Beef and Mushrooms with Noodles

The delectable combination of beef and mushrooms, cooked in a creamy sauce, and poured over noodles or rice has made the Russian dish beef stroganoff a popular choice since it was created in the 18th century.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 50 minutesDifficulty: Easy

Serves: 4


  • 1 lb. beef stew meat
  • 1 Tbsp. vegetable oil
  • 1⁄4 lb. mushrooms, sliced
  • 1⁄2 small onion, chopped
  • 2 garlic cloves, minced
  • 1⁄2 tsp. dried oregano
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄4 tsp. dried thyme
  • 1 bay leaf
  • 1 1⁄2 cups beef broth
  • 1⁄4 cup sherry
  • 1⁄2 cup sour cream
  • 1⁄4 cup all-purpose flour
  • 2 Tbsp. water
  • 2 cups cooked egg noodles


  • Preheat oven to 325°F. Trim any excess fat from the beef and cut the meat into 1-inch cubes. Place a skillet over medium-high heat. Once it is warmed, add the oil and the meat. Let the beef cook until each side is browned. Drain the fat.
  • Add the mushrooms, onion, and garlic. Cook for 5 to 7 minutes. Add the oregano, salt, pepper, thyme, bay leaf, broth, and sherry, stirring to combine. Cook in the middle of the oven for 1 1⁄2 hours. Discard the bay leaf. Remove the beef from the pan and cover to keep warm.
  • Place the skillet over a low flame on the stovetop. In a small bowl, combine the sour cream, flour, and water. Slowly pour 1 cup of hot liquid from the pan into the sour cream mixture. Once everything is combined, stir the dairy mixture into the skillet and whisk to combine. Stir in the reserved meat and simmer for an additional 3 minutes.
  • Pour the beef mixture over the noodles and serve immediately.