Beef Stroganoff with Egg Noodles

My Russian neighbors adopted me during college, and this stroganoff showed up on their table every Sunday without fail. The smell of butter and mushrooms would drift through our shared walls, and eventually, I started showing up at dinnertime more often than not. They taught me that real comfort food doesnt need shortcuts, just patience and really good beef.

Last winter, my eight-year-old asked if we could have mushrooms and noodles for her birthday dinner instead of cake. I made three pounds of stroganoff, and she ate two bowls before demanding seconds. Some recipes just become part of your familys story like that.

Ingredients

• 500 g beef sirloin or rump steak: Thinly slice against the grain for tenderness, and pat it completely dry before seasoning so it browns instead of steams
• 1 tbsp all-purpose flour: This creates a subtle velveting on the beef and helps thicken the sauce naturally as it simmers
• 1 medium onion: Finely chopped so they melt into the sauce, providing sweetness without overwhelming texture
• 250 g cremini or white mushrooms: Brown them thoroughly and dont rush this stepthe flavor develops in that golden color
• 2 cloves garlic: Minced fresh, added only during the last minute so it stays aromatic and never bitter
• 2 tbsp unsalted butter: Use one tablespoon to sear the beef and the second for sautéing vegetables, building layers of flavor
• 1 tbsp olive oil: Prevents the butter from burning over medium-high heat when searing the beef
• 350 ml low-sodium beef broth: Forms the base of your sauce, and low-sodium lets you control the salt level precisely
• 2 tsp Dijon mustard: Adds a sharp brightness that cuts through the rich cream and complements the beef
• 180 ml sour cream: Stir in off the heat to prevent curdling, and full-fat creates the silkiest texture
• 1 tbsp Worcestershire sauce: Deepens the savory flavor with just the right amount of umami
• 300 g wide egg noodles: These catch the sauce beautifully in their ridges, and their richness complements the creamy beef
• 2 tbsp fresh parsley: Chopped and scattered on top for a fresh contrast to all that richness

Instructions

Season and prep the beef:

Slice the beef thinly against the grain into bite-sized strips, then season generously with salt and pepper and toss with flour until lightly coated.

Sear the beef:

Heat 1 tablespoon butter with olive oil in a large skillet over medium-high heat, add the beef in batches without crowding, and sear quickly for 1 to 2 minutes per side until browned, then remove and set aside.

Cook the aromatics:

Add the remaining butter to the same skillet and sauté the onions for 2 to 3 minutes until softened, then add mushrooms and cook for about 5 minutes until browned and their liquid has evaporated before stirring in garlic for 1 minute.

Build the sauce base:

Return the beef and any accumulated juices to the pan, then stir in Dijon mustard and Worcestershire sauce until everything is evenly coated.

Simmer and thicken:

Pour in the beef broth while scraping up the browned bits from the bottom, bring to a simmer, reduce heat to low, and cook for 5 minutes until slightly thickened.

Cook the noodles:

Meanwhile, cook the egg noodles according to package instructions until al dente, then drain and toss with a little butter if desired to prevent sticking.

Finish with cream:

Remove the skillet from heat and stir in the sour cream until the sauce is smooth and warmed through, then adjust salt and pepper to taste.

Plate and garnish:

Serve the beef stroganoff generously over the egg noodles and sprinkle with fresh parsley for a bright finish.

Save

My daughter now helps me slice the mushrooms, and somehow we always end up with extra in the pan because she snacks while she preps. Those small messy moments in the kitchen have become our Wednesday night ritual, better than any restaurant meal.

Choosing The Right Cut

Sirloin and rump both work beautifully here, but Ive found that slightly fattier cuts stay more tender during the quick sear. Look for beef with good marbling and trim away any thick silverware before slicing. Thin cuts cook quickly and stay tender, while thicker chunks can become chewy in this fast cooking method.

Making It Ahead

The beef and sauce base can be prepared up to a day in advance and stored separately in the refrigerator. When ready to serve, gently reheat the sauce over low heat and stir in the sour cream at the very last moment. The noodles are best cooked fresh, but if needed, toss them with a little olive oil to prevent sticking.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness beautifully, while steamed green beans add freshness and crunch to the plate. Some families serve crusty bread on the side for soaking up every drop of that incredible sauce.

• For extra depth, add a pinch of smoked paprika with the mustard
• Greek yogurt works as a lighter substitute for sour cream
• Gluten-free flour and noodles make this completely allergen-friendly

Save

Theres something deeply satisfying about watching people take that first bite, eyes closing as the creamy sauce hits the noodles. This recipe has fed us through sick days, birthdays, and ordinary Tuesdays that needed saving.

Recipe Questions & Answers

→ What cut of beef works best?

Sirloin or rump steak sliced thinly ensures tenderness and quick cooking.

→ Can I substitute sour cream?

Yes, Greek yogurt can be used for a lighter, tangy alternative.

→ How should the egg noodles be cooked?

Boil according to package instructions until tender, then drain and toss with butter for richness.

→ What thickens the sauce?

A combination of flour coating the beef and simmering the broth creates a smooth, creamy sauce.

→ Can the dish be made gluten-free?

Use gluten-free flour and noodles to adapt this dish for gluten sensitivity.

→ How can I enhance the flavor?

A pinch of smoked paprika adds a subtle smoky depth to the sauce.