Classic Mushroom and Beef Stroganoff - The Produce Moms

This recipe for classic mushroom and beef stroganoff is sponsored by Monterey Mushrooms®.

Warm and hearty, classic mushroom and beef stroganoff is a must-have winter meal. Sirloin steak, baby bella mushrooms, and egg noodles are covered in a rich, creamy sauce to create this ultimate comfort food.

Try it once and you’ll soon find this recipe in your regular rotation of winter dinners. It’s too good to make just once! The whole family will be begging for it again and again.

Easy-to-make Mushroom and Beef Stroganoff

How to Make Classic Mushroom and Beef Stroganoff 

Begin by bringing a large pot of salted water to a boil and cook your egg noodles according to the package instructions. Drain the noodles and set them aside.

Next, season the sirloin with salt and pepper and coat with a tablespoon of flour. Heat the olive oil in a saucepan over medium-high heat. Sear the steak for 1-2 minutes on both sides. Remove the steak from the pan and set aside.

Classic Mushroom and Beef Stroganoff 

Reduce the heat on the burner to medium and add butter. Cook the diced onions for 4-5 minutes until they are tender and translucent. Add the mushrooms and garlic and cook for an additional 4 minutes. Stir in 2 tablespoons of flour and cook for one minute.

Finally, add in the stock, dijon mustard, thyme, and Worcestershire sauce. Bring to a simmer and cook until the sauce has thickened. Add in your cooked steak and cook for a minute more. Turn off the burner and gently fold in the sour cream until fully combined. Toss the noodles with the sauce in the pan or serve over top of a bed of noodles.

Classic Mushroom and Beef Stroganoff 

Print Recipe
Classic Mushroom and Beef Stroganoff
Mushroom and Beef Stroganoff Banner Image
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dishes
Cuisine Kid-Friendly, Pasta
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 8 oz wide egg noodles
  • 1 lb sirloin steak cut into 1/2" cubes
  • 3 tbsp flour divided
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 1 small white onion diced
  • 8 oz baby bella mushrooms
  • 2 cloves garlic minced
  • 1 1/2 cups beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dijon mustard
  • 1 sprig fresh thyme
  • 1/3 cup sour cream
Course Main Dishes
Cuisine Kid-Friendly, Pasta
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 8 oz wide egg noodles
  • 1 lb sirloin steak cut into 1/2" cubes
  • 3 tbsp flour divided
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 1 small white onion diced
  • 8 oz baby bella mushrooms
  • 2 cloves garlic minced
  • 1 1/2 cups beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dijon mustard
  • 1 sprig fresh thyme
  • 1/3 cup sour cream
Mushroom and Beef Stroganoff Banner Image
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Bring a large pot of salted water to boil. Cook egg noodles according to package instructions. Drain, rinse, and set aside.
  2. Season steak cubes with salt and pepper. Toss with 1 tablespoon of the flour.
  3. Heat the olive oil in a saucepan over medium high heat. Sear the steak in small batches, about 1 minute per side. Remove the steak from the pan and set aside.
  4. Reduce heat to medium and add butter and onion. Cook for 4 minutes, or until tender and translucent.
  5. Add mushrooms and garlic and cook for an additional 4 minutes. Add remaining flour and cook for 1 minute.
  6. Add stock, Worcestershire sauce, dijon mustard, and thyme. Bring to boil and then reduce heat and simmer for 5 minutes, or until thickened.
  7. Add beef back to the pan and cook for 1 minute. Gently stir in sour cream
  8. Fold in noodles or serve on a bed of noodles. Garnish with fresh thyme sprigs.

Click here for a gluten-free, dairy-free mushroom and beef stroganoff from Monterey Mushrooms. 

Boost your Vitamin D Intake with Monterey Mushrooms® 

As moms, we love this dish because it incorporates the all-nutritious mushroom into a kid-approved meal.  Mushrooms are naturally high in fiber, low in calories, fat-free, cholesterol-free, gluten-free, low in sodium, and rich in vitamin B. They are a good source of plant-based protein.

Choose Monterey Mushrooms® “High Vitamin D” labeled mushrooms for this dish and boost your family’s vitamin D intake too! Did you know over 40% of Americans are vitamin D deficient? This number is even higher in African Americans and Latinos due to increased melanin in the skin.

Classic Mushroom and Beef Stroganoff 

Eating a dozen of Monterey Mushrooms’ medium-sized “High Vitamin D” mushrooms provides all the vitamin D you need in a day! That’s important because our modern lifestyles have us indoors and away from the sun, which is the typical way our bodies receive vitamin D.

Most commercially raised mushrooms are grown indoors, which does not provide the right conditions to make them a significant source of vitamin D. That’s why Monterey Mushrooms® teamed up with the U.S Department of Agriculture to replicate vitamin D-rich sunlight indoors. When mushrooms are exposed to this light, their penetrable tissue responds similarly to the way people do: by increasing vitamin D content. These mushrooms contain a much higher concentration of vitamin D than typical mushrooms! Learn more here. 

Classic Mushroom and Beef Stroganoff 

“High Vitamin D” mushrooms are the only significant source of vitamin D you’ll find in the produce department. Vegetarians and vegans should especially take note as most other food sources of vitamin D are meat, fish, or dairy products.

How did you and your family like this recipe for classic mushroom and beef stroganoff? Will you be adding it to your regular meal rotation? Share your thoughts and review in the comments below. Tag us in your dinner photos on Instagram @theproducemoms and @montereymushrooms.

Classic Mushroom and Beef Stroganoff 

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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