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Super Creamy Beef Stroganoff



– 1/2 cup beef broth – 3 tablespoons all-purpose flour – 2 teaspoons Dijon mustard – 2 teaspoons Worcestershire sauce – 8 tablespoons (1 stick) Real California unsalted butter, divided – 1 1/4 pounds beef sirloin or tenderloin, cut into 1/4-inch slices, then 1- to 2-inch pieces – 1 teaspoon salt, divided, plus more to taste – 1 teaspoon pepper, divided, plus more to taste – 1 onion, halved and sliced – 1 pound white or brown mushrooms, sliced – 1/2 cup Real California sour cream or crème fraîche – 1/3 cup Real California whole milk – 12 ounces wide egg noodles – 1 tablespoon chopped fresh dill or parsley
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Prep time: 25 minutes
Cook time: 20 minutes

In a small bowl or measuring cup, whisk together broth, flour, mustard, and Worcestershire. Set aside. Bring a large pot of water to a boil.

Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of butter. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until beef is browned on both sides but still pink in the middle, about 3 minutes. Transfer to a bowl and set aside.

Return the skillet to medium-high and add 3 tablespoons of butter, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook, stirring occasionally, for 2 minutes. Add mushrooms and cook, stirring occasionally, until onion and mushrooms are tender, 6 to 8 minutes.

Meanwhile, cook noodles according to package directions.

Re-whisk broth mixture and add it to the skillet. Add beef and any accumulated juices. When sauce comes to a boil and thickens, remove from the heat and stir in sour cream and milk. Add more salt and pepper to taste.

Drain noodles and toss with remaining 3 tablespoons of butter. Serve beef mixture over noodles, garnished with dill.

Serves 6