Beef Stroganoff over Egg Noodles (Print Version)
Tender beef in a creamy mushroom sauce served over buttery egg noodles.
# What You'll Need:
→ Beef
01 - 1 lb beef sirloin or tenderloin cut into 1/2-inch strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
04 - 2 tbsp all-purpose flour
→ Vegetables & Aromatics
05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium yellow onion thinly sliced
08 - 3 cloves garlic minced
09 - 10 oz cremini or white mushrooms sliced
→ Sauce
10 - 1 cup beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 1 cup sour cream at room temperature
14 - 2 tbsp chopped fresh parsley plus extra for garnish
→ Noodles
15 - 12 oz wide egg noodles
16 - 1 tbsp unsalted butter for tossing noodles
17 - Salt for pasta water
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain well and toss with 1 tbsp butter; set aside and keep warm.
02 - While noodles cook, season beef strips with salt and pepper, then dust evenly with flour.
03 - In a large skillet over medium-high heat, heat 1 tbsp butter and olive oil. Sear beef in batches for 1-2 minutes per side until browned but still pink inside. Remove beef to a plate and tent with foil.
04 - In the same skillet, add remaining 1 tbsp butter. Sauté onions for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
05 - Add mushrooms and cook 6-8 minutes, stirring occasionally, until mushrooms release their juices and start to brown.
06 - Pour in beef broth, Worcestershire sauce, and Dijon mustard. Scrape up any browned bits from the bottom of the pan. Simmer for 3-4 minutes to slightly reduce.
07 - Lower heat to medium. Stir in sour cream until smooth do not boil. Return beef and any accumulated juices to the skillet. Simmer gently for 2-3 minutes until beef is just heated through. Adjust seasoning with salt and pepper as needed.
08 - Serve the beef and mushroom sauce over the egg noodles. Sprinkle with parsley for garnish.
# Expert Suggestions:
01 -
- The sauce is shockingly simple but tastes like you spent hours on it, which feels like cheating in the best way.
- Tender beef and earthy mushrooms in one pan means fewer dishes and more time enjoying dinner.
- It's the kind of meal that makes people ask for the recipe, then seem genuinely surprised when you tell them how straightforward it is.
02 -
- Cold sour cream will seize and curdle if you don't let it come to room temperature first and add it slowly off the heat.
- Searing the beef in batches sounds tedious, but crowding the pan will make it steam instead of brown, which ruins the whole texture.
- Don't boil the sauce after adding sour cream, or it will break and separate no matter how much you stir.
03 -
- Make the sauce a few hours ahead and reheat it gently before serving, which actually makes the flavors meld better.
- If your sauce breaks despite your best efforts, whisk in an ice cube or two to cool it down, then add the sour cream again very slowly while stirring constantly.