Beef Stroganoff Egg Noodles

The rainy Tuesday I finally attempted beef stroganoff, my tiny apartment smelled so incredible that my neighbor knocked on my door to ask what I was making. That moment of sharing through aroma taught me this dish is pure comfort magic.

My grandmother insisted that the secret lay in getting the mushrooms deeply golden before adding the liquid. That extra five minutes of patience creates a depth of flavor that makes people ask for seconds.

Ingredients

• Beef sirloin or tenderloin: Cutting against the grain into thin strips ensures every bite stays tender even after quick cooking
• Salt and black pepper: Seasoning the beef before searing builds layers of flavor from the inside out
• Unsalted butter and olive oil: The combination prevents butter from burning while adding that rich buttery finish
• Yellow onion and garlic: Finely chopped onion melts into the sauce while minced garlic adds aromatic depth
• Cremini or white mushrooms: Sliced mushrooms become meaty and concentrate in flavor when properly browned
• All purpose flour: This thickens the sauce just enough while adding a subtle nutty note
• Beef broth: The foundation of the sauce providing deep savory backbone
• Worcestershire sauce: Adds umami richness that mimics the depth typically from wine
• Dijon mustard: Provides a gentle tang that cuts through the rich creaminess
• Sour cream: Stirred in at the end creates that signature velvety texture without curdling
• Wide egg noodles: Their broad shape perfectly captures every drop of the luscious sauce
• Unsalted butter for noodles: Tossing hot noodles in butter prevents sticking and adds extra richness
• Fresh parsley: Bright garnish that cuts through all that creamy indulgence

Instructions

Cook the egg noodles:

Bring a large pot of salted water to a boil and cook noodles according to package directions until al dente

Prepare the beef:

Season the beef strips generously with salt and pepper on both sides

Sear the beef:

Heat butter and olive oil in a large skillet over medium high heat and add beef in a single layer

Remove browned beef:

Cook for one to two minutes per side until just browned then transfer to a plate

Cook vegetables:

Reduce heat to medium and add remaining butter along with onions and mushrooms

Soften vegetables:

Sauté for five to six minutes until mushrooms are golden and onions are softened

Add garlic:

Stir in minced garlic and cook for one minute until fragrant

Make the roux:

Sprinkle flour over the vegetables and stir constantly for one minute

Build the sauce:

Gradually pour in beef broth while scraping up browned bits from the bottom

Add seasonings:

Stir in Worcestershire sauce and Dijon mustard then simmer three to four minutes

Finish with cream:

Reduce heat to low and stir in sour cream until completely smooth

Combine and serve:

Return beef to the skillet and simmer two to three minutes until heated through

Save

This became the meal I made for my husband when we were dating and he still talks about that first dinner. Something about the combination of tender beef and creamy sauce makes people feel cared for.

Making It Ahead

The sauce base can be prepared a day in advance and refrigerated. Reheat gently over low heat and stir in the sour cream just before serving for the freshest flavor.

Perfect Pairings

A crisp green salad with vinaigrette balances the richness perfectly. Steamed green beans or roasted broccoli also add welcome freshness to the plate.

Getting The Best Results

The most important step is taking time to properly brown the mushrooms before adding liquid. This creates the deep savory foundation that makes the dish memorable.

• Slice beef against the grain into thin strips even if your butcher did not
• Have all ingredients measured before starting since the cooking moves quickly
• Use a wide skillet that gives beef room to sear rather than steam

Save

There is something profoundly satisfying about serving a dish that feels so luxurious yet comes together in under an hour. Enjoy every creamy bite.

Recipe Questions & Answers

→ What cut of beef works best for this dish?

Choose tender cuts like sirloin or tenderloin sliced thinly for quick searing and a tender bite.

→ Can I use a different type of mushroom?

Yes, both cremini and white mushrooms offer great flavor and texture. Feel free to mix varieties.

→ How do I prevent the beef from overcooking?

Sear the beef quickly over high heat and remove it before adding the sauce, returning it just to warm through without boiling.

→ What is the best way to cook the egg noodles?

Boil salted water and cook noodles according to package instructions until tender, then toss with butter for richness.

→ Can I substitute sour cream with another ingredient?

Greek yogurt works well as a tangy, creamy alternative that lightens the sauce without sacrificing flavor.