Beef Stroganoff Egg Noodles

The rain was drumming against my kitchen window last Tuesday when I decided this was the kind of night that demanded something rich and comforting. I'd been craving those earthy mushrooms and tender beef strips all week, and nothing else would satisfy that particular hunger. My apartment filled with the most incredible aroma as everything came together.

My roommate walked in from work and immediately asked what I was making because the whole apartment smelled like a cozy restaurant. We ended up eating straight from the pan while standing at the counter because neither of us could wait another second for plating.

Ingredients

• 1 lb beef sirloin or tenderloin: Cutting against the grain into thin strips makes all the difference for tenderness
• ½ tsp salt and ¼ tsp black pepper: Simple seasoning that lets the beef shine without competing with the sauce
• 2 tbsp unsalted butter and 1 tbsp olive oil: The butter adds richness while the oil prevents burning at higher heat
• 1 medium onion, finely chopped: Creates that sweet aromatic base that builds depth in every bite
• 2 cloves garlic, minced: Add this right after onions so it mellows into the background instead of burning
• 8 oz cremini or white mushrooms, sliced: These soak up all those beautiful pan juices and become little flavor bombs
• 2 tbsp all-purpose flour: The secret to that restaurant style thickness without any heavy cream
• 1½ cups beef broth: Low sodium gives you control over the final salt level
• 1 tbsp Worcestershire sauce: Adds that deep umami note that makes people wonder what your secret ingredient is
• 1 tsp Dijon mustard: Just enough sharpness to cut through all the richness
• 1 cup sour cream: Full fat creates the silkiest sauce and won't separate as easily
• 12 oz wide egg noodles: Their broad surface area catches more sauce than regular pasta
• 2 tbsp unsalted butter for noodles: Tossing hot noodles with butter keeps them from clumping
• 2 tbsp fresh parsley, chopped: Bright herb notes that make everything taste fresher

Instructions

Season the beef:

Sprinkle your thin beef strips with salt and pepper on both sides and let them sit while you prep everything else

Sear the beef:

Heat 1 tablespoon butter with olive oil in a large skillet over medium high heat and cook beef in batches for 1 to 2 minutes per side until browned then remove and set aside

Cook the aromatics:

Reduce heat to medium and add remaining butter to the same skillet then sauté onion for 2 to 3 minutes until softened before adding garlic for 30 seconds

Brown the mushrooms:

Add sliced mushrooms and cook for 5 to 6 minutes until they release their moisture and start to develop those golden edges

Build the sauce base:

Sprinkle flour over vegetables and stir constantly for 1 minute to cook out that raw flour taste

Create the sauce:

Gradually whisk in beef broth then stir in Worcestershire sauce and Dijon mustard and simmer for 3 to 4 minutes until slightly thickened

Finish with cream:

Lower heat to low and stir in sour cream until fully incorporated then return beef and juices to the pan and heat through gently for 2 to 3 minutes

Prepare the noodles:

Cook egg noodles according to package directions then drain and toss with butter while still hot

Bring it together:

Serve beef stroganoff generously over buttered noodles and sprinkle with fresh parsley if you like

Save

This recipe became my go to for comfort after the first time I made it for my sister during a rough winter. She texted me the next morning asking when we could have it again.

Making It Your Own

I've learned that the flour amount might need a tiny adjustment depending on your beef broth. Some brands are more concentrated than others so trust your eyes and add a splash more liquid if the sauce seems too thick after simmering.

Serving Suggestions

A simple green salad with bright vinaigrette cuts right through the richness. I also love steamed green beans with garlic on the side for something fresh and crunchy against the creamy noodles.

Storage And Reheating

The sauce actually tastes even better the next day once all those flavors have more time to mingle together.

• Store noodles and sauce separately or the noodles will absorb all the liquid
• Reheat gently over low heat adding a splash of broth if needed
• Fresh sour cream stirred in right before serving brings everything back to life

Save

There's something so satisfying about a recipe that feels fancy but comes together on a random weeknight with ingredients you can grab at any grocery store.

Recipe FAQs

→ What cut of beef works best for this dish?

Sirloin or tenderloin cut into thin strips ensures tenderness and quick cooking for optimal results.

→ Can I use a different type of mushroom?

Cremini or white mushrooms are preferred for their flavor and texture, but button mushrooms can be used as substitutes.

→ How do I make the sauce creamy without curdling?

Stir in sour cream off the heat and avoid boiling to maintain a smooth, creamy consistency.

→ What noodles pair well with this dish?

Wide egg noodles are traditional and complement the sauce's richness, but pappardelle or fettuccine are also good alternatives.

→ Can this be adapted for different dietary preferences?

Yes, substituting Greek yogurt for sour cream lightens the dish, and using chicken or turkey instead of beef offers a leaner option.