Beef Stroganoff Egg Noodles (Printable)
Tender beef in creamy mushroom sauce served over buttery egg noodles for a comforting main dish.
# What You Need:
→ Beef
01 - 1.1 lbs beef sirloin or tenderloin, cut into thin strips
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1 tbsp all-purpose flour
→ Vegetables
05 - 1 medium onion, finely chopped
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tbsp unsalted butter
09 - 1 tbsp olive oil
10 - 1 tbsp tomato paste
11 - 1 cup beef broth, low sodium
12 - 1 cup sour cream, full-fat or light
13 - 1 tsp Dijon mustard
14 - 1 tbsp Worcestershire sauce
→ Egg Noodles
15 - 10.5 oz wide egg noodles
16 - 1 tbsp butter for tossing
17 - Salt for boiling water
→ Garnish
18 - 2 tbsp fresh parsley, chopped
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain well, toss with 1 tbsp butter, and set aside covered.
02 - Toss beef strips with salt, pepper, and flour until evenly coated. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear beef in batches for 1-2 minutes per side until just browned but still pink inside. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add butter, onions, and mushrooms to the same skillet. Sauté for 5-7 minutes until softened and lightly golden. Add garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor. Pour in beef broth, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes until slightly reduced.
05 - Reduce heat to low. Stir in sour cream, Dijon mustard, and Worcestershire sauce until smooth and fully incorporated. Do not allow to boil or sauce may separate.
06 - Return beef and any accumulated juices to the pan. Simmer gently for 2-3 minutes until heated through. Taste and adjust seasoning with additional salt and pepper if needed.
07 - Spoon stroganoff over buttered egg noodles. Garnish generously with chopped fresh parsley and serve immediately.
# Helpful Tips:
01 -
- The secret's in the gentle simmer that keeps the beef impossibly tender
- That velvety sauce clings to every single noodle like magic
02 -
- Sour cream will curdle if the sauce is too hot, so always reduce your heat first
- Cutting beef against the grain into thin strips is non-negotiable for tenderness
03 -
- Pat your beef completely dry before seasoning for the best sear
- Room temperature sour cream incorporates more smoothly than cold