Beef Stroganoff with Noodles (Printable Version)
Tender beef and mushrooms in creamy sauce served atop buttery egg noodles for a warm, satisfying dish.
# What You Need:
→ Beef
01 - 1.1 lbs beef sirloin or tenderloin, cut into thin strips
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1 tbsp all-purpose flour
→ Vegetables
05 - 1 medium onion, finely chopped
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tbsp unsalted butter
09 - 1 tbsp olive oil
10 - 1 tbsp tomato paste
11 - 1 cup beef broth (low sodium)
12 - 1 cup sour cream (full-fat or light)
13 - 1 tsp Dijon mustard
14 - 1 tbsp Worcestershire sauce
→ Egg Noodles
15 - 10.5 oz wide egg noodles
16 - 1 tbsp butter (for noodles)
17 - Salt, for boiling water
→ Garnish
18 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain, toss with 1 tbsp butter, and set aside.
02 - In a large skillet, heat 1 tbsp olive oil over medium-high heat. Toss beef strips with salt, pepper, and flour. Sear beef in batches for 1-2 minutes per side until just browned. Remove to a plate; set aside.
03 - In the same skillet, reduce heat to medium. Add butter, onions, and mushrooms. Sauté for 5-7 minutes until softened and lightly golden. Add garlic and cook for 1 minute more.
04 - Stir in tomato paste and cook for 1 minute. Add beef broth, scraping up any browned bits from the pan. Simmer for 3-4 minutes.
05 - Reduce heat to low. Stir in sour cream, Dijon mustard, and Worcestershire sauce until smooth. Do not boil.
06 - Return beef and any juices to the pan. Simmer gently for 2-3 minutes until heated through. Taste and adjust seasoning.
07 - Serve stroganoff over buttered egg noodles. Sprinkle with chopped parsley.
# Expert Suggestions:
01 -
- The creamy sauce coats every noodle like a warm hug on cold nights
- Ready in under an hour but tastes like it simmered all day
02 -
- Never let the sour cream boil or it will separate into a grainy mess
- Searing beef in batches keeps the pan hot enough for proper browning
03 -
- Cut beef while partially frozen for thinner, more uniform strips
- Let the stroganoff sit for five minutes before serving to thicken slightly