Beef Stroganoff over Egg Noodles (Print Version)
Tender beef and mushrooms in creamy sauce over buttery egg noodles.
# What You'll Need:
→ Beef
01 - 1 lb beef sirloin or tenderloin cut into 1/2-inch strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp all-purpose flour
→ Vegetables & Aromatics
05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium yellow onion thinly sliced
08 - 3 cloves garlic minced
09 - 10 oz cremini or white mushrooms sliced
→ Sauce
10 - 1 cup beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 1 cup sour cream
14 - 2 tbsp chopped fresh parsley
→ Noodles
15 - 12 oz wide egg noodles
16 - 1 tbsp unsalted butter
17 - Salt for pasta water
# How to Cook:
01 - Bring a large pot of salted water to a boil. Cook 12 oz wide egg noodles according to package instructions until al dente. Drain well, toss with 1 tbsp butter, and set aside keeping warm.
02 - Season 1 lb beef strips with 1/2 tsp salt and 1/2 tsp pepper. Dust evenly with 2 tbsp all-purpose flour to coat.
03 - Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Sear beef in batches for 1-2 minutes per side until browned but pink inside. Remove beef and tent with foil.
04 - Add remaining 1 tbsp butter to the skillet. Sauté onions for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
05 - Add mushrooms and cook for 6-8 minutes, stirring occasionally, until mushrooms release juices and start to brown.
06 - Pour in 1 cup beef broth, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard. Scrape up browned bits from the bottom of the pan. Simmer for 3-4 minutes to slightly reduce.
07 - Lower heat to medium. Stir in 1 cup sour cream until smooth. Return beef and accumulated juices to the skillet. Simmer gently for 2-3 minutes until beef is heated through.
08 - Serve the beef and mushroom sauce over the prepared egg noodles. Sprinkle with chopped fresh parsley for garnish.
# Expert Advice:
01 -
- The sauce is silky and luxurious without feeling heavy, especially once you learn the trick of keeping everything just below a boil.
- It comes together in under an hour, which means you can serve something that tastes like you've been cooking all day.
- Beef stroganoff feels fancy enough for guests but honest enough for a quiet Tuesday when you just want something that matters.
02 -
- Sour cream will curdle and separate if it gets too hot—the moment you add it, the heat should be medium or lower, and you should never let the sauce boil.
- Bringing your sour cream to room temperature before adding it prevents shocking it with heat and keeps the sauce creamy instead of broken and grainy.
03 -
- Have all your ingredients prepped and within arm's reach before you start cooking—stroganoff moves quickly once the pan gets hot, and you won't have time to chop garlic once the onions are cooking.
- Don't skip the step of tenting the beef with foil after searing; it keeps it warm without continuing to cook while you build the sauce.