cup sour cream
Salt and pepper to taste
16 ounces egg noodles

Heat the oil in a wide, deep pot over medium-high. Once hot, add half the mushrooms and cook for 8-10 minutes until well-browned. Season with salt and pepper. Transfer to a bowl. Cook the remaining mushrooms until well-browned and transfer to the same bowl.

If the pot is too dry, add another teaspoon or two of oil and add the onions. Cook for 10-15 minutes until they begin to soften significantly and turn a deep golden brown. Adjust the heat as necessary to prevent them from burning. Season with salt and pepper and transfer to the bowl of mushrooms.

Season the sliced beef with salt and pepper and pat dry. Melt 3 tablespoons of butter into the pot and add the beef in batches. Cook without moving until well-browned and no longer pink.
Add the nutmeg, crushed red pepper, and thyme to the pot and cook for 30-45 seconds until fragrant.
Add the mushrooms and onions and toss to combine everything. Turn the heat to high. Once the pot is sizzling, add ½ cup beef stock and bring to a boil. Reduce heat and simmer for 5-10 minutes. Taste and season with salt and pepper.

Warm the remaining beef stock in the microwave. Whisk the flour into the warm stock and add the Worcestershire sauce.
Pour the mixture into the pot and bring to a low boil. Reduce heat and simmer for 20-25 minutes. Season again with salt and pepper.

Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and return the pot to the stove.
Melt the remaining 2 tablespoons butter in the pot. Add the egg noodles and half the minced parsley and toss to combine. Season with salt and pepper. Set aside.

Scoop out ½ cup of the gravy from the beef stroganoff. Stir in the sour cream and whisk until smooth. The sour cream should be warmed through. Pour the mixture into the pot of beef and stir to combine.
Add the remaining minced parsley to the beef stroganoff and turn off the heat.

Divide the buttered noodles between bowls and pile the beef stroganoff on top. Garnish with more parsley, if desired. Enjoy!

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