Beef Stroganoff with Egg Noodles (Print Page)

Tender beef strips in creamy mushroom sauce atop wide egg noodles, a hearty and satisfying dish.

# What You 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside, optionally tossing with a bit of butter.
02 - While noodles cook, season beef strips evenly with salt and black pepper.
03 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Add half the beef and sear until lightly browned, about 1–2 minutes per side. Remove to a plate and repeat with remaining beef.
04 - Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Sauté onion for 3 minutes until translucent, then add garlic and mushrooms. Cook 5–6 minutes, stirring occasionally, until mushrooms turn golden and any released liquid evaporates.
05 - Sprinkle flour over the vegetable mixture and cook, stirring constantly, for 1 minute.
06 - Gradually pour in beef broth while stirring. Incorporate Worcestershire sauce, tomato paste, and Dijon mustard. Scrape any browned bits from the pan to enhance flavor.
07 - Allow sauce to simmer gently for 3–4 minutes until it thickens slightly.
08 - Lower heat and stir in sour cream until fully integrated, ensuring it does not boil. Return beef and accumulated juices to the skillet and cook for 2–3 minutes until heated through.
09 - Plate the beef and mushroom sauce over the cooked egg noodles. Garnish with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • It feels fancier than it actually is, which means you can serve it to people without spending all afternoon cooking.
  • The sour cream sauce is silky and forgiving, turning simple beef into something genuinely craveable.
  • Wide egg noodles were basically invented for this, soaking up every drop of sauce like they were made for it.
02 -
  • Cold sour cream mixed into hot sauce is a recipe for disaster—let it come to room temperature first or stir it in slowly over low heat, or you'll end up with broken, curdled sadness.
  • Cooking the onions and mushrooms until they're deeply golden and the mushroom liquid evaporates is what separates a good stroganoff from a watery one; don't rush this step or skimp on time.
03 -
  • Slice your beef against the grain if you can identify it—this makes even less expensive cuts tender and easy to bite through.
  • Don't skip the searing step; it's what builds the flavor that makes people ask for your recipe.

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