Beef Stroganoff with Egg Noodles (Printable)

Tender beef strips in a creamy mushroom sauce served atop wide egg noodles.

# What You'll Need:

→ Beef

01 - 1.1 lbs beef sirloin or tenderloin, cut into thin strips
02 - 1 tablespoon flour
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

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

→ Sauce

08 - 2 tablespoons unsalted butter
09 - 1 tablespoon vegetable oil
10 - 1 tablespoon tomato paste
11 - 1 cup beef broth (low sodium)
12 - 1 cup sour cream
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon Worcestershire sauce (alcohol-free, optional)
15 - Salt and pepper to taste

→ Egg Noodles

16 - 10 oz wide egg noodles
17 - 1 teaspoon salt (for boiling water)

→ Garnish

18 - 2 tablespoons fresh parsley, chopped (optional)

# How-To Steps:

01 - Cook the egg noodles in a large pot of boiling salted water according to package instructions. Drain, toss with a little butter if desired, and set aside.
02 - In a bowl, toss the beef strips with flour, salt, and pepper until evenly coated.
03 - Heat 1 tablespoon of butter and the oil in a large skillet over medium-high heat. Add the beef in batches, searing quickly until browned on all sides (about 2 minutes per batch). Remove the beef and set aside.
04 - In the same skillet, add remaining butter. Sauté the onion for 2-3 minutes, then add the mushrooms and cook until softened and golden, about 5 minutes. Stir in the garlic and cook for 1 minute more.
05 - Add tomato paste and stir until well combined. Pour in beef broth, scraping up any browned bits. Bring to a gentle simmer and let reduce for 5 minutes.
06 - Lower the heat to medium-low. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Mix until smooth and gently heated—do not boil.
07 - Return the seared beef and any juices to the skillet. Stir until just heated through and coated in the sauce. Taste and adjust seasoning with salt and pepper.
08 - Serve the beef stroganoff hot over the prepared egg noodles. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • The sauce is impossibly creamy without any wine to compete with the beef flavor
  • Everything comes together in under an hour making it perfect for weeknight dinners
02 -
  • Sour cream will curdle if the sauce is too hot so always reduce the heat before adding it
  • Crowding the pan when searing beef will steam it instead of brown it so work in batches
03 -
  • Slice your beef when it is partially frozen for the thinnest most even strips
  • Let the beef rest at room temperature for twenty minutes before cooking for more even searing

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