Beef Stroganoff with Egg Noodles (Printer-Friendly)
Savory beef in creamy mushroom sauce atop buttery egg noodles, perfect for a cozy dinner.
# What You'll Need:
→ Beef
01 - 1 lb beef sirloin or tenderloin, cut into thin strips
02 - ½ tsp salt
03 - ¼ tsp black pepper
→ Sauce Base
04 - 2 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
08 - 8 oz cremini or white mushrooms, sliced
09 - 2 tbsp all-purpose flour
10 - 1½ cups beef broth (low-sodium)
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 1 cup sour cream (full-fat preferred)
→ Noodles and Garnish
14 - 12 oz wide egg noodles
15 - 2 tbsp unsalted butter
16 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Season beef strips thoroughly with salt and pepper on all sides.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Sear beef in batches for 1–2 minutes per side until browned. Remove and set aside.
03 - Reduce heat to medium. Add remaining 1 tbsp butter to the same skillet. Sauté onion for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Add mushrooms and cook for 5–6 minutes until they release moisture and begin to brown.
05 - Sprinkle flour over vegetables, stirring constantly for 1 minute to cook out raw flavor.
06 - Gradually add beef broth, whisking to avoid lumps. Stir in Worcestershire sauce and Dijon mustard. Simmer for 3–4 minutes until sauce thickens slightly.
07 - Lower heat to low. Stir in sour cream until fully incorporated. Return seared beef and any juices to the pan. Heat through gently for 2–3 minutes. Adjust seasoning if needed.
08 - Cook egg noodles according to package instructions until al dente. Drain and toss with butter.
09 - Serve beef Stroganoff over egg noodles, garnished with fresh parsley if desired.
# Expert Advice:
01 -
- Its the perfect balance of tangy sour cream and earthy mushrooms in every single bite
- The sauce comes together faster than you might think, but tastes like it simmered all day
- This is the kind of meal that makes people ask whats for dinner tomorrow night
02 -
- Never let the sauce boil after adding the sour cream, or it will separate and become grainy
- Searing the beef in batches prevents overcrowding, which would make it steam instead of brown
- The flour needs that full minute of cooking time, or your sauce will taste raw and floury
03 -
- Room temperature sour cream incorporates more smoothly into the sauce
- Wide egg noodles really do hold the sauce better than other pasta shapes