Pin It This dish features thinly sliced tender beef seared to perfection, then simmered in a creamy, tangy mushroom sauce enhanced with Dijon mustard and paprika. Egg noodles are cooked until tender and tossed with butter to create a rich base. The combination balances savory beef with earthy mushrooms and smooth sauce, finished with fresh parsley for a touch of brightness. Ideal for a comforting meal that brings hearty flavors without complexity.
I threw this together on a Tuesday night when the fridge was half-empty and everyone was cranky. The beef had been sitting in the freezer, the mushrooms were starting to soften, and I needed something fast that felt like a hug. What came out of that skillet surprised all of us—creamy, savory, and gone in minutes.
My neighbor stopped by once while I was stirring the sauce, and she stayed for dinner without asking. She said it reminded her of her grandmother's kitchen in St. Petersburg, even though I'd never set foot there. That's when I knew this one was a keeper.
Ingredients
- Beef sirloin or tenderloin: Thin slices cook fast and stay tender—freeze the meat for 15 minutes before slicing to make it easier.
- Cremini mushrooms: They add a deeper, earthier flavor than white mushrooms, and they brown beautifully in butter.
- Sour cream: This is what makes the sauce silky and tangy—add it off the heat or it'll break and turn grainy.
- Beef broth: Low-sodium gives you control over the salt, and it builds the base of that savory sauce.
- Dijon mustard: Just a teaspoon sharpens the whole dish without making it taste like mustard.
- Wide egg noodles: Their soft, buttery texture soaks up the sauce better than any other pasta.
Instructions
- Boil the noodles:
- Get a big pot of salted water going and cook the egg noodles until they're tender but still have a little chew. Drain them and toss with a pat of butter so they don't clump while you finish the sauce.
- Season and sear the beef:
- Sprinkle salt and pepper over the beef strips, then sear them fast in hot butter and oil—one minute per side, just until browned. Pull them out before they overcook, they'll finish later in the sauce.
- Sauté the vegetables:
- In the same skillet, cook the onions until soft, then add the mushrooms and let them release their water and turn golden. Stir in the garlic last so it doesn't burn.
- Make the roux:
- Dust the vegetables with flour and stir it around for a minute to cook off the raw taste. This is what thickens the sauce.
- Build the sauce:
- Pour in the beef broth slowly, whisking to keep it smooth, then add Worcestershire, mustard, and paprika. Let it simmer until it coats the back of a spoon.
- Finish with sour cream:
- Turn the heat to low and stir in the sour cream gently until it melts into the sauce. Add the beef back in with any juices and warm everything through without boiling.
- Serve:
- Spoon the stroganoff over the buttered noodles and scatter fresh parsley on top if you have it.
Pin It The first time I made this, my youngest asked for seconds before finishing his first plate. He's picky, so that alone made it worth keeping in the rotation. Now it's what I make when I want everyone to sit down and actually talk instead of scroll.
What to Serve It With
I like steamed green beans on the side, or a simple salad with lemon and olive oil to cut through the richness. Sometimes I'll do roasted carrots if I have time. Bread isn't necessary, but a crusty roll for wiping up the sauce never hurts.
Making It Lighter
If you want to dial back the calories, swap the sour cream for Greek yogurt—it'll still be creamy and tangy, just a little sharper. You can also use less butter and go heavier on the broth. The flavor stays, but it feels less heavy after a big bowl.
Storage and Leftovers
Leftovers keep in the fridge for up to three days, and they reheat gently on the stove with a splash of broth to loosen the sauce. The noodles soak up more liquid as they sit, so don't be surprised if it thickens overnight. I wouldn't freeze it—the sour cream doesn't come back the same.
- Reheat on low heat to avoid curdling the sauce.
- Add a little extra broth or water when reheating to bring back the creaminess.
- Store the noodles and sauce together in an airtight container.
Pin It This dish doesn't need a special occasion, it just needs a hungry table. Make it once and it'll become the thing you reach for when you want comfort without the fuss.
Recipe FAQs
- → What cut of beef works best?
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Choose sirloin or tenderloin thinly sliced for a tender, quick-cooking result that absorbs the sauce well.
- → How should the egg noodles be prepared?
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Cook noodles in salted boiling water until al dente, drain, then toss with a bit of butter to prevent sticking and add richness.
- → Can I substitute sour cream in the sauce?
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Greek yogurt or crème fraîche can be used as lighter alternatives, stirred in gently to maintain creaminess without curdling.
- → What mushrooms are recommended?
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Cremini or white mushrooms provide a mild, earthy flavor that complements the beef and sauce beautifully.
- → How to avoid curdling the sauce?
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After adding sour cream, cook on low heat and avoid boiling to keep the sauce smooth and creamy.
- → Is Worcestershire sauce necessary?
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It adds depth and umami, but you can adjust or omit it depending on dietary needs or allergies.
