Beef Stroganoff with Egg Noodles

The first time I made beef stroganoff was on a Tuesday evening when I needed something comforting but had no wine in the house. My grandmother always insisted that real stroganoff needed the complexity of wine, but that night I discovered something wonderful about letting the beef and mushrooms shine on their own. Now this alcohol-free version has become our family's most requested comfort meal.

Last winter my sister came over exhausted from a new job and I made this for her. She took one bite of those tender beef strips in that velvety sauce and said it tasted like something from a proper Russian restaurant. We sat at the kitchen table for hours catching up over empty plates.

Ingredients

• Beef sirloin or tenderloin: I always buy a little extra because someone inevitably sneaks bites while I am searing the strips
• Flour: This creates the most beautiful silky base for your sauce so do not skip coating the beef first
• Butter and oil: Using both gives you the rich flavor of butter with the high heat stability of oil
• White or cremini mushrooms: These become meaty and golden adding so much depth to the sauce
• Tomato paste: Just one tablespoon adds that gorgeous subtle richness and color
• Beef broth: Low sodium is crucial here because the sauce reduces and concentrates
• Sour cream: Full fat makes the sauce luxurious though Greek yogurt works in a pinch
• Dijon mustard: This is the secret ingredient that makes people ask what is in this sauce
• Wide egg noodles: These catch every drop of sauce better than any other pasta

Instructions

Get your noodles going first:

Cook the egg noodles in boiling salted water until tender then drain them and toss with a little butter so they do not stick together while you make everything else.

Prep the beef for searing:

Toss those thin beef strips with flour salt and pepper until they are evenly coated like a light dusting.

Sear in batches:

Heat one tablespoon butter and the oil over medium-high heat then add the beef in batches searing quickly until browned on all sides about two minutes per batch before setting aside.

Build the flavor base:

In the same skillet add the remaining butter and sauté the onion for two to three minutes then add mushrooms and cook until softened and golden about five minutes before stirring in garlic for one more minute.

Create the sauce:

Stir in tomato paste until well combined then pour in beef broth scraping up any browned bits from the bottom and let it reduce for five minutes.

Add the creamy finish:

Lower heat to medium-low and stir in sour cream Dijon mustard and Worcestershire sauce mixing until smooth and gently heated but do not let it boil.

Bring it all together:

Return the seared beef and any juices to the skillet stirring until just heated through and coated in sauce then taste and adjust seasoning with salt and pepper.

Serve it up:

Pile the beef stroganoff hot over those prepared egg noodles and finish with chopped parsley if you want something green on the plate.

Pin It

This recipe has saved so many last-minute dinner invitations and turned ordinary Tuesday nights into something special. There is something about that combination of tender beef and creamy sauce that makes everyone slow down and really enjoy their meal.

Making It Your Own

I have made countless variations of this stroganoff over the years and each family member has their favorite. My husband likes extra mushrooms while the kids prefer more beef but the sauce always stays the same.

Perfect Sides

Something crisp and fresh cuts through all that rich creaminess perfectly. I usually serve this with steamed green beans or a simple salad with vinaigrette to balance the plate.

Storage and Reheating

This actually tastes even better the next day when all those flavors have had time to meld together. Store the sauce and noodles separately then reheat gently adding a splash of broth if the sauce seems too thick.

• The sauce keeps beautifully for three days in the refrigerator
• Reheat over low heat stirring constantly to prevent separating
• Fresh pasta or rice works just as well if you run out of egg noodles

Pin It

There is nothing quite like watching everyone dig into this meal and ask for seconds. It has become our go-to for birthdays bad days and everything in between.

Recipe Questions & Answers

→ How do I prevent beef from becoming tough?

Use tender cuts like sirloin or tenderloin, slice thinly against the grain, and sear quickly over medium-high heat to lock in juices without drying out.

→ Can I substitute sour cream in the sauce?

Yes, Greek yogurt can be used as a lighter alternative, adding creaminess without compromising flavor, but add it off heat to prevent curdling.

→ What type of mushrooms work best?

White button or cremini mushrooms are ideal; they develop a rich, earthy flavor when sautéed and complement the sauce perfectly.

→ How should egg noodles be cooked for best results?

Boil in salted water until al dente, drain well, and toss with a small amount of butter to keep them separated and add richness.

→ Is it necessary to use Worcestershire sauce?

It adds depth and umami, but you can omit or replace with soy sauce or mushroom sauce for similar flavors, especially avoiding alcohol content.