Beef & Mushroom Stroganoff

Rich, Creamy Comfort Food for Cool Campground Nights

Tender beef, golden mushrooms and onions come together in a savory, creamy sauce that gets spooned over hot egg noodles for one seriously satisfying meal. It has all the cozy flavor of classic stroganoff, but it’s streamlined for RV kitchens, camp stoves and evenings when you want something hearty without turning dinner into a project.

Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Stroganoff

• 1½ lbs sirloin steak, cut into bite-size strips
• 2 Tbsp olive oil, divided
• 2 Tbsp butter
• 1 small yellow onion, sliced
• 8 oz cremini or baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 2 cups beef broth
• 1 Tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• ½ tsp dried thyme
• ¾ cup sour cream
• Salt and black pepper, to taste

For Serving

• 12 oz egg noodles
• Fresh parsley, chopped
• Extra black pepper

Directions

1️⃣ Cook the Noodles

Bring a pot of salted water to a boil.

Cook the egg noodles according to package directions until just tender.

Drain and set aside.

2️⃣ Sear the Beef

Pat the steak dry and season with salt and black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the beef in batches and sear for 1–2 minutes per side until browned but still tender inside.

Transfer to a plate.

3️⃣ Cook the Mushrooms and Onion

Add the remaining olive oil and butter to the skillet.

Add onion and mushrooms.

Cook for 6–8 minutes, stirring occasionally, until the mushrooms are browned and the onions are softened.

Stir in the garlic and cook for another 30 seconds.

4️⃣ Build the Sauce

Sprinkle the flour over the mushrooms and onions.

Stir for about 1 minute.

Slowly pour in the beef broth while stirring to prevent lumps.

Add Worcestershire sauce, Dijon mustard, smoked paprika and thyme.

Simmer for 4–5 minutes until the sauce thickens slightly.

5️⃣ Make It Creamy

Reduce the heat to low.

Stir in the sour cream until smooth and creamy.

Return the beef and any juices from the plate to the skillet.

Cook for another 2–3 minutes, just until heated through.

Do not let the sauce boil once the sour cream is added.

6️⃣ Serve It Up

Spoon the stroganoff over hot egg noodles.

Finish with chopped parsley and extra black pepper.

Then find somewhere comfy because this is absolutely one of those eat-it-out-of-a-bowl-and-don’t-talk-to-me-for-five-minutes dinners. 😂

RVD Signature Twists

• Bacon & Mushroom – Add crispy chopped bacon with the mushrooms for extra smoky flavor.
• Extra Creamy – Stir in 2 oz softened cream cheese along with the sour cream.
• Peppercorn Stroganoff – Add cracked black pepper and a splash of heavy cream for a richer steakhouse-style sauce.
• Ribeye Upgrade – Swap the sirloin for ribeye for an extra tender, indulgent version.
• Red Wine Mushroom – Deglaze the skillet with ¼ cup dry red wine before adding the beef broth.

RV-Friendly Notes

✔ One skillet plus one pot
✔ Camp stove friendly
✔ Ready in under an hour
✔ Easy to prep ingredients ahead
✔ Great for cooler evenings
✔ Leftovers reheat well
✔ Works with steak strips or ground beef
✔ Sauce can be made ahead and reheated gently

Estimated Nutrition

Per Serving — Serves 6

Calories: ~525
Protein: ~34g
Carbohydrates: ~42g
Fat: ~24g
Fiber: ~3g
Sugar: ~4g

Nutrition will vary depending on beef, noodles and sour cream used.

❤️ Why RVers Love It

This is the kind of dinner that makes a cool evening at the campground feel even better. The beef cooks quickly, the sauce comes together in one skillet and the mushrooms give it that deep, savory flavor that tastes like you worked much harder than you actually did. It’s classic comfort food with just enough simplicity to make it road-trip friendly.