Beef Stroganoff


Prep: 20 minutes

Cook: 30 minutes

Ready in: 50 minutes


  • 1.5 pounds sirloin steak, cut into ½ inch strips
  • 12 ounces dried egg noodles
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter, salted
  • 1 small yellow onion, diced
  • 8 ounces white mushrooms, sliced
  • 14.5 ounces beef broth
  • 3 teaspoons Dad’s Own
  • ½ teaspoon Grey Poupon dijon mustard
  • ½ teaspoon dried thyme
  • ½ cup sour cream
  • Salt and pepper, to taste
  • ¼ cup chopped parsley, for garnish


  • Boil pot of salted water and cook egg noodles per package instructions, then drain.
  • Coat beef strips in 1 teaspoon of Dad’s Own and toss with 1 tablespoon of all-purpose flour.
  • Heat a large skillet over medium high heat and add olive oil. Brown beef in oil until slightly brown, this may need to be done in batches. Remove beef from skillet and set aside.
  • Reduce temperature on the skillet to medium heat, melt butter and add onion. Cook until translucent, add mushrooms, garlic and 1 teaspoon of Dad’s Own. Cook until mushrooms are soft.
  • Add broth, remaining Dad’s Own, Grey Poupon and thyme. Bring to a boil, reduce heat and let simmer until thickened.
  • Add beef and juices and cook until meat is heated.
  • Remove from heat and stir in sour cream.
  • Stir in egg noodles and dish onto plates. Garnish with chopped parsley.