Lactose Free Quick Beef Stroganoff

Total time30 min

Prep time10 min

Cook time20 min

Tender strips of seared sirloin meet golden mushrooms and onions in a deep, savory pan sauce built on beef broth, a splash of white wine, and a touch of Dijon and Worcestershire for tang. It all comes together into a rich, velvety gravy that clings to every strand of egg noodle underneath. The beef gets that perfect crusty sear before simmering back into the sauce, so nothing here tastes rushed even though it's a fast weeknight build. A scatter of fresh parsley at the end brightens the whole plate and makes it feel restaurant-worthy. This one's an easy, comforting dinner to add to your lactose free rotation without sacrificing any of that classic stroganoff flavor.

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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
See all

For the stroganoff

1 lb beef sirloin steak, thinly sliced against the grain into ¼-inch strips
½ tsp salt
¼ tsp black pepper
2 tbsp unsalted butter, divided
1 tbsp olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
10 oz cremini mushrooms, sliced ¼-inch thick
1 tbsp all-purpose flour
½ cup dry white wine broth or low-sodium beef broth
1 cup low-sodium beef broth
1 tsp worcestershire sauce
1 tsp dijon mustard
¾ cup sour cream, at room temperature

For serving

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

Instructions

1
Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender with a slight resistance at the center, then drain and set aside.
2
Pat the beef strips dry and season with the salt and black pepper. Heat 1 tbsp of the butter and the olive oil in a large (12-inch) skillet over high heat until the butter is melted and the foam subsides. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 1 to 2 minutes per side until browned on the outside and no longer pink at the center, then transfer to a plate.

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