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Kid-FriendlyMain DishesQuick & Easy (30-Min)

Umami-Infused Beef and Mushroom Stroganoff Skillet

by Linda
written by Linda
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Indulge in the comforting flavors of Umami-Infused Beef and Mushroom Stroganoff Skillet. This one-pan wonder combines tender beef strips and earthy mushrooms in a luscious, creamy sauce, delivering umami-rich goodness in every bite. Ideal for busy weeknights, this dish is not only satisfying but also quick to prepare.

The key to this stroganoff is using a mix of fresh cremini and shiitake mushrooms, which enhances the dish’s depth of flavor. Paired with hearty egg noodles, each forkful is an explosion of comforting tastes that will warm your soul.

Umami-Infused Beef and Mushroom Stroganoff Skillet

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 550 calories 25g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 lb beef sirloin, sliced into thin strips
  • 8 oz cremini mushrooms, sliced
  • 4 oz shiitake mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 1 cup sour cream
  • 2 tablespoons flour
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 12 oz egg noodles
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the beef strips and season with salt and pepper. Sear until browned, about 4-5 minutes. Remove the beef from the skillet and set aside.
  3. In the same skillet, add the onions and garlic, sautéing until softened, about 3 minutes.
  4. Add the sliced mushrooms and continue to cook until they are browned and their moisture has evaporated, about 5-7 minutes.
  5. Sprinkle the flour over the mushroom mixture and stir well to combine, cooking for an additional minute.
  6. Stir in the beef broth, soy sauce, Worcestershire sauce, and Dijon mustard, scraping up any browned bits from the bottom of the skillet.
  7. Bring the mixture to a simmer, then reduce heat and stir in the sour cream until well combined.
  8. Return the cooked beef to the skillet, allowing it to heat through.
  9. Meanwhile, cook the egg noodles according to package instructions, then drain.
  10. Serve the stroganoff over the cooked egg noodles, garnishing with fresh parsley. Enjoy!

Notes

Tip: For extra umami, add a splash of sherry or a teaspoon of miso paste to the sauce.

For a lighter version, substitute ground turkey or chicken for the beef. If you like a touch of heat, consider adding a pinch of cayenne pepper to the sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days; just reheat gently on the stove or in the microwave. Serve with a sprinkle of fresh parsley for a pop of color and freshness!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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