Beef Stroganoff with Egg Noodles (Printable)

Tender beef in a savory mushroom sauce atop buttery egg noodles, delivering rich, comforting flavors.

# What You Need:

→ Beef

01 - 1 lb beef sirloin or tenderloin, cut into thin strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Vegetables & Aromatics

04 - 2 tbsp unsalted butter
05 - 1 tbsp olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 8 oz cremini or white mushrooms, sliced

→ Sauce

09 - 1 tbsp all-purpose flour
10 - 1 cup beef broth (alcohol-free)
11 - 1 tbsp Worcestershire sauce
12 - 2 tsp Dijon mustard
13 - 1 cup sour cream
14 - Salt and pepper, to taste

→ Noodles & Garnish

15 - 12 oz wide egg noodles
16 - 2 tbsp unsalted butter (for noodles)
17 - 2 tbsp fresh parsley, chopped (optional, for garnish)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain, toss with 2 tbsp butter, and set aside.
02 - Season beef strips with 1/2 tsp salt and 1/2 tsp black pepper, coating evenly.
03 - In a large skillet over medium-high heat, heat 1 tbsp butter and 1 tbsp olive oil. Add beef in a single layer; sear for 1-2 minutes per side until just browned. Remove beef to a plate and set aside.
04 - In the same skillet, reduce heat to medium. Add remaining 1 tbsp butter, onions, and mushrooms. Sauté for 5-6 minutes until softened and golden. Add garlic; cook for 1 minute.
05 - Sprinkle flour over vegetables and stir well for 1 minute to cook out raw flour taste.
06 - Gradually add beef broth, scraping up any browned bits from bottom of skillet. Stir in Worcestershire sauce and Dijon mustard. Simmer for 3-4 minutes until slightly thickened.
07 - Reduce heat to low. Stir in sour cream until smooth and fully incorporated. Return beef and any accumulated juices to skillet. Gently simmer for 2-3 minutes until beef is heated through. Adjust seasoning with salt and pepper to taste.
08 - Serve stroganoff over buttered egg noodles. Garnish with chopped fresh parsley if desired.

# Helpful Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Leftovers actually improve overnight as the flavors meld
02 -
  • Sour cream will curdle if the sauce boils—keep heat at the lowest setting once it's added
  • Slicing beef against the grain (short across the muscle fibers) makes even tougher cuts fork-tender
03 -
  • Pat beef completely dry before searing—wet meat steams instead of browns
  • Let the pan get properly hot before adding beef strips

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