Beef Stroganoff Egg Noodles (Printable)

Tender beef and mushrooms in creamy sauce served atop buttered egg noodles for a savory dish.

# What's Needed:

→ Stroganoff

01 - 450 grams beef sirloin or tenderloin, thinly sliced
02 - 30 milliliters olive oil
03 - 14 grams unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 225 grams cremini or white mushrooms, sliced
07 - 16 grams all-purpose flour
08 - 360 milliliters low-sodium beef broth
09 - 15 milliliters Worcestershire sauce
10 - 5 milliliters Dijon mustard
11 - 240 grams sour cream
12 - Salt and freshly ground black pepper, to taste
13 - 8 grams fresh parsley, chopped

→ For Serving

14 - 340 grams wide egg noodles
15 - 14 grams unsalted butter

# How to Make It:

01 - Bring a large pot of salted water to a boil and cook egg noodles according to package instructions. Drain, toss with butter, and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Season half the beef with salt and pepper, sear for 1-2 minutes until browned but not fully cooked. Remove to a plate and repeat with remaining beef, adding more oil if necessary.
03 - Reduce heat to medium. Add butter to the skillet. Sauté onions for 3-4 minutes until translucent, then add garlic and mushrooms. Cook for 5-6 minutes until mushrooms soften and most liquid evaporates.
04 - Sprinkle flour over vegetables and stir for 1 minute. Gradually add beef broth, stirring constantly to prevent lumps. Incorporate Worcestershire sauce and Dijon mustard, then simmer for 5 minutes to thicken slightly.
05 - Return beef and accumulated juices to the skillet. Simmer gently for 2-3 minutes until beef is cooked through.
06 - Remove skillet from heat and stir in sour cream until smooth and creamy. Adjust seasoning with salt and pepper to taste.
07 - Plate the stroganoff over the buttered egg noodles and garnish with chopped parsley.

# Tips for Success:

01 -
  • It comes together in under an hour but tastes like you've been cooking all day.
  • The sour cream transforms simple beef and mushrooms into something unexpectedly luxurious.
  • One skillet does most of the work, which means fewer dishes and more time at the table.
02 -
  • Never let the sour cream boil or it will break and look curdled—add it off heat and stir gently until combined.
  • Browning the beef properly matters more than you'd think; those browned bits create the depth that makes this dish taste like it came from a restaurant kitchen.
  • If your sauce seems too thin after simmering, you can whisk a teaspoon of flour with a tablespoon of cold water and stir it in, but usually the flour coating and simmering time do the job naturally.
03 -
  • If you brown the beef properly and don't overcook it in the final simmer, it will be impossibly tender—this makes the whole dish feel elevated.
  • Taste the sauce before serving and let your palate guide you on salt; it's the difference between good stroganoff and the kind people ask you to make again.

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