Skillet Beef Stroganoff with Mushrooms, Spinach & Dill

Make it

Instructions

1. 01

   Set up the cooking station

   Set a large pot, a colander, a large skillet, tongs, and a wooden spoon beside the stove. Fill the pot about three-quarters full with cool tap water, cover it, and bring it to a rolling boil over high heat while you prepare the remaining components. Pat the beef dry with paper towels, trim away any tough connective tissue, and cut it into 1/2-inch strips if it is not already sliced. | Why: Dry, evenly sized beef browns quickly instead of steaming, and starting the water now keeps dinner moving.

2. 02

   Season and sear the beef

   Heat the large skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat. Season 450 g beef sirloin with 1/2 tsp kosher salt and 1/4 tsp black pepper. When the oil shimmers, arrange the beef in one uncrowded layer; sear for 1 1/2 to 2 minutes per side, until richly browned but still pink in the center. Transfer it and any juices to a clean plate. | Why: A brief, hot sear builds savory flavor while keeping the beef tender for its final warm-through.

3. 03

   Brown the mushrooms and aromatics

   Reduce the skillet to medium heat. Add 2 tbsp unsalted butter. Once foaming subsides, add 1 yellow onion, finely chopped, and cook for 3 minutes, stirring occasionally, until softened. Add 340 g cremini mushrooms, thinly sliced, along with 1/4 tsp kosher salt and 1/4 tsp black pepper. Cook for 7 to 9 minutes, stirring only occasionally, until the mushrooms have released their liquid and are browned at the edges. Stir in 3 cloves garlic, minced, and 1 tsp fresh thyme; cook for 30 seconds, just until fragrant. | Why: Letting the mushrooms brown concentrates their flavor and creates the savory backbone of the sauce.

4. 04

   Cook and drain the noodles

   When the pot is at a full boil, add 1 tbsp kosher salt and 340 g dried egg noodles. Stir immediately, then boil uncovered for 7 to 8 minutes, stirring once or twice, until the noodles are just tender with a slight bite. Before draining, reserve 120 ml of the cooking water in a heatproof measuring cup. Drain the noodles thoroughly in the colander; do not rinse. | Why: Slightly firm noodles finish perfectly in the sauce, while the starchy reserved water can loosen and bind it.

5. 05

   Build the savory sauce

   Sprinkle 2 tbsp all-purpose flour over the browned mushroom mixture and stir constantly for 1 minute, until no dry patches remain. Slowly pour in 480 ml low-sodium beef broth, scraping the skillet bottom with the wooden spoon. Stir in 1 tbsp Dijon mustard and 2 tsp Worcestershire sauce. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes, stirring often, until it lightly coats the spoon. If it becomes thicker than a creamy gravy, stir in reserved noodle cooking water 1 tablespoon at a time. | Why: Cooking the flour briefly removes its raw taste and gives the broth a glossy, spoon-coating body.

6. 06

   Finish, rest, and serve

   Turn the heat to low and remove the skillet from the burner for 1 minute so the sauce stops bubbling. Stir in 180 g full-fat sour cream until completely smooth. Return the beef and its resting juices to the skillet, then fold in the drained noodles. Return the skillet to low heat and add 120 g fresh spinach; toss for 1 to 2 minutes, until the spinach is just wilted and the beef is warmed through but not simmering. Taste and season with 1/4 tsp kosher salt and 1/8 tsp black pepper if needed. Turn off the heat, scatter 2 tbsp fresh dill over the top, and rest for 2 minutes. Divide among warm shallow bowls and serve immediately. | Why: Taking the sauce off the boil before adding sour cream keeps it velvety, while the brief rest lets the noodles absorb flavor.