Beef Stroganoff Egg Noodles (Printable)
Tender beef and mushrooms in a creamy savory sauce over perfectly cooked egg noodles.
# What's Needed:
→ Beef
01 - 1.1 lbs beef sirloin or rump steak, cut into thin strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Vegetables & Aromatics
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 9 oz cremini or white mushrooms, sliced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 2 cups low-sodium beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tbsp Dijon mustard
13 - 3/4 cup sour cream
14 - 2 tbsp chopped fresh parsley
→ Pasta
15 - 10.5 oz egg noodles
# How to Make It:
01 - Season the beef strips thoroughly with salt and pepper.
02 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add beef in batches and sear quickly for 1–2 minutes per side. Remove beef to a plate and set aside.
03 - In the same skillet, add remaining olive oil and butter. Sauté onions until soft, about 3 minutes. Add garlic and cook 1 minute more.
04 - Add mushrooms, sauté until browned and their liquid has evaporated, about 5 minutes.
05 - Sprinkle in flour and stir well to coat vegetables. Cook for 1 minute.
06 - Gradually add beef broth, stirring constantly to prevent lumps. Add Worcestershire sauce and Dijon mustard. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
07 - While sauce simmers, cook egg noodles according to package directions. Drain and set aside.
08 - Lower heat, return beef (with any juices) to the skillet. Warm gently for 2–3 minutes.
09 - Remove skillet from heat. Stir in sour cream and half the parsley until sauce is smooth.
10 - Serve stroganoff over egg noodles, garnished with remaining parsley.
# Tips for Success:
01 -
- The sauce is impossibly creamy without any cream, just sour cream stirred in at the end so it stays silky instead of breaking.
- Beef cooks in minutes because you slice it thin, which means dinner is on the table faster than you'd expect.
- It tastes even better the next day, making it perfect for meal prep or feeding a crowd without stress.
02 -
- Never add sour cream to a hot skillet—it will curdle and separate, ruining the silky sauce you've worked to build, so always turn the heat off first.
- Thin-slicing the beef against the grain makes a real difference; thick chunks will chew instead of tender, so take that extra minute with your knife.
03 -
- Make this a day ahead and reheat it gently on the stove with a splash of broth—the flavors deepen overnight and reheating is forgiving if you keep the heat low.
- If your sauce breaks or looks thin, make a quick slurry of cornstarch and cold water, stir it in off heat, and let it rest for a minute to thicken naturally.