Community recipe
Creamy Beef Stroganoff with Dill and Dijon
Tender seared beef and mushrooms meet a silky, savory sauce brightened with Dijon and fresh dill, served over buttery-soft egg noodles. A familiar, cozy skillet dinner with a lively, tangy finish.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 8 oz cremini mushrooms, wiped clean, dried, and sliced
- 1 yellow onion, peeled and finely chopped
- 2 garlic cloves, peeled and minced
- 1 tsp fine salt
- 12 oz wide egg noodles
- 1 lb beef sirloin, trimmed and cut across the grain into thin strips
- 1 tbsp neutral oil
- 0.75 tsp fine salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp sweet paprika
- 2 cup low-sodium beef broth
- 1 tbsp worcestershire sauce
- 1 tbsp dijon mustard
- 0.5 cup sour cream
- 1 tbsp fresh dill, chopped
- 2 tbsp fresh parsleies, chopped
Make it
Instructions
- 01
Prep the vegetables and set up
Set out a large skillet, a large pot, a colander, a cutting board, and a sharp knife. 8 oz cremini mushrooms: wipe clean, rinse briefly if needed, dry thoroughly, and slice. 1 medium yellow onion: peel and finely chop. 2 garlic cloves: peel and mince. Keep the vegetables ready beside the stove. | Why: Dry mushrooms brown instead of steaming, while having everything ready makes the quick cooking steps easier.
- 02
Cook the noodles
Fill the large pot with water, bring it to a boil over high heat, and season it with 1 tsp fine salt. Add 12 oz wide egg noodles and cook according to the package timing, usually 7–9 minutes, until tender but still pleasantly firm. Drain well in the colander and set aside; do not rinse. | Why: Salting the cooking water seasons the noodles throughout, and keeping them slightly firm helps them hold their shape in the sauce.
- 03
Sear and rest the beef
While the water heats, trim away any tough silverskin from 1 lb beef sirloin, pat it dry, and cut it across the grain into thin strips. Heat 1 tbsp neutral oil in the large skillet over medium-high heat until shimmering. Season the beef evenly with 3/4 tsp fine salt and 1/2 tsp black pepper. Working in batches so the pan stays uncrowded, sear the strips for about 1–2 minutes per side, until browned and cooked to 145°F on an instant-read thermometer. Transfer to a clean plate and let rest for at least 3 minutes. | Why: Dry beef and an uncrowded hot pan encourage browning, while resting keeps the cooked strips juicy.
- 04
Build the mushroom-Dijon sauce
Reduce the skillet heat to medium. Melt 2 tbsp unsalted butter, add the prepared mushrooms and onion, and cook for 6–8 minutes, stirring occasionally, until the mushrooms are deeply browned and the onion is soft. Stir in the prepared garlic and cook for 30 seconds, just until fragrant. Sprinkle in 2 tbsp all-purpose flour and 1 tsp sweet paprika; stir for 1 minute so no dry flour remains. Gradually pour in 2 cups low-sodium beef broth, scraping up the browned bits, then stir in 1 tbsp Worcestershire sauce and 1 tbsp Dijon mustard. Bring to a gentle simmer and cook 5–7 minutes, stirring, until glossy and thick enough to coat a spoon. | Why: Browning develops deep flavor, and a brief flour cook followed by gradual broth whisking gives the sauce a smooth, velvety body.
- 05
Finish gently and serve
Turn the heat to low. In a small bowl, stir a spoonful of the hot sauce into 1/2 cup sour cream; then stir this mixture into the skillet. Add 1 tbsp chopped fresh dill and the rested beef with any plate juices, and warm gently for 1–2 minutes without letting the sauce boil. Taste and adjust seasoning if needed. Fold in the drained noodles until coated, then top with 2 tbsp chopped fresh parsley and serve hot. | Why: Tempering the sour cream and keeping the sauce below a boil prevent curdling; dill and parsley bring a fresh, bright finish.
