Beef Stroganoff Egg Noodles

My college roommate's grandmother taught me to make stroganoff one snowy afternoon in her kitchen, insisting that the secret wasn't fancy cuts of beef or expensive mushrooms—it was patience and not rushing the sour cream at the end. She moved with such calm precision, never tasting until the very last moment, and somehow that deliberate slowness made the whole dish feel less like cooking and more like a quiet conversation. I've made it dozens of times since, and every time I mince those garlic cloves, I remember her saying that stroganoff forgives a lot, but it never forgives a hurried hand.

I made this for my partner's parents on their first visit to our apartment, and I remember panicking midway through when the sauce looked too thin, calling my roommate in a whisper from the kitchen. She told me to trust the flour and the heat, so I did, and by the time I was stirring in the sour cream, the sauce had thickened into something glossy and perfect. His mother had seconds and asked for the recipe, which felt like the highest compliment I'd ever received.

Ingredients

• Beef sirloin or tenderloin, thinly sliced: The thinner you slice it, the faster it cooks and the more tender it becomes—I always partially freeze mine for 20 minutes first to make the knife glide through.
• Olive oil and unsalted butter: The combination gives you the high heat you need to sear and the richness the sauce demands.
• Onion and garlic: These are the foundation, so mince them finely and don't skip the step of cooking them until fragrant.
• Cremini or white mushrooms, sliced: Cremini mushrooms have more flavor than whites, but either works—the key is slicing them evenly so they cook at the same rate.
• All-purpose flour: This thickens the sauce without making it feel heavy, but stir it in quickly so you don't get lumps.
• Beef broth: Low-sodium gives you control over the salt, which you'll need as you build the sauce.
• Worcestershire sauce and Dijon mustard: These add depth and a subtle tang that keeps the stroganoff from tasting one-dimensional.
• Sour cream: Add it off the heat to keep it from breaking—this is the moment where patience really matters.
• Fresh parsley: This is the final note that makes everything feel bright and finished.
• Wide egg noodles: The flat surface catches the sauce better than thin noodles, and they have a tender-but-sturdy texture that won't disappear into the cream.

Instructions

Start the noodles:

Bring a large pot of salted water to a rolling boil and add the egg noodles, stirring occasionally so they don't stick together. Cook them just until they have a slight resistance when you bite them—this matters because they'll keep cooking slightly from residual heat after draining.

Sear the beef in batches:

Heat olive oil in a large skillet over medium-high heat until it shimmers, then add half the beef strips in a single layer. Let them sit undisturbed for about a minute so they brown, then flip and cook just until the outside is caramelized but the inside is still rare. This is the moment where patience pays off—don't crowd the pan or move the meat around obsessively.

Build the flavor base:

Once the beef is seared, reduce the heat to medium and add butter. Sauté the chopped onion until it turns translucent and soft, then add the minced garlic and let it become fragrant before adding the sliced mushrooms. The mushrooms will release their moisture and then the liquid will evaporate, concentrating their flavor—you'll know it's time to move on when the pan is mostly dry again.

Create the sauce foundation:

Sprinkle the flour over the mushroom mixture and stir constantly for about a minute to toast it slightly, which deepens its flavor. Then gradually pour in the beef broth while stirring to prevent lumps from forming—if lumps do appear, push them against the side of the pan with the back of your spoon. Add the Worcestershire sauce and Dijon mustard, then let everything simmer for five minutes so the sauce thickens and the flavors meld.

Bring the beef back together:

Return the seared beef and any juices that collected on the plate to the skillet and let it simmer very gently for a couple of minutes just until the meat is cooked through. This is not the time for high heat—you want the beef to finish gently so it stays tender.

Finish with sour cream:

Remove the skillet from the heat completely before stirring in the sour cream, folding it in slowly until everything is smooth and creamy. Taste and adjust the seasoning with salt and pepper, remembering that the noodles and broth will contribute their own saltiness.

Plate and serve:

Drain the noodles and toss them with a tablespoon of butter so they don't stick, then divide them among bowls or plates. Spoon the stroganoff generously over the top and finish with a shower of fresh chopped parsley for color and a bright herbal note.

Pin It

There's something about stroganoff that makes people relax at the dinner table—maybe it's the cream, or the tender beef, or just the way the noodles catch the sauce. I've noticed that it appears on tables at moments when people need comfort, whether that's a quiet weeknight or a celebration with family.

On Mushrooms and Depth

The mushrooms in this dish aren't just a vegetable—they're a flavor amplifier that makes the sauce taste richer and more complex. I learned this the hard way after once making stroganoff without them and wondering why it tasted flat. The umami in mushrooms mirrors the savory notes in the beef broth and Worcestershire sauce, creating layers of flavor that feel almost meaty.

Why This Version Skips Wine

The original Russian stroganoff sometimes includes brandy or red wine, but this version doesn't—not because wine is wrong, but because sour cream and beef broth have enough richness and tang to stand on their own. The Worcestershire sauce and Dijon mustard pick up where wine would add depth, giving you that same complex savory note without requiring you to have a bottle open.

Variations and Companions

Stroganoff is genuinely flexible, which is part of why it's lasted this long as a comfort food. I've made it with Greek yogurt when sour cream wasn't on hand, and it was tangier but still delicious. I've served it with egg noodles, with buttered rice, even with mashed potatoes, and each pairing creates a slightly different mood at the table.

• If you want something lighter, substitute half the sour cream with plain yogurt or crème fraîche for a tangier sauce that's less heavy.
• A side of steamed green beans or a crisp salad alongside the stroganoff brightens the richness without fighting it.
• For gluten-free diets, swap the regular flour for a gluten-free blend and use gluten-free noodles, and the dish holds up beautifully.

Pin It

Stroganoff has a quiet way of becoming part of your cooking routine, the kind of dish you return to when you want to make something that feels both satisfying and manageable. There's real comfort in knowing that something this good takes less than an hour from start to finish.

Recipe FAQs

→ What cut of beef works best for this dish?

Use sirloin or tenderloin sliced thinly for quick, even cooking and tenderness in the sauce.

→ Can I substitute mushrooms in the sauce?

Cremini or white mushrooms work well, but you can use other firm varieties like button mushrooms if preferred.

→ How do I achieve a creamy yet thick sauce?

Sautéing mushrooms and onions before adding flour and broth helps thicken the sauce naturally, and finishing with sour cream adds smooth richness.

→ What is the best way to cook the noodles?

Boil wide egg noodles in salted water until tender, drain well, then toss with butter to prevent sticking and add flavor.

→ Are there gluten-free options for this dish?

Yes, use gluten-free pasta and replace all-purpose flour with a gluten-free flour blend to maintain the sauce's texture.

→ Can I make the sauce lighter?

Substituting part of the sour cream with plain yogurt or Greek yogurt creates a tangier, lighter sauce without sacrificing creaminess.