Beef Stroganoff with Noodles

The winter I first attempted stroganoff, my tiny apartment kitchen smelled so rich and beefy that neighbors actually knocked on my door to ask what I was cooking. That version had wine in it, but over the years I have learned that the deep comforting flavors come from properly browned beef and good beef broth, not alcohol. Now it is the Sunday dinner my kids request when temperatures drop below freezing.

Last month my friend Sarah stayed over while recovering from surgery, and this stroganoff was the first meal she actually wanted seconds of. She kept dipping her bread into the leftover sauce on her plate and asked if I could teach her the trick for getting the beef so tender.

Ingredients

• Beef sirloin or rump steak: I have learned that cutting the beef against the grain into thin strips makes all the difference in tenderness
• Salt and black pepper: Season generously before cooking because the sauce will balance it out
• Yellow onion: Finely chopped so they practically melt into the sauce foundation
• Garlic: Fresh minced garlic adds that aromatic depth that powdered garlic never quite achieves
• Cremini mushrooms: These have more earthy flavor than white mushrooms and hold their texture better in sauce
• Butter and olive oil: Using both prevents the butter from burning while still adding richness
• All-purpose flour: This creates the velvety thickness that makes restaurant style sauce
• Beef broth: Low sodium gives you control over the final salt level
• Worcestershire sauce: Check labels carefully to find an alcohol free brand
• Dijon mustard: Just enough to cut through the creaminess without making it taste mustardy
• Sour cream: Full fat creates the luxurious texture you want in stroganoff
• Fresh parsley: Adds brightness and color that makes the dish look as good as it tastes
• Egg noodles: Their wide shape holds onto sauce better than spaghetti ever could

Instructions

Season and prep the beef:

Sprinkle salt and pepper over the beef strips, letting them sit while you heat the pan

Sear the beef in batches:

Heat one tablespoon each of olive oil and butter in a large skillet over medium-high heat, then add beef in batches and sear quickly for 1 to 2 minutes per side before removing to a plate

Cook the aromatics:

In the same skillet, add remaining olive oil and butter, sauté onions until soft about 3 minutes, then add garlic for 1 minute more

Brown the mushrooms:

Add mushrooms and sauté until browned and their liquid has evaporated, about 5 minutes

Build the sauce base:

Sprinkle in flour and stir well to coat vegetables, cooking for 1 minute

Add the liquids:

Gradually add beef broth while stirring constantly, then stir in Worcestershire sauce and Dijon mustard, bringing to a gentle simmer for 5 minutes until slightly thickened

Cook the noodles:

While sauce simmers, cook egg noodles according to package directions, then drain and set aside

Combine and warm:

Lower heat, return beef with any juices to the skillet and warm gently for 2 to 3 minutes without boiling

Finish the sauce:

Remove skillet from heat and stir in sour cream and half the parsley until smooth

Serve it up:

Spoon stroganoff over egg noodles and garnish with remaining parsley

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This recipe became my go-to comfort food after a particularly tough week at work when nothing sounded good but I still needed to eat properly.

Making It Your Own

Greek yogurt works surprisingly well as a lighter substitute for sour cream if you are watching your fat intake. The flavor becomes slightly tangier which some people actually prefer. For extra richness I sometimes add a splash of heavy cream along with the sour cream at the very end.

Perfect Pairings

Steamed green beans cut through the richness of the sauce beautifully, while a crisp green salad with vinaigrette provides refreshing contrast. If you want a beverage, sparkling water with lemon works wonderfully or look for a dry alcohol free red wine.

Storage and Make Ahead Tips

The sauce actually develops deeper flavor if made a day ahead and refrigerated. Just reheat gently over low heat and stir in the sour cream at the end. Leftovers keep well in the refrigerator for up to three days.

• Freeze the sauce without sour cream for up to three months
• Cook noodles fresh when reheating for the best texture
• Thin leftover sauce with a splash of broth if needed

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There is something deeply satisfying about watching family members go silent for a moment when they take that first bite.

Recipe FAQs

→ What cut of beef works best?

Sirloin or rump steak sliced thin retain tenderness and sear quickly for best texture.

→ How should the mushrooms be prepared?

Sliced cremini or white mushrooms are sautéed until browned and their moisture evaporates for deep flavor.

→ Can I substitute sour cream in the sauce?

Greek yogurt is a good tangy alternative that lightens the sauce while maintaining creaminess.

→ How do I prevent the sauce from curdling?

Remove the skillet from heat before stirring in sour cream and gently warm to keep the sauce smooth.

→ What’s the best way to cook the noodles?

Boil egg noodles according to package directions until al dente, then drain well before serving.

→ Are there suggested side dishes?

Steamed green beans or a fresh salad complement the richness and add a fresh contrast.