Beef Stroganoff with Egg Noodles (Printable Version)

Tender beef in a creamy sauce over buttery egg noodles with mushrooms and savory seasonings.

# What You Need:

→ Beef and Marinade

01 - 1.1 lb beef sirloin or rump steak, cut into thin strips
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tbsp all-purpose flour

→ Vegetables

05 - 1 medium onion, finely chopped
06 - 9 oz white or cremini mushrooms, sliced
07 - 2 cloves garlic, minced

→ Sauce

08 - 2 tbsp unsalted butter
09 - 2 tbsp olive oil
10 - 1 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce
12 - 1 2/3 cups low-sodium beef broth
13 - 3/4 cup plus 1 tbsp sour cream
14 - 1 tsp Dijon mustard
15 - Salt and pepper, to taste

→ Pasta

16 - 10.5 oz egg noodles
17 - 1 tbsp butter for tossing noodles

→ Garnish

18 - 2 tbsp fresh parsley, chopped

# How To Make It:

01 - Toss the beef strips with salt, pepper, and flour in a bowl until evenly coated. Set aside while preparing the cooking surface.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Sear beef in batches for 1-2 minutes until browned on all sides, being careful not to overcook. Remove beef and set aside on a plate.
03 - In the same skillet, add remaining butter and olive oil. Sauté onions for 2-3 minutes until softened and translucent. Add mushrooms and cook for 5 minutes until golden brown and moisture has evaporated. Stir in garlic and cook for 30 seconds until fragrant.
04 - Add tomato paste and Worcestershire sauce to the skillet, stirring well to incorporate. Pour in beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 5-7 minutes until sauce has slightly reduced.
05 - Reduce heat to low. Stir in sour cream and Dijon mustard until completely smooth and heated through—do not allow to boil. Return beef and accumulated juices to the pan. Simmer gently for 2-3 minutes until beef is heated through. Adjust seasoning with salt and pepper as needed.
06 - Cook egg noodles according to package directions in a large pot of salted boiling water until al dente. Drain well and immediately toss with 1 tablespoon butter to prevent sticking.
07 - Portion buttered egg noodles onto serving plates or a platter. Top generously with beef stroganoff sauce. Sprinkle with fresh chopped parsley for color and freshness. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The creamy sauce comes together faster than you would believe possible
  • It transforms an ordinary weeknight into something that feels like a special occasion
  • The leftover sauce, if you somehow have any, is incredible the next day
02 -
  • Sour cream will separate and curdle if the sauce is boiling hot, so always reduce the heat before adding it
  • Patting your beef dry before seasoning it helps it sear rather than steam in the pan
03 -
  • A splash of the pasta water can rescue a sauce that is too thick
  • Room temperature sour cream incorporates more smoothly than cold from the fridge

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