Beef Stroganoff Egg Noodles (Print Version)

Tender beef strips cooked in a creamy mushroom sauce served atop buttery egg noodles.

# What You Need:

→ Beef

01 - 1 lb beef sirloin or tenderloin, thinly sliced
02 - ½ tsp salt
03 - ½ tsp freshly ground black pepper

→ Vegetables

04 - 1 medium yellow onion, finely chopped
05 - 8 oz cremini or white mushrooms, sliced
06 - 2 cloves garlic, minced

→ Sauce

07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1½ cups low-sodium beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - ¾ cup sour cream
14 - 1 tsp paprika

→ Pasta

15 - 12 oz wide egg noodles

→ Garnish

16 - 2 tbsp fresh parsley, chopped

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain, then toss with a little butter to prevent sticking. Set aside.
02 - Sprinkle the beef strips evenly with salt and black pepper.
03 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef in batches and sear quickly until browned, about 1 minute per side. Remove beef and set aside.
04 - Add remaining butter and olive oil to the skillet. Sauté onions until softened, about 2 to 3 minutes. Add mushrooms and cook until tender and browned, approximately 5 minutes. Stir in garlic and cook for 1 more minute.
05 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove raw flavor.
06 - Gradually whisk in beef broth while stirring constantly to prevent lumps. Incorporate Worcestershire sauce, Dijon mustard, and paprika. Simmer gently for 3 to 4 minutes until sauce thickens.
07 - Reduce heat to low and stir in sour cream until the mixture is smooth and warmed through. Return seared beef along with any accumulated juices to the skillet. Heat gently for 2 to 3 minutes without boiling to avoid curdling.
08 - Adjust seasoning to taste. Serve the beef mixture over the warm egg noodles and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking, but it's done in under an hour on a weeknight.
  • The sauce clings to every noodle and strip of beef, rich and tangy without being heavy.
  • No wine means the kids can eat it too, and you don't need to open a bottle just for cooking.
02 -
  • Never let the sauce boil after adding sour cream or it will curdle and look broken.
  • Searing the beef in batches keeps the pan hot—crowding it steams the meat instead of browning it.
  • Toss the noodles with butter right after draining or they'll stick together in a brick.
03 -
  • Slice the beef against the grain so it stays tender and doesn't chew like rubber.
  • Use a mix of beef and chicken broth if you want a lighter, more balanced flavor.
  • Let the mushrooms sit undisturbed in the pan for a minute before stirring—they'll brown instead of steam.

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