Lactose Free Beef Stroganoff with Mushrooms and Sour Cream

Total time45 min

Prep time15 min

Cook time30 min

Lactose Free Beef Stroganoff with Mushrooms and Sour Cream

Tender strips of seared sirloin meet a deeply savory mushroom sauce built on softened onions, golden cremini, garlic, and fresh thyme, all deglazed with a splash of dry white wine and simmered down with beef broth, Worcestershire, and a touch of Dijon until glossy and thick. That sauce clings beautifully to wide egg noodles, so every forkful gets coated in rich, tangy flavor. A finishing scatter of fresh parsley adds a pop of color and freshness against all that savory depth. It's a comforting, restaurant-worthy dinner that comes together in one skillet, and it makes a genuinely solid choice for a lactose free table. The beef stays juicy thanks to a quick high-heat sear and a gentle rewarm at the end, so nothing turns tough or overcooked. Serve it straight from the pan while the sauce is still warm and velvety.

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Ingredients

4 servings

For the noodles

12 oz wide egg noodles
Manischewitz Wide Egg Noodles - 12 Oz Manischewitz Extra Wide Egg Noodles - 12 Oz Skinner Extra Wide Egg Noodles 12 oz Anthonys Extra Wide Egg Noodles - 12 OZ
Ronzoni, Wide Egg Noodles, 12 oz, low fat, sodium free with no artificial colors or preservatives
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1 tsp salt, plus more for pasta water

For the stroganoff

1½ lb beef sirloin or tenderloin, sliced ¼-inch thick against the grain
½ tsp black pepper
3 tbsp unsalted butter, divided
1 tbsp olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 lb cremini mushrooms, sliced ¼-inch thick
1 tsp fresh thyme leaves
2 tbsp all-purpose flour
½ cup dry white wine
1½ cups low-sodium beef broth
1 tbsp worcestershire sauce
1 tsp dijon mustard
1 cup full-fat sour cream, at room temperature

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Bring a large pot of generously salted water to a boil. Cook the egg noodles according to package directions until tender with a slight resistance at the center, about 7–9 minutes. Drain and set aside.
2
Pat the beef strips dry and season all over with 1 tsp salt and ½ tsp black pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a 12-inch skillet over high heat until the butter foams and subsides. Add the beef in a single layer — work in two batches to avoid crowding — and sear undisturbed for 1–2 minutes per side until deeply browned on the outside and just barely pink at the center (145°F / 63°C on an instant-read thermometer). Transfer to a plate and tent loosely with foil.

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