Beef Stroganoff Egg Noodles (Printable)
Tender beef in creamy mushroom sauce served over egg noodles for a comforting meal.
# What You'll Need:
→ Beef
01 - 1.1 lbs beef sirloin or tenderloin, cut into thin strips
02 - 1 tbsp flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Vegetables
05 - 1 medium onion, finely chopped
06 - 9 oz white or cremini mushrooms, sliced
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tbsp unsalted butter
09 - 1 tbsp vegetable oil
10 - 1 tbsp tomato paste
11 - 1 cup beef broth (low sodium)
12 - 1 cup sour cream
13 - 1 tsp Dijon mustard
14 - 1 tsp Worcestershire sauce (alcohol-free, optional)
15 - Salt and pepper to taste
→ Egg Noodles
16 - 10 oz wide egg noodles
17 - 1 tsp salt (for boiling water)
→ Garnish
18 - 2 tbsp fresh parsley, chopped (optional)
# Directions:
01 - Cook the egg noodles in a large pot of boiling salted water according to package instructions. Drain, toss with a little butter if desired, and set aside.
02 - In a bowl, toss the beef strips with flour, salt, and pepper until evenly coated.
03 - Heat 1 tablespoon of butter and the oil in a large skillet over medium-high heat. Add the beef in batches, searing quickly until browned on all sides (about 2 minutes per batch). Remove the beef and set aside.
04 - In the same skillet, add remaining butter. Sauté the onion for 2–3 minutes, then add the mushrooms and cook until softened and golden, about 5 minutes. Stir in the garlic and cook for 1 minute more.
05 - Add tomato paste and stir until well combined. Pour in beef broth, scraping up any browned bits. Bring to a gentle simmer and let reduce for 5 minutes.
06 - Lower the heat to medium-low. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Mix until smooth and gently heated—do not boil.
07 - Return the seared beef and any juices to the skillet. Stir until just heated through and coated in the sauce. Taste and adjust seasoning with salt and pepper.
08 - Serve the beef stroganoff hot over the prepared egg noodles. Garnish with chopped parsley if desired.
# Expert Tips:
01 -
- The sauce comes together faster than you can set the table, but tastes like it simmered all afternoon
- Everything happens in one skillet, meaning less cleanup and more time to actually enjoy dinner
02 -
- Sour cream curdles if it gets too hot, so keep the heat at medium-low once it hits the pan
- Pat your beef dry before coating with flour, or you'll end up steaming instead of searing
03 -
- Slice your beef when it's slightly frozen—it'll be easier to get those thin, even strips
- Room temperature sour cream incorporates more smoothly into hot sauce