Weeknight · One skillet · About 30 minutes

Beef Stroganoff

Name: Beef Stroganoff
Total time: 30 min
Yield: 4 servings
Ingredients: 340 g egg noodles; 28 g butter; 15 ml olive oil; 340 g mushrooms; 150 g onion; 2 garlic cloves; 16 g all-purpose flour; 480 ml beef broth; 15 ml Worcestershire sauce; 1 tsp Dijon mustard; 240 g sour cream; pinch salt and pepper; 450 g fully-cooked sliced beef sirloin; 2 tbsp parsley

A weeknight stroganoff where the sauce does the work — browned mushrooms and a tangy sour-cream gravy over egg noodles — and Costco's pre-cooked sirloin folds in at the end, tender, in a minute flat.

~30 min total 4 servings 1 skillet

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Servingsamounts scale to match

Units

Ingredients

Two things go in off the heat: the sour cream and the beef. Sour cream curdles if it boils, and the sirloin is already fully cooked — so pull the pan off the burner before stirring in the sour cream, then fold the beef in just to warm through. From there keep it at a bare simmer, never a boil.

Easier, if you like

Costco Cuisine Solutions Sliced Grass-Fed Beef Sirloin (fully cooked) skips browning and slicing meat — fold it in at the very end. Any pre-cooked sliced roast beef works.
Pre-sliced mushrooms from the produce case save the only real knife work besides the onion.

Method

Cook's notes

The sauce is the recipe — brown the mushrooms well and don't crowd the pan, or they steam instead of browning. That deep color is the savory base.

Sour cream breaks if it boils. Off the heat is the safe move; if you reheat leftovers, keep it to a bare simmer.

The pre-cooked sirloin means no browning or simmering meat — it folds in tender, in under a minute.

Over egg noodles is classic, but rice, mashed potatoes, or wide pappardelle all work. A splash of white wine or a spoon of tomato paste deepens the sauce.

Another quick use for the same Costco sirloin: French Dip Sandwiches.

Make it gluten-free or vegetarian

Gluten-free: use gluten-free egg noodles (or serve over rice or mashed potatoes), thicken with a 1-tbsp cornstarch slurry instead of flour, and use gluten-free broth and Worcestershire.

Vegetarian: skip the beef, double the mushrooms (a mix of cremini plus a few dried porcini is excellent), and use vegetable broth — a classic mushroom stroganoff.