Beef Stroganoff Egg Noodles (Printable)

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

# What's Needed:

→ Beef

01 - 1 lb beef sirloin or tenderloin, thinly sliced
02 - 1/2 tsp salt
03 - 1/2 tsp freshly ground black pepper

→ Vegetables

04 - 1 medium yellow onion, finely chopped
05 - 8 oz cremini or white mushrooms, sliced
06 - 2 cloves garlic, minced

→ Sauce

07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 1/2 cups low-sodium beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 3/4 cup sour cream
14 - 1 tsp paprika

→ Pasta

15 - 12 oz wide egg noodles

→ Garnish

16 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook egg noodles as per package directions, then drain and toss with a little butter to prevent sticking.
02 - Season the beef strips evenly with salt and pepper.
03 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef in batches and sear until browned, approximately 1 minute per side. Remove and set aside.
04 - Add remaining butter and olive oil to the skillet. Sauté onions for 2–3 minutes until softened, add mushrooms and cook for 5 minutes until browned. Stir in garlic and cook for 1 more minute.
05 - Sprinkle flour over vegetables and stir well to combine. Cook for 1 minute to remove raw flour taste.
06 - Slowly whisk in beef broth, ensuring no lumps form. Add Worcestershire sauce, Dijon mustard, and paprika. Simmer for 3–4 minutes until sauce thickens.
07 - Reduce heat to low. Stir in sour cream until smooth and warmed through. Return seared beef and juices to skillet. Heat gently for 2–3 minutes without boiling to prevent curdling.
08 - Adjust seasoning if necessary. Serve stroganoff over warm egg noodles and garnish with fresh parsley.

# Tips for Success:

01 -
  • The sauce clings to every noodle like it was designed for it, rich and tangy without feeling heavy.
  • You can have this on the table in under an hour, even on nights when you're too tired to think.
  • It tastes like comfort food from another era but uses ingredients you already keep around.
02 -
  • Don't let the sauce boil once the sour cream goes in or it will split and turn grainy, I ruined a whole batch learning this.
  • Sear the beef in batches so the pan stays hot, crowding it will steam the meat instead of browning it.
  • Taste before serving because every broth is different and you might need a pinch more salt or a squeeze of lemon.
03 -
  • Let the beef come to room temperature before searing so it browns evenly and stays tender.
  • Use a wooden spoon to scrape up all the browned bits from the pan after searing, that's where the flavor lives.
  • If the sauce feels too thick, whisk in a little extra broth until it looks glossy and pourable.

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