Beef Stroganoff Egg Noodles (Print View)
Tender beef and mushrooms in a creamy sauce served atop egg noodles for a comforting, hearty meal.
# What You'll Need:
→ Beef
01 - 1 lb beef sirloin or tenderloin, thinly sliced
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Vegetables
04 - 2 tbsp unsalted butter
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 8 oz cremini or white mushrooms, sliced
→ Sauce
08 - 1 1/4 cups low-sodium beef broth
09 - 1 tbsp Worcestershire sauce
10 - 1 tbsp tomato paste
11 - 1 tsp Dijon mustard
12 - 1 cup sour cream, room temperature
13 - 2 tbsp all-purpose flour
→ Pasta
14 - 12 oz wide egg noodles
→ Garnish
15 - 2 tbsp fresh parsley, chopped
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and set aside, tossing with a little butter if desired.
02 - While noodles cook, season beef strips with salt and pepper.
03 - Heat 1 tbsp butter in a large skillet over medium-high heat. Add half the beef and sear until just browned, about 1–2 minutes per side. Remove beef to a plate. Repeat with remaining beef.
04 - Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Sauté onion for 3 minutes until translucent. Add garlic and mushrooms; cook 5–6 minutes, stirring frequently, until mushrooms are golden and liquid evaporates.
05 - Stir in flour and cook for 1 minute to remove raw taste.
06 - Gradually pour in beef broth while stirring. Add Worcestershire sauce, tomato paste, and Dijon mustard. Scrape browned bits from the pan to deepen flavor.
07 - Allow sauce to simmer for 3–4 minutes until slightly thickened.
08 - Lower heat and stir in sour cream until smooth without boiling. Return beef and any accumulated juices to skillet. Cook 2–3 minutes until beef is heated through.
09 - Plate beef mixture over egg noodles and garnish with chopped parsley.
# Expert Suggestions:
01 -
- It comes together faster than you'd expect, making weeknight dinners feel effortless and elegant.
- The sauce is so luscious and creamy you'll want to scrape every bit from the pan.
- Tender beef and earthy mushrooms create a depth that tastes like you've been cooking all day.
02 -
- Room-temperature sour cream is everything—cold sour cream will seize and curdle when it hits the hot pan, and there's no fixing it once it happens.
- Don't skip the step of scraping the browned bits from the pan; that caramelized beef essence is where the real flavor lives.
- Sear the beef quickly over high heat instead of slow-cooking it; stroganoff isn't a stew, and beef cooked low and slow will turn tough and stringy.
03 -
- Cut your beef strips against the grain for maximum tenderness; this small detail changes the whole texture of the dish.
- If your sauce seems too thin after simmering, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in—it will thicken instantly without additional flour.