Beef Stroganoff Egg Noodles

The smell of butter and mushrooms hitting a hot skillet still takes me back to my first apartment kitchen, where I made this stroganoff on a Tuesday night just to feel like I had my life together. My roommate peeked around the corner asking what smelled so fancy, and I felt ridiculously proud serving something that felt restaurant-worthy but came together in under an hour.

I once made this for a friend recovering from surgery, and she told me later that the first bite made her cry because it reminded her of Sunday dinners at her grandmothers table. Food has this way of wrapping comfort around you when you need it most.

Ingredients

• 500 g beef sirloin or tenderloin: Cutting the beef against the grain into thin strips makes it tender and quick-cooking, almost like it melts in your mouth
• 1 tbsp flour: This light coating helps the beef brown beautifully and creates the foundation for thickening the sauce later
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the beefs natural flavor shine through
• 1 medium onion, finely chopped: The onion becomes sweet and aromatic as it cooks, building layers of flavor in every bite
• 250 g white or cremini mushrooms, sliced: Mushrooms release their moisture and turn golden, adding a meaty, savory depth to the sauce
• 2 cloves garlic, minced: Fresh garlic adds that aromatic warmth that makes the whole kitchen smell incredible
• 2 tbsp unsalted butter and 1 tbsp vegetable oil: Butter brings richness while oil prevents burning, giving you the best of both worlds
• 1 tbsp tomato paste: A small amount adds color and a subtle tang that balances the creamy elements perfectly
• 1 cup beef broth: Low sodium broth lets you control the salt level while creating a flavorful base
• 1 cup sour cream: This transforms the dish into that velvety, creamy sauce stroganoff is famous for
• 1 tsp Dijon mustard: Just enough to add a sharp contrast and bring all the flavors together
• 1 tsp Worcestershire sauce: Deepens the savory notes without overpowering the dish
• 300 g wide egg noodles: These sturdy noodles hold up beautifully against the rich sauce and provide the perfect texture contrast
• 2 tbsp fresh parsley, chopped: Fresh herbs sprinkled on top add brightness and make the dish look stunning

Instructions

Get your noodles going first:

Drop those egg noodles into a big pot of salted boiling water and cook them until they are tender but still have a little bite, then drain them and set them aside

Coat the beef for maximum flavor:

Toss your beef strips with the flour, salt, and pepper until every piece is lightly dusted, which helps them develop a gorgeous crust

Sear the beef in batches:

Heat up the butter and oil in your large skillet over medium-high heat, then add the beef in small batches so they sear rather than steam, cooking just until browned on all sides

Build the aromatic base:

Using the same skillet, melt the remaining butter and cook your onion until it softens, then add the mushrooms and let them turn golden brown before stirring in the garlic

Create the sauce foundation:

Stir in the tomato paste until it is well combined, then pour in the beef broth while scraping up all those tasty browned bits from the bottom of the pan

Add the creamy finish:

Turn the heat down to medium-low and stir in the sour cream, Dijon mustard, and Worcestershire sauce until everything is smooth and gently warmed through

Bring it all together:

Return the beef and any juices to the skillet and stir until everything is coated in sauce and heated through, then taste and adjust your seasonings

Plate it up:

Serve the stroganoff over a bed of those cooked egg noodles and sprinkle with fresh parsley for that finishing touch

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My daughter requested this for her birthday dinner one year instead of going out to eat, and watching her twirl the noodles covered in sauce made me realize how special homemade food becomes part of family history.

Making It Ahead

I have learned that the sauce actually tastes better the next day, so I sometimes make it a day ahead and just reheat it gently while cooking fresh noodles. The flavors meld together in that magical way only time can create.

Choosing Your Beef

Look for a piece of meat with good marbling because those little flecks of fat melt during cooking and keep everything tender. Sirloin is my go-to for the balance of flavor and tenderness it brings to the dish.

Perfect Pairings

A crisp green salad with a simple vinaigrette cuts through the richness beautifully, and steamed green beans add freshness that balances the creamy sauce.

• Sparkling cider or iced tea refreshes the palate between bites
• Crusty bread is perfect for sopping up any extra sauce
• A light fruit dessert like baked apples finishes the meal without being too heavy

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There is something deeply satisfying about watching this classic dish come together, filling the house with aromas that say home more eloquently than words ever could.

Common Recipe Questions

→ What cut of beef works best for this dish?

Choose tender cuts like sirloin or tenderloin, sliced thinly for quick, even cooking and tenderness.

→ Can I substitute sour cream with something else?

Greek yogurt can be used as a lighter alternative, providing similar creaminess with a slight tang.

→ How should the mushrooms be prepared?

Sauté sliced white or cremini mushrooms until golden and softened to enhance their earthy flavor in the sauce.

→ Is it important to brown the beef before adding the sauce?

Yes, searing the beef seals in juices and adds rich, caramelized flavor to the finished dish.

→ What type of noodles pairs best with the dish?

Wide egg noodles hold the creamy sauce well and add a hearty, satisfying texture to the meal.