Mushroom Lovers Unite!

Let me shout it from the rooftops: I LOVE MUSHROOMS. Seriously, I could eat them every day, and that’s a big reason why I adore Beef Stroganoff. If you’re a mushroom lover too, I think you’ll enjoy my twist on this timeless classic!

For this dish, I used ribeye steak—mainly because that’s what I found at the grocery store in rural Virginia—but you can easily substitute with sirloin or even tenderloin if you prefer.

What You’ll Need (serves 2–3):

• 1 lb boneless ribeye, trimmed and sliced into 1-inch strips
• Kosher salt and freshly ground black pepper
• 1.5 tbsp olive oil
• 4 tbsp butter (divided)
• 1 shallot, thinly sliced
• 8 oz mushrooms (white or baby bella), sliced
• 1.5 tbsp flour
• 1 cup beef stock
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 3/4 cup sour cream
• 1/2 package egg noodles
• 2 tbsp chopped parsley (optional, for garnish)

Here’s How to Make This Delicious Meal:

1. Season the steak lightly with salt and pepper. Heat the olive oil in a Dutch oven or cast iron skillet over medium-high heat. Add the steak in a single layer and brown quickly—about 2-3 minutes—don’t fully cook through, as it will cook more later. Remove and set aside.
2. Add 3 tablespoons of butter to the hot pan, letting it melt until the foam subsides. Toss in the shallot and sauté for 3-4 minutes until softened and slightly golden.
3. Add the sliced mushrooms with a few grinds of black pepper. Sauté for 10-15 minutes until the mushrooms are browned and all liquid evaporates.
4. Stir in the flour, coating the mushrooms and cook for 2 minutes. Then, pour in the beef stock, Dijon mustard, and Worcestershire sauce, stirring well. Reduce the heat to medium-low and let simmer for 8–10 minutes until the sauce thickens just a bit.
5. Return the browned steak, along with any juices, to the pan. Simmer for another 3–5 minutes until everything is heated through and flavors meld.
6. Stir in the sour cream until smooth, and remove from the heat.

Meanwhile, cook the egg noodles according to package instructions. Drain and toss in 1 tablespoon of butter for extra richness.

Add the beef stroganoff sauce to the noodles and stir until evenly coated.

Serve hot, garnished with chopped parsley if desired, and prepare for your taste buds to bow down to your cooking greatness!

This mushroom-packed, creamy beef stroganoff is comfort food at its finest—rich, satisfying, and perfect for cozy nights or a special dinner.