Beef Stroganoff Egg Noodles (Printable)
Tender beef in creamy mushroom sauce served over egg noodles for a hearty, satisfying dish.
# What You'll Need:
→ Beef
01 - 1.1 lbs beef sirloin or tenderloin, cut into thin strips
02 - 1 tbsp all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Vegetables
05 - 1 medium onion, finely chopped
06 - 9 oz white or cremini mushrooms, sliced
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tbsp unsalted butter
09 - 1 tbsp vegetable oil
10 - 1 tbsp tomato paste
11 - 1 cup low sodium beef broth
12 - 1 cup sour cream
13 - 1 tsp Dijon mustard
14 - 1 tsp Worcestershire sauce
15 - Salt and pepper to taste
→ Egg Noodles
16 - 10 oz wide egg noodles
17 - 1 tsp salt for boiling water
→ Garnish
18 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Cook the egg noodles in a large pot of boiling salted water according to package directions. Drain well, toss with a small amount of butter if desired, and set aside.
02 - In a mixing bowl, combine beef strips with flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss until evenly coated.
03 - Heat 1 tablespoon butter and vegetable oil in a large skillet over medium-high heat. Add beef in small batches, searing quickly until browned on all sides, approximately 2 minutes per batch. Remove browned beef and set aside.
04 - Add remaining butter to the same skillet. Sauté onion for 2 to 3 minutes until translucent. Add mushrooms and cook until softened and golden brown, about 5 minutes. Stir in garlic and cook for 1 additional minute.
05 - Add tomato paste to the skillet and stir until thoroughly combined. Pour in beef broth while scraping up any browned bits from the bottom. Bring to a gentle simmer and reduce for 5 minutes.
06 - Reduce heat to medium-low. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Mix until smooth and heated through—avoid boiling to prevent curdling.
07 - Return seared beef and accumulated juices to the skillet. Stir until just heated through and evenly coated with sauce. Season with salt and pepper to taste.
08 - Serve the beef stroganoff immediately over prepared egg noodles. Sprinkle with chopped fresh parsley if desired.
# Expert Hints:
01 -
- The sauce impossibly rich without a drop of wine, making it perfect for weeknight family dinners
- Everything comes together in under an hour, yet it tastes like it simmered all afternoon
02 -
- I once boiled the cream sauce and watched it break into a grainy mess, so keep the heat gentle once the sour cream goes in
- The beef continues cooking in the sauce, so under-sear it slightly if you like your meat on the rare side
03 -
- Pat the beef completely dry before tossing it in flour, or it'll steam instead of sear
- Room temperature sour cream incorporates more smoothly into hot sauce without any risk of curdling