Beef Stroganoff Egg Noodles (Printable Version)

Tender beef in a creamy mushroom sauce served atop buttery egg noodles for a hearty meal.

# What You Need:

→ Beef

01 - 1 lb beef sirloin or tenderloin, cut into thin strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Vegetables & Aromatics

04 - 2 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 8 oz cremini or white mushrooms, sliced

→ Sauce

09 - 1 tbsp all-purpose flour
10 - 1 cup beef broth (alcohol-free)
11 - 1 tbsp Worcestershire sauce
12 - 2 tsp Dijon mustard
13 - 1 cup sour cream
14 - Salt and pepper, to taste

→ Noodles & Garnish

15 - 12 oz wide egg noodles
16 - 2 tbsp unsalted butter (for noodles)
17 - 2 tbsp fresh parsley, chopped (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain, toss with 2 tbsp butter, and set aside.
02 - Season beef strips with 1/2 tsp salt and 1/2 tsp black pepper, coating evenly on all sides.
03 - In a large skillet over medium-high heat, heat 1 tbsp butter and 1 tbsp olive oil. Add beef in a single layer; sear for 1-2 minutes per side until just browned. Remove beef to a plate and set aside.
04 - In the same skillet, reduce heat to medium. Add remaining 1 tbsp butter, onions, and mushrooms. Sauté for 5-6 minutes until softened and golden. Add garlic; cook for 1 minute until fragrant.
05 - Sprinkle flour over vegetables and stir well for 1 minute to cook out raw flour taste.
06 - Gradually add beef broth, scraping up any browned bits from pan bottom. Stir in Worcestershire sauce and Dijon mustard. Simmer for 3-4 minutes until slightly thickened.
07 - Reduce heat to low. Stir in sour cream until smooth. Return beef and any juices to skillet. Gently simmer for 2-3 minutes until beef is just heated through. Adjust seasoning with salt and pepper to taste.
08 - Serve stroganoff over buttered egg noodles. Garnish with chopped parsley if desired.

# Expert Suggestions:

01 -
  • The creamy mushroom sauce transforms ordinary beef into restaurant quality comfort food
  • Everything happens in one skillet making cleanup surprisingly manageable
  • This version skips alcohol without sacrificing any of that deep savory richness
02 -
  • Never let the sauce boil after adding sour cream or it will separate and become grainy
  • Pat the beef dry before seasoning and searing for better browning
  • Room temperature sour cream incorporates more smoothly than cold
03 -
  • Greek yogurt can replace sour cream for a lighter version with similar tang
  • Leftovers reheat beautifully though the sauce may need a splash of broth to loosen

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