Beef Stroganoff with Egg Noodles

The first time I made stroganoff, I was absolutely certain it would be a disaster. I had invited friends over on a Tuesday night, completely underestimated how quickly beef could go from tender to tough, and ended up frantically texting my grandmother at 6 PM. She told me the secret was in the sour cream and patience. That slightly panicked evening taught me everything I know about this dish now.

Last winter my sister came over after a particularly rough week at work. I made this exact recipe while she sat at my counter, nursing a mug of tea and complaining about everything. The smell of butter and mushrooms slowly filled the kitchen, and somewhere between sautéing the onions and adding the sour cream, her shoulders finally dropped. Food has this way of doing that sometimes.

Ingredients

• 500 g beef sirloin or rump steak, cut into thin strips: I learned the hard way that freezing the meat for 20 minutes makes it so much easier to slice thinly against the grain
• 1 tsp salt and 1/2 tsp black pepper: Season the beef generously before cooking, it makes all the difference in the final flavor
• 1 tbsp all-purpose flour: This light coating helps the beef develop a beautiful golden crust and thickens the sauce naturally
• 1 medium onion, finely chopped: Yellow onions work perfectly here, becoming sweet and savory as they cook down
• 250 g white or cremini mushrooms, sliced: Do not crowd the pan or they will steam instead of brown
• 2 cloves garlic, minced: Add this last so it does not burn and turn bitter
• 2 tbsp unsalted butter and 2 tbsp olive oil: The combination prevents butter from burning while adding that rich flavor
• 1 tbsp tomato paste: This adds a subtle depth and gorgeous color to the sauce
• 1 tbsp Worcestershire sauce: The umami bomb that makes the sauce taste like it simmered for hours
• 400 ml low-sodium beef broth: Low sodium is crucial because the sauce reduces and concentrates
• 200 ml sour cream: Full fat sour cream creates the silkiest, most luxurious sauce
• 1 tsp Dijon mustard: Just a tiny amount brightens the entire dish
• 300 g egg noodles: These are traditional and perfectly catch all that sauce in their ribbony texture
• 1 tbsp butter for tossing noodles: Do not skip this step, it keeps the noodles from sticking and adds another layer of flavor
• 2 tbsp fresh parsley, chopped: Fresh herbs at the end make everything look and taste brighter

Instructions

Season and prep the beef:

Toss the beef strips with salt, pepper, and flour until evenly coated, then let it sit while you heat your pan

Sear the beef in batches:

Heat 1 tbsp each of butter and olive oil in a large skillet over medium-high heat, then sear the beef for just 1-2 minutes per batch until beautifully browned but still pink inside

Cook the aromatics:

In the same pan, add the remaining butter and oil, cook the onions for 2-3 minutes until soft, then add mushrooms for 5 minutes until golden and their liquid has evaporated

Build the sauce base:

Stir in the garlic for 30 seconds, then add tomato paste and Worcestershire sauce, followed by the beef broth, letting it simmer and reduce slightly

Add the creamy finish:

Lower the heat completely, stir in the sour cream and Dijon mustard until smooth, then return the beef to warm through gently

Cook and butter the noodles:

Boil the egg noodles according to package directions, drain well, and immediately toss with butter

Bring it all together:

Serve the stroganoff generously over the buttered noodles and finish with fresh parsley

Save

This recipe became my go-to comfort food after my mom had surgery last year. She could not eat much, but she managed a small bowl of this every day for a week. Something about the gentle creaminess and familiar flavors just felt like healing in a bowl.

Making It Your Own

Over the years I have discovered that this dish is surprisingly forgiving. Once I used Greek yogurt instead of sour cream because that was what I had, and honestly, nobody noticed the difference. The key is keeping the heat gentle once the creamy element goes in.

Perfect Pairings

My grandmother always served this with a crisp green salad dressed simply with vinegar and oil. The acidity cuts through the richness beautifully. Steamed green beans work wonderfully too, adding a bright pop of color to the plate.

Timing Is Everything

The biggest mistake I made early on was trying to do everything at once. Now I start my water for noodles before I even begin the beef. I also prep all my ingredients beforehand because once you start cooking, everything moves fast.

• Set the table before you start cooking
• Have your serving bowls ready and waiting
• Taste and adjust seasoning at the very end

Save

This recipe has served me through dinner parties, sick days, and Tuesday nights when nothing else sounded right. I hope it finds its way into your regular rotation too.

Recipe Questions & Answers

→ What cut of beef works best?

Sirloin or rump steak cut into thin strips provide tenderness and quick cooking for this dish.

→ Can I substitute sour cream?

Yes, Greek yogurt offers a lighter alternative while maintaining creamy texture and tang.

→ How do I prevent beef from overcooking?

Sear beef strips briefly in batches just until browned, then finish cooking gently in sauce.

→ What other pasta can I use instead of egg noodles?

Wide egg noodles work best, but pappardelle or fettuccine can be good substitutes.

→ How do mushrooms affect the flavor?

Sautéed mushrooms add an earthy, savory note that balances the richness of the sauce.

→ Is Worcestershire sauce essential?

It adds depth and umami, but can be omitted or replaced with soy sauce if needed.