Beef Stroganoff Egg Noodles (Printer-friendly)
Tender beef in creamy mushroom sauce served atop buttery egg noodles for a satisfying meal.
# 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, at room temperature
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 Make It:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and toss with 1 tbsp butter. Set aside and keep warm.
02 - Season beef strips with salt and black pepper, then dust evenly with all-purpose flour.
03 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Sear beef in batches for 1 to 2 minutes per side until browned but still pink inside. Remove beef and tent with foil.
04 - In the same skillet, melt remaining 1 tbsp butter. Sauté onions for 3 to 4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
05 - Add mushrooms and cook 6 to 8 minutes, stirring occasionally, until released juices evaporate and they begin to brown.
06 - Pour in beef broth, Worcestershire sauce, and Dijon mustard. Scrape browned bits from skillet. Simmer 3 to 4 minutes until slightly reduced.
07 - Reduce heat to medium. Stir in sour cream until smooth without boiling. Return beef and juices to skillet and heat gently for 2 to 3 minutes. Adjust seasoning with salt and pepper.
08 - Plate egg noodles and spoon beef stroganoff with mushroom sauce over them. Garnish with chopped parsley.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like you've been cooking all day.
- The creamy mushroom sauce is so rich and comforting that even simple egg noodles feel like a celebration.
- Beef stroganoff has this quiet elegance that makes weeknight dinners feel a little more special.
02 -
- Room temperature sour cream is not optional—cold cream seizes up in hot sauce and ruins the whole thing.
- Never let the sauce boil once the sour cream goes in; keep it at a gentle simmer or you'll have cottage cheese instead of cream.
03 -
- Keep the sour cream at room temperature and stir it in slowly off the heat to prevent separation.
- Toast the mushrooms until they brown instead of just releasing moisture—that's where the depth comes from.