Beef Stroganoff Egg Noodles (Printable)
Tender beef strips in creamy mushroom sauce paired with hearty egg noodles and fresh parsley.
# What You’ll Need:
→ Beef
01 - 1.1 lbs beef sirloin or tenderloin, cut into thin strips
02 - 1 tbsp 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 beef broth (low sodium)
12 - 1 cup sour cream
13 - 1 tsp Dijon mustard
14 - 1 tsp Worcestershire sauce (alcohol-free, optional)
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 (optional)
# How-To Steps:
01 - Cook the egg noodles in a large pot of boiling salted water according to package instructions. Drain, toss with a little butter if desired, and set aside.
02 - In a bowl, toss the beef strips with flour, salt, and pepper until evenly coated.
03 - Heat 1 tablespoon of butter and the oil in a large skillet over medium-high heat. Add the beef in batches, searing quickly until browned on all sides (about 2 minutes per batch). Remove the beef and set aside.
04 - In the same skillet, add remaining butter. Sauté the onion for 2–3 minutes, then add the mushrooms and cook until softened and golden, about 5 minutes. Stir in the garlic and cook for 1 minute more.
05 - Add tomato paste and stir until well combined. Pour in beef broth, scraping up any browned bits. Bring to a gentle simmer and let reduce for 5 minutes.
06 - Lower the heat to medium-low. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Mix until smooth and gently heated—do not boil.
07 - Return the seared beef and any juices to the skillet. Stir until just heated through and coated in the sauce. Taste and adjust seasoning with salt and pepper. Serve the beef stroganoff hot over the prepared egg noodles. Garnish with chopped parsley if desired.
# Expert Advice:
01 -
- The creamy sauce comes together without wine so everyone can enjoy it, including kids or anyone avoiding alcohol
- Despite tasting like a weekend project, this is actually a weeknight warrior that hits the table fast
02 -
- The sour cream can curdle if the sauce is too hot, so always reduce the heat before stirring it in
- Crowding the pan when searing beef causes it to steam instead of brown, so work in batches for that perfect crust
03 -
- Pat your beef completely dry before coating it with flour so it sears instead of steams
- Keep sour cream at room temperature for 10 minutes before adding it to the sauce