Beef Stroganoff with Noodles (Print Version)
Savory beef and mushrooms in creamy sauce paired with egg noodles for a hearty dish.
# What You Need:
→ Beef
01 - 1.1 lb beef sirloin or rump steak, cut into thin strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Vegetables & Aromatics
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 9 oz cremini or white mushrooms, sliced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 2 cups low-sodium beef broth
11 - 1 tbsp Worcestershire sauce (alcohol-free brand)
12 - 1 tbsp Dijon mustard
13 - 3/4 cup sour cream
14 - 2 tbsp chopped fresh parsley
→ Pasta
15 - 10.5 oz egg noodles
→ Optional Garnish
16 - Additional chopped parsley
# Preparation Steps:
01 - Season beef strips evenly with salt and pepper on all sides.
02 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add beef in batches, searing quickly for 1-2 minutes per side until browned but still pink inside. Transfer to a plate and reserve juices.
03 - In the same skillet, add remaining olive oil and butter. Sauté onions until softened and translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Add sliced mushrooms to the skillet. Sauté until browned and all liquid has evaporated, approximately 5 minutes.
05 - Sprinkle flour evenly over vegetables, stirring constantly to coat. Cook for 1 minute to remove raw flour taste.
06 - Gradually pour in beef broth while whisking constantly to prevent lumps. Add Worcestershire sauce and Dijon mustard. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until sauce slightly thickens.
07 - While sauce simmers, cook egg noodles in salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
08 - Reduce heat to low. Return beef and accumulated juices to the skillet. Warm gently for 2-3 minutes until heated through. Do not boil to prevent toughening.
09 - Remove skillet from heat entirely. Stir in sour cream and half the parsley until sauce is smooth and creamy.
10 - Plate stroganoff over cooked egg noodles. Sprinkle with remaining parsley and serve immediately.
# Expert Advice:
01 -
- The sauce hits that perfect balance of tangy and creamy without any wine needed
- Everything cooks in one skillet so cleanup is almost nonexistent
02 -
- Never let the sauce boil after adding sour cream or it will separate into an unappealing mess
- Patting the beef dry before seasoning helps it develop a beautiful brown crust instead of steaming
03 -
- Cutting beef while partially frozen makes those thin strips much easier to achieve
- Warming your serving plates helps the stroganoff stay hot longer at the table