Beef Stroganoff Egg Noodles

There's something about the smell of mushrooms hitting hot butter that instantly transports me back to my grandmother's kitchen, where beef stroganoff simmered on the stove on cold winter nights. She'd slice the beef paper-thin, brown it until just kissed with color, then build this sauce so silky it seemed to float over egg noodles. I've made this dish dozens of times since, and it never fails to deliver that same sense of comfort—maybe because it's as much about the ritual as it is the meal.

I made this for my best friend on a particularly rough Tuesday—the kind where she needed comfort food, not conversation. She sat at my kitchen counter watching the beef hit the pan, listening to it sizzle, and by the time we sat down with steaming bowls, she didn't need to say much. Food does that sometimes.

Ingredients

• Beef sirloin or tenderloin, thinly sliced (1 lb): The thinner you slice it, the faster it cooks and the more tender it becomes—use a sharp knife or ask your butcher to slice it for you.
• Olive oil (2 tbsp) and unsalted butter (1 tbsp): The combination gives you heat from the oil and richness from the butter for searing the beef.
• Onion, finely chopped (1 medium): Chopped small means it melts into the sauce rather than announcing itself.
• Garlic cloves, minced (2): Fresh garlic is non-negotiable here—it adds depth that jarred simply cannot replicate.
• Cremini or white mushrooms, sliced (8 oz): Cremini have more flavor than white button mushrooms, but either works; slicing them evenly means they cook at the same rate.
• All-purpose flour (2 tbsp): This thickens the sauce without making it heavy—stir it in quickly so no lumps form.
• Low-sodium beef broth (1 ½ cups): Low-sodium lets you control the salt and keeps the sauce from becoming overly salty as it reduces.
• Worcestershire sauce (1 tbsp) and Dijon mustard (1 tsp): These add savory depth and a subtle tang that makes people ask what your secret ingredient is.
• Sour cream (1 cup): Room temperature sour cream whisks in smoothly without breaking or curdling—take it out of the fridge 10 minutes early.
• Salt, pepper, and fresh parsley: Season at the end when you can taste; parsley adds brightness and makes it look intentional.
• Wide egg noodles (12 oz) and butter (1 tbsp for serving): Wide noodles catch the sauce better than thin ones, and that final butter toss keeps them from clumping.

Instructions

Get your noodles going:

Fill a large pot with salted water and bring it to a rolling boil while you prep everything else. Cook the egg noodles according to package instructions—they should be tender but still have a slight bite. Drain them, toss with butter, and set aside in a warm spot.

Sear the beef in batches:

Heat a large skillet over medium-high heat with 1 tablespoon of olive oil until it shimmers. Working with half the beef at a time, season the strips with salt and pepper, then lay them flat in the pan and resist the urge to move them around—let them brown for 1 to 2 minutes on each side until deeply colored but still rare inside. Transfer to a clean plate and repeat with the remaining beef, adding more oil if the pan looks dry.

Build the sauce base:

Reduce the heat to medium and add butter to the skillet. Add your chopped onions and let them soften and turn translucent, stirring occasionally, which takes about 3 to 4 minutes. Add the minced garlic and sliced mushrooms, stirring often until the mushrooms release their moisture and the liquid mostly evaporates, about 5 to 6 minutes.

Make the roux:

Sprinkle the flour over the vegetables and stir constantly for about 1 minute so it coats everything and starts to toast slightly. This removes any raw flour taste and helps thicken the sauce later.

Add the liquid:

Gradually pour in the beef broth while stirring constantly to prevent lumps from forming. Once smooth, stir in the Worcestershire sauce and Dijon mustard, then let everything simmer gently for about 5 minutes so the sauce thickens slightly and the flavors begin to marry.

Finish the beef:

Return the browned beef and any juices that collected on the plate back to the skillet. Simmer very gently for just 2 to 3 minutes—the beef is already mostly cooked, and you just want it warmed through and tender, not tough.

Bring in the sour cream:

Remove the skillet from heat and stir in the sour cream until the sauce is silky and smooth. Taste and adjust the salt and pepper—remember that the noodles are salted, so go easy. The stroganoff should taste rich and savory with just a hint of tang.

Plate and serve:

Divide the buttered egg noodles among bowls or plates and spoon the stroganoff generously over the top. Scatter fresh chopped parsley over everything for color and a whisper of fresh flavor.

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My mother told me once that stroganoff is the kind of dish that teaches you how to cook—not through technique alone, but by paying attention to when things are done. Watch the beef go from raw to seared; listen to the mushrooms whisper as their moisture releases; notice when the sauce shifts from thin to silky. By the time you're plating it, you've learned something.

Why Beef Stroganoff Endures

This dish has traveled the world and landed in countless home kitchens because it's fundamentally about making something humble—beef, onions, mushrooms—into something worth remembering. There's no pretension here, just honest cooking that rewards a little attention and care. The creaminess feels indulgent without requiring fancy ingredients, and the noodles catch every drop of sauce so nothing is wasted.

Timing and Make-Ahead Options

You can prepare the stroganoff up to the point where you add the sour cream, let it cool, and refrigerate it for a day. When you're ready to eat, gently reheat it over low heat, then stir in the sour cream off the heat. This actually develops the flavors further—I've made stroganoff this way for dinner parties and found that resting time made it taste even better. The noodles are best made fresh, but you can cook them up to an hour ahead and toss with a little extra butter to keep them from sticking.

Ways to Adapt and Serve

This stroganoff is forgiving, which is part of why people keep making it. You can swap crème fraîche or Greek yogurt for the sour cream if you want a tangier sauce; use a mix of sour cream and plain yogurt for something lighter; or even use beef broth thinned with a splash of milk if sour cream isn't available. Serve it with steamed green beans alongside, or a sharp vinegary salad to cut through the richness. Some people add a splash of paprika near the end for depth, or a pinch of thyme if they're feeling fancy.

• A fresh green salad with lemon vinaigrette balances the creamy stroganoff beautifully.
• Steamed or roasted green beans or broccoli add color and brightness to the plate.
• Crusty bread is optional but highly recommended for soaking up every last bit of sauce.

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Beef stroganoff reminds me that the best meals don't require a long list of exotic ingredients or hours of fussing—they just need presence and care. Make this when you want to feel like you're cooking for someone you love, whether that someone is you or a table full of people who matter.

Recipe FAQs

→ What cut of beef works best?

Choose tender cuts like sirloin or tenderloin sliced thinly to ensure quick, even cooking and a tender bite.

→ Can I substitute sour cream?

Yes, Greek yogurt or crème fraîche can replace sour cream for a tangier twist while still keeping the sauce creamy.

→ How do I prevent noodles from sticking?

Cook noodles in plenty of salted boiling water, drain well, then toss with butter to keep them separated and flavorful.

→ What thickens the sauce?

All-purpose flour is sprinkled over the sautéed vegetables before gradually adding broth, which helps achieve a silky, thick sauce.

→ Can this be made gluten-free?

Yes, use gluten-free noodles and a gluten-free flour blend to maintain the dish’s flavor and texture without gluten.

→ How do I keep beef tender?

Sear beef strips quickly over medium-high heat and avoid overcooking by adding them back to the sauce just to finish cooking gently.