Beef Stroganoff Egg Noodles

The smell of mushrooms hitting hot butter still takes me back to my first apartment, where I made this stroganoff on a Tuesday night just to feel like I had my life together. Something about that rich, creamy sauce coating tender beef strips felt impossibly sophisticated for someone whose cooking repertoire mostly consisted of scrambled eggs.

My roommate walked in mid-cooking that first time and immediately asked what restaurant I'd ordered from. Watching her face light up when I told her I'd made it myself was the moment I stopped being intimidated by cream sauces and started understanding that comfort food is really just patience meeting the right ingredients.

Ingredients

• Beef sirloin or tenderloin: Thin strips against the grain make all the difference between tender bites and chewy disappointment
• Flour: This light coating helps the beef develop that gorgeous golden crust and naturally thickens your sauce
• White or cremini mushrooms: Fresh mushrooms release water as they cook, so let them get properly golden for deeper flavor
• Butter and oil: Butter adds richness while oil prevents burning—this combination keeps your fond from turning bitter
• Tomato paste: A small amount adds subtle depth and that beautiful russet color without making the sauce taste tomatoey
• Beef broth: Low sodium gives you control over the final seasoning— homemade stock makes this sing
• Sour cream: Full fat creates the velvety texture that makes stroganoff so luxurious
• Dijon mustard: Just enough to brighten the creaminess without making it sharp
• Wide egg noodles: Those broad surfaces are perfect for catching every drop of sauce

Instructions

Get your noodles going first:

Drop those egg noodles into boiling salted water and set a timer—they should be al dente by the time your sauce comes together

Coat the beef:

Toss your strips with flour, salt, and pepper until they're lightly dusted, like you're preparing them for their closeup

Sear in batches:

Work in batches over medium-high heat, letting each piece develop a deep brown crust before moving to the next—crowding the pan is the enemy of good beef

Build your flavor base:

In the same skillet, let onions soften and mushrooms turn golden before adding garlic, which burns faster than you think

Create the sauce foundation:

Stir in tomato paste until it smells fragrant, then deglaze with beef broth while scraping up all those caramelized bits

Finish with cream:

Lower the heat and fold in sour cream with mustard, letting it warm through gently—boiling will cause it to separate and break your heart

Bring it home:

Return the beef to the skillet just long enough to heat through, then taste and adjust until the balance feels right

Save

This recipe became my go-to for first dates and dinner parties alike because it feels special without requiring restaurant-level technique. The first time I made it for my now-husband, he actually went back for thirds and asked if I'd mind teaching him how to make it.

Making It Your Own

Greek yogurt works surprisingly well as a lighter alternative to sour cream, though it'll be slightly tangier. I've also made this with just mushrooms for vegetarian friends, and they never miss the beef when the sauce is this good.

Timing Is Everything

The trickiest part is coordinating the noodles with the sauce. Start your water first, then begin prep work—by the time your beef is seared and your sauce is reducing, those noodles should be ready to drain and waiting.

Serving Suggestions

Something fresh and green cuts through all that richness beautifully. Steamed green beans with a squeeze of lemon, a crisp salad with vinaigrette, or even just some extra parsley on top can make the whole plate feel balanced.

• A glass of sparkling apple cider plays nicely with the creamy sauce
• Crusty bread is essential for mopping up the last bits
• This reheats beautifully for lunch the next day

Save

There's something deeply satisfying about a dish that looks impressive but comes together on a weeknight. Hope this becomes a staple in your kitchen too.

Recipe FAQs

→ What cut of beef works best?

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

→ How do I prevent the sauce from curdling?

Stir sour cream in gently over low heat and avoid boiling to keep the sauce smooth and creamy.

→ Can I substitute egg noodles with another pasta?

Wide egg noodles are traditional, but pappardelle or fettuccine work well to hold the creamy sauce.

→ Is there a way to lighten the creamy sauce?

Replace sour cream with Greek yogurt or use a reduced-fat dairy alternative to reduce richness.

→ How do I make it family-friendly without alcohol?

This version omits alcohol entirely, using Worcestershire sauce checked for alcohol-free options to keep flavors authentic yet mild.

→ What sides pair well with this dish?

Steamed green beans, crisp salads, or non-alcoholic sparkling cider complement the rich flavors nicely.