Beef Stroganoff Egg Noodles (Printable Version)
Tender beef in creamy mushroom sauce atop buttery egg noodles offers hearty, comforting flavors.
# 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 with salt and pepper, coating evenly.
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 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 the raw flour taste.
06 - Gradually pour in beef broth while whisking 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. 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 well and toss with 2 tbsp butter.
09 - Portion egg noodles onto plates and top generously with beef Stroganoff. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- The sauce creates this luxurious velvety texture that coats every single noodle perfectly
- Everything happens in one pan meaning less cleanup and more time eating
- That combination of savory beef with tangy sour cream hits every comfort food button
02 -
- Never let the sauce boil after adding sour cream or it will separate into an unappealing mess
- Pat your mushrooms dry with paper towels before cooking or they'll steam instead of brown
03 -
- Freeze your beef for 20 minutes before slicing to get those perfectly thin strips
- Room temperature sour cream incorporates more smoothly than cold from the fridge