Beef Stroganoff with Egg Noodles

My neighbor stopped by one Tuesday evening with a story about her grandmother's kitchen in St. Petersburg, and somehow that led to me standing at my stove with strips of beef and a sour cream jar, trying to recreate something I'd never actually tasted. The smell of mushrooms catching in butter filled the whole kitchen, and I knew I was onto something—that perfect balance between humble and luxurious that makes stroganoff so impossible to resist.

I made this for my partner on a rainy Saturday when we couldn't decide what to order, and halfway through cooking I realized I was actually having fun instead of stressing—the kind of moment that makes you understand why people write poems about comfort food.

Ingredients

• Beef sirloin or tenderloin, cut into thin strips: Thin strips matter because they cook fast and stay tender; I learned this the hard way by cutting too thick once and ending up with chewy sadness.
• Salt and black pepper: These aren't afterthoughts—they're what make the beef taste like beef instead of sadness.
• Unsalted butter: This gives you control over the salt and lets the beef flavor shine instead of competing with a salty background.
• Medium onion, finely chopped: The size of your chop matters because you want it to melt into the sauce, not hide in chunks.
• Garlic, minced: Two cloves is the sweet spot—enough to matter, not enough to make this garlicky stroganoff.
• Cremini or white mushrooms, sliced: Cremini has more personality, but either works; the key is cooking them until they're golden and have given up their water.
• Low-sodium beef broth: Low-sodium lets you taste what's actually happening instead of swimming in salt.
• Worcestershire sauce: Just a tablespoon, but it's the secret whisper that makes people say this tastes restaurant-quality.
• Tomato paste: A small amount adds depth without making this taste tomatoey.
• Dijon mustard: Trust me on this one—it rounds out the flavors in a way that won't be obvious until you taste it.
• Sour cream at room temperature: Room temperature is non-negotiable, or you'll end up with a broken sauce that looks curdled and sad.
• All-purpose flour: This is your thickening agent, creating the sauce without cream being the only thing holding it together.
• Wide egg noodles: Wide ones are essential because thin noodles would disappear under all this beautiful sauce.
• Fresh parsley, chopped: The green finish isn't just pretty—it cuts through the richness and makes every bite feel brighter.

Instructions

Get the noodles going:

Boil a big pot of salted water and cook your egg noodles according to the package, then drain and toss with a little butter so they don't stick together. This can all happen while you prep everything else, which is the whole point—stroganoff rewards planning.

Season your beef:

Spread those thin strips on a plate and sprinkle them generously with salt and pepper, making sure each piece gets some.

Sear the beef in two batches:

Heat butter until it's foaming and almost singing in a large skillet over medium-high heat, then add half the beef and let it sit long enough to brown on each side—about a minute per side. Remove it and repeat with the second half; you're not trying to cook it through, just give it color.

Build the base:

Reduce heat to medium, add your remaining butter, and sauté the onion until it starts turning clear and soft, which takes about three minutes. Add the garlic and mushrooms, then stir and cook until the mushrooms are golden and any liquid they released has evaporated—this usually takes five to six minutes and smells absolutely incredible.

Make a roux:

Sprinkle flour over the mushroom mixture and stir it in, cooking for one minute so it loses that raw flour taste.

Add the liquid:

Slowly pour in the beef broth while stirring so no lumps form, then add the Worcestershire sauce, tomato paste, and Dijon mustard. Scrape up any browned bits stuck to the pan—those are flavor gold.

Simmer gently:

Let everything bubble away for three to four minutes until it thickens slightly and starts to taste like actual stroganoff sauce.

Bring back the beef with care:

Lower the heat, stir in your sour cream until smooth and creamy, then add back the beef and any juices that collected on the plate. Cook for just another two to three minutes until everything is heated through, but do not let this boil or your sauce will break and separate.

Plate and garnish:

Spoon the stroganoff over the wide egg noodles and finish with fresh parsley to cut through the richness.

Save

The moment someone took their first bite and closed their eyes for just a second—that's when I understood stroganoff's real power. It's the kind of dish that makes you feel cared for, even when the person cooking it is just you on a random Tuesday.

Why This Dish Works

Stroganoff is all about contrast—beef that's seared to have color, a sauce that's creamy but not heavy, and noodles that are substantial enough to hold it all up. The mushrooms add earthiness, the Worcestershire brings umami, and the sour cream ties everything together into something that tastes more complex than the ingredient list suggests. It's practical enough for a weeknight but feels special enough to serve to someone you're trying to impress.

The Stroganoff Timeline

This dish is all about parallel cooking—the noodles cook while you handle the beef, and the sauce comes together while you're doing that. Once everything meets on the plate, you're eating within fifty minutes from cold kitchen to full bowl. The smart move is to read through the recipe once before you start, get your ingredients prepped and ready, and then just move through each step without stopping to figure out what comes next.

Making It Your Own

The traditional version is perfect, but there's room to play if you want to. Some people add a splash of brandy or red wine, though this recipe skips alcohol entirely. Others stir in a pinch of smoked paprika for a deeper flavor, or swap Greek yogurt for the sour cream if you want something lighter. The bones of stroganoff are strong enough to handle a little flexibility—it's beef, mushrooms, sour cream, and noodles, and those elements can bend without breaking the whole thing.

• A side of steamed green beans or a crisp green salad makes the meal feel complete and cuts through the richness beautifully.
• If you're cooking for someone with dietary restrictions, this is easy to adapt to almost anything except the eggs and dairy.
• Leftovers reheat gently in a low oven or on the stovetop with a splash of broth, though honestly stroganoff tastes best fresh.

Save

Stroganoff is one of those rare dishes that tastes like you spent hours in the kitchen when you really just made something smart and simple. Serve it with gratitude, watch people eat it with genuine happiness, and let that be enough.

Recipe FAQs

→ What cut of beef works best for stroganoff?

Choose tender cuts like sirloin or tenderloin sliced thinly for quick cooking and tenderness.

→ How do I achieve a creamy sauce without curdling?

Remove the skillet from heat before stirring in sour cream, then gently warm to combine without boiling.

→ Can I use other types of noodles?

Wide egg noodles are traditional and hold the sauce well, but pappardelle or fettuccine can also work nicely.

→ What is the purpose of flour in the sauce?

Flour acts as a thickening agent, giving the sauce a smooth and velvety texture.

→ How can I enhance the flavor further?

Adding smoked paprika or substituting Greek yogurt for sour cream adds a tangy depth and subtle smokiness.