Beef Stroganoff Egg Noodles (Print Version)
Tender beef and mushrooms in a creamy sauce over buttered egg noodles for a satisfying meal.
# What You Need:
→ Beef Stroganoff
01 - 1 lb beef sirloin or tenderloin, thinly sliced
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 8 oz cremini or white mushrooms, sliced
07 - 2 tbsp all-purpose flour
08 - 1 1/2 cups low-sodium beef broth
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp Dijon mustard
11 - 1 cup sour cream
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped
→ For Serving
14 - 12 oz wide egg noodles
15 - 1 tbsp unsalted butter
# Preparation Steps:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and toss with 1 tablespoon unsalted butter; set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season half of the beef with salt and pepper and sear for 1 to 2 minutes until browned but not fully cooked. Remove to a plate and repeat with the remaining beef, adding more oil if necessary.
03 - Reduce heat to medium and add 1 tablespoon unsalted butter to the skillet. Sauté onions for 3 to 4 minutes until translucent. Add garlic and mushrooms; cook for 5 to 6 minutes until mushrooms soften and most liquid evaporates.
04 - Sprinkle flour over the vegetables and stir continuously for 1 minute. Gradually add beef broth while stirring to prevent lumps. Incorporate Worcestershire sauce and Dijon mustard. Simmer for 5 minutes to gently thicken the sauce.
05 - Return beef and any collected juices to the skillet. Simmer gently for 2 to 3 minutes until beef is cooked through.
06 - Remove skillet from heat and stir in sour cream until the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
07 - Plate the beef mixture over the buttered egg noodles and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The sauce is silky and deeply savory without any wine or cream pretension—just honest beef broth and sour cream doing what they do best.
- It comes together in under an hour, which makes it perfect for weeknight dinners when you want something that tastes like you've been cooking all day.
- There's something almost meditative about the way the mushrooms soften and release their liquid into the pan.
02 -
- Never let the sour cream boil or even simmer hard once you've added it—high heat will break it and make the sauce grainy and separated, which is a hard problem to fix.
- The beef will keep cooking after you remove it from the pan, so undercooking it slightly when you sear it is intentional and important.
- If your sauce looks too thin after simmering, you can mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in, letting it simmer for another minute to thicken.
03 -
- Partially freeze your beef before slicing so the knife glides through cleanly and you get uniform, thin pieces that cook evenly.
- Don't skip tossing the cooked noodles with butter—it keeps them from clumping and makes them feel more luxurious under the sauce.