Why did my beef turn pale?

If the skillet is too full, the strips release moisture faster than it can evaporate and steam before a browned surface forms. Use a 12-inch skillet and add more oil if the pan looks dry. Cook in batches when all the beef won't sit in a single layer without overlapping. Leave each batch alone for about 1 minute per side before turning, then remove the browned strips while I make the sauce and add them back near the end so they don't overcook.

Can I use a different steak?

I'd use boneless ribeye or beef tenderloin in place of top sirloin, keeping the amount at 1 pound and slicing the steak before seasoning it. The rest of the method stays the same.

Regular or wide egg noodles?

Butter them before serving if you want more flavor.

How do I reheat leftovers?

It keeps well for up to 3-4 days. Add a splash of beef broth when reheating to loosen the cream sauce again.

Can I deglaze with wine?

A splash of red or white wine can go into the pan in place of beef broth for deglazing. Scrape up the browned bits while it goes in, then continue with the cream sauce. It changes the base, but use the same amounts for the remaining ingredients.

Beef Stroganoff with Dijon Cream Sauce and Mushrooms

By Elena VossOct 11, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Searing the steak in a roomy skillet browns the outside in about a minute per side, and pulling it out keeps it from sitting in the sauce too long. These beef stroganoff noodles have thick mushrooms and a tangy Dijon cream sauce, with sirloin strips folded in at the end.

I slice the mushrooms thick, even though the pile looks excessive when it first hits the skillet (it looks crowded before it cooks down). They release liquid as they cook and shrink into big pieces that don't disappear into the sauce. Let the mushroom liquid cook down before the garlic goes in, or the finished sauce can look thin around the edges, and by then the onion should be soft with no puddle left under the mushrooms.

Flour cooks in the pan for a minute before the broth goes in, and I scrape up the browned bits as it loosens them. Heavy cream simmers until the sauce has thickened, then I turn the heat down to low for the sour cream and let it reduce gently until it coats the mushrooms, with the Dijon still clear.

Serve it hot over buttered egg noodles, with the sauce caught up in the folds (that's why I reach for them here). Creamy mashed potatoes and warm rice are also on my table for this one, depending on what is already cooking at dinner. Finish with parsley, chives, green onions, or another garnish you have, though I don't treat it as required.

Why you'll love this recipe

The steak goes back into the pan only at the end, so it heats through without cooking in the sauce the whole time.
Thick-cut mushrooms shrink down but stay in big, meaty pieces beside the seared beef strips.
Regular or wide egg noodles both work, and butter gives them more flavor before the stroganoff goes on top.
A 12-inch skillet gives the strips room to develop browned edges before they go into the sauce.
Heavy cream holds its texture through the simmer, then sour cream brings tang at low heat.
Dijon and Worcestershire add a sharp savory edge that keeps the cream sauce from tasting flat.

Instructions

Bring a pot of salted water to a boil. Cook the egg noodles according to the package directions, then drain and butter them if desired.

Season the sliced beef with salt and pepper and mix well.

Heat the olive oil in a skillet over medium-high heat. Sear the beef until browned, about 1 minute per side, adding more oil and working in batches if needed to avoid overcrowding. Leave the strips undisturbed while they sear.

Remove the seared beef from the skillet and set it aside.

Add the butter, onion, and mushrooms to the skillet. Saute until the onion is soft and the mushroom liquid has cooked down, about 5 minutes.

Add the garlic and saute until fragrant, about 30 seconds.

Stir in the flour and cook for about 1 minute.

Pour in the beef broth and scrape the browned bits from the bottom of the skillet.

Add the heavy cream and simmer until the sauce has thickened slightly.

Reduce the heat to low. Stir in the sour cream, Worcestershire sauce, Dijon mustard, salt, and pepper.

Simmer gently until the sauce has reduced and is thick and creamy, about 5 minutes.

Return the seared beef and any juices from the plate to the skillet. Simmer for about 1 minute, or until the beef is heated through.

Serve hot over buttered egg noodles, mashed potatoes, or rice. Garnish with parsley, chives, or green onions if desired.

FAQ

Full-fat sour cream and heavy cream hold up better in the sauce. If you'd rather ease it in, stir a tablespoon or two of the simmering sauce into the sour cream first.

Beef Stroganoff with Dijon Cream Sauce and Mushrooms

1 / 5

Dinner Pasta Beef Quick Meals Stovetop

Beef Stroganoff with Dijon Cream Sauce and Mushrooms

Name: Beef Stroganoff with Dijon Cream Sauce and Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Ingredients: 16 oz uncooked egg noodles (regular or wide); 1 lb top sirloin, boneless ribeye, or beef tenderloin (sliced); 2 tablespoons olive oil; 2 tablespoons butter; 16 oz fresh baby bella or white button mushrooms (sliced); 1/2 medium yellow onion (diced); 1 tablespoon flour; 2 cloves garlic (minced); 1 cup beef broth; 1 cup heavy cream; 1/2 cup sour cream (full-fat); 1 tablespoon Worcestershire sauce; 1 tablespoon Dijon mustard; salt (to taste); pepper (to taste); parsley, chives, or green onions (optional garnish)

By Elena VossOct 11, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

The steak goes back into the pan only at the end, so it heats through without cooking in the sauce the whole time.
Thick-cut mushrooms shrink down but stay in big, meaty pieces beside the seared beef strips.
Regular or wide egg noodles both work, and butter gives them more flavor before the stroganoff goes on top.
A 12-inch skillet gives the strips room to develop browned edges before they go into the sauce.
Heavy cream holds its texture through the simmer, then sour cream brings tang at low heat.
Dijon and Worcestershire add a sharp savory edge that keeps the cream sauce from tasting flat.

Ingredients

Servings4

•16 oz uncooked egg noodles (regular or wide)
•1 lb top sirloin, boneless ribeye, or beef tenderloin (sliced)
•2 tablespoons olive oil
•2 tablespoons butter
•16 oz fresh baby bella or white button mushrooms (sliced)
•½ medium yellow onion (diced)
•1 tablespoon flour
•2 cloves garlic (minced)
•1 cup beef broth
•1 cup heavy cream
•½ cup sour cream (full-fat)
•1 tablespoon Worcestershire sauce
•1 tablespoon Dijon mustard
•salt (to taste)
•pepper (to taste)
•parsley, chives, or green onions (optional garnish)

Instructions

1
Bring a pot of salted water to a boil. Cook the egg noodles according to the package directions, then drain and butter them if desired.
2
Season the sliced beef with salt and pepper and mix well.
3
Heat the olive oil in a skillet over medium-high heat. Sear the beef until browned, about 1 minute per side, adding more oil and working in batches if needed to avoid overcrowding. Leave the strips undisturbed while they sear.
4
Remove the seared beef from the skillet and set it aside.
5
Add the butter, onion, and mushrooms to the skillet. Saute until the onion is soft and the mushroom liquid has cooked down, about 5 minutes.
6
Add the garlic and saute until fragrant, about 30 seconds.
7
Stir in the flour and cook for about 1 minute.
8
Pour in the beef broth and scrape the browned bits from the bottom of the skillet.
9
Add the heavy cream and simmer until the sauce has thickened slightly.
10
Reduce the heat to low. Stir in the sour cream, Worcestershire sauce, Dijon mustard, salt, and pepper.
11
Simmer gently until the sauce has reduced and is thick and creamy, about 5 minutes.
12
Return the seared beef and any juices from the plate to the skillet. Simmer for about 1 minute, or until the beef is heated through.
13
Serve hot over buttered egg noodles, mashed potatoes, or rice. Garnish with parsley, chives, or green onions if desired.

FAQ

Full-fat sour cream and heavy cream hold up better in the sauce. If you'd rather ease it in, stir a tablespoon or two of the simmering sauce into the sour cream first.