Beef Stroganoff with Egg Noodles (Print version)

Tender beef in creamy mushroom sauce paired with buttery egg noodles creates a comforting meal.

# What you 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 (optional)

# Directions:

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 beef and set aside.
03 - Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Sauté onion for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Add sliced mushrooms to the skillet 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 the raw flour taste.
06 - Gradually pour in beef broth while whisking continuously to prevent 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 and smooth. Return seared beef and any accumulated juices to the pan. Heat through gently for 2–3 minutes. Adjust seasoning as needed.
08 - Cook egg noodles according to package directions until al dente. Drain well and toss with 2 tbsp butter to prevent sticking.
09 - Plate beef Stroganoff over buttered egg noodles. Garnish with fresh parsley if desired.

# Expert advice:

01 -
  • The sauce comes together faster than you can boil water for noodles, making it perfect for weeknight comfort food
  • Everything happens in one pan, which means less cleanup and more flavor building in those browned bits
02 -
  • Never let the sauce come to a rolling boil after adding sour cream or it will separate into an oily, unappealing mess
  • Room temperature sour cream incorporates more smoothly than cold straight from the fridge
03 -
  • Pat your beef completely dry before seasoning—it will sear instead of steam and develop much better flavor
  • Let the meat rest for five minutes after slicing so it does not lose all its juices during cooking

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