Beef Stroganoff Egg Noodles

I never thought I'd make stroganoff without wine until my neighbor asked if I could adapt it for her kids. That night, I discovered the Dijon and Worcestershire duo does all the heavy lifting, and honestly, I haven't looked back. The sauce still has that deep, tangy richness, and no one ever asks what's missing. It's become my go-to whenever I want something warm and impressive without the fuss.

I'll never forget the first time I made this for a dinner party and watched my friend's picky eater ask for seconds. She kept twirling her noodles and quietly nodding, and her mom just stared at me in disbelief. That's when I realized this dish has a way of winning people over without trying too hard. It's comforting in a way that feels both familiar and a little fancy.

Ingredients

• Beef sirloin or tenderloin: I slice mine thin against the grain so it stays tender and cooks fast, and I always pat it dry before seasoning so it sears instead of steams.
• Salt and black pepper: Simple but essential for building flavor from the very first step.
• Yellow onion: I dice mine finely because it melts into the sauce and adds a sweet, savory base that ties everything together.
• Cremini or white mushrooms: Cremini have more flavor, but white mushrooms work beautifully too, and either way, don't crowd the pan or they'll steam instead of brown.
• Garlic: I add it near the end of sautéing so it gets fragrant without burning.
• Unsalted butter and olive oil: The butter adds richness and the oil keeps it from burning during the sear.
• All-purpose flour: This thickens the sauce and gives it body, just make sure to stir it well so there are no lumps.
• Low-sodium beef broth: I use low-sodium so I can control the salt level, and it makes the sauce taste clean and beefy.
• Worcestershire sauce: This is my secret weapon for umami and tang, and it mimics some of the depth you'd get from wine.
• Dijon mustard: Just a teaspoon brightens the whole sauce and adds a subtle sharpness that balances the cream.
• Sour cream: I stir this in off the heat to keep it smooth and silky, and it's what makes the sauce feel indulgent.
• Paprika: A little warmth and color that makes the sauce feel complete.
• Wide egg noodles: Their soft, buttery texture is the perfect vehicle for all that creamy sauce.
• Fresh parsley: A sprinkle at the end adds brightness and makes the whole dish look like you spent way more time than you did.

Instructions

Boil the noodles:

Bring a large pot of salted water to a rolling boil and cook the egg noodles until tender, then drain and toss with a little butter. This keeps them from clumping while you finish the sauce.

Season and sear the beef:

Pat the beef dry, season with salt and pepper, then sear in hot butter and oil until browned on both sides, working in batches so each piece gets a good crust. Set the beef aside on a plate.

Sauté the vegetables:

Add more butter and oil to the same skillet, then cook the onions until soft, followed by the mushrooms until golden and tender. Toss in the garlic and let it bloom for about a minute.

Build the sauce base:

Sprinkle the flour over the vegetables and stir to coat, cooking for a minute to get rid of the raw flour taste. Slowly pour in the beef broth, stirring constantly, then add Worcestershire, Dijon, and paprika, simmering until the sauce thickens.

Finish with cream and beef:

Lower the heat and stir in the sour cream until smooth, then return the beef and any juices to the pan. Let it warm through gently without boiling, so the sauce stays silky.

Serve:

Taste and adjust the seasoning, then spoon the stroganoff over the warm noodles and top with fresh parsley.

Save

There's something about sitting down to a plate of this on a chilly evening that makes the whole house feel warmer. My husband always reaches for seconds before he's even finished his first helping, and I've caught myself doing the same. It's one of those meals that doesn't just feed you, it settles you.

What to Serve With It

I usually keep the sides simple because the stroganoff is already so rich. Steamed green beans with a little lemon, a crisp cucumber salad, or even just some buttered bread for soaking up extra sauce all work beautifully. If I'm feeling fancy, I'll roast some asparagus with garlic, but honestly, this dish doesn't need much help.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days, and I reheat them gently on the stovetop with a splash of broth to loosen the sauce. The microwave works too, but I find the stovetop keeps everything creamier. I don't recommend freezing this one because the sour cream can separate when thawed, and it's never quite the same.

Little Tweaks That Make a Difference

If you want to lighten it up, Greek yogurt works in place of sour cream, though I stir it in off the heat to keep it from splitting. Some people like to add a splash of chicken broth instead of all beef broth for a lighter flavor, and I've done that when I'm out of beef stock. You can also toss in a handful of fresh dill at the end for a more traditional Russian touch, and it's surprisingly lovely.

• Use a mix of mushroom varieties like shiitake or oyster for deeper flavor.
• Add a pinch of nutmeg to the sauce for a subtle warmth that feels almost nostalgic.
• If you're gluten-free, swap the flour and noodles for certified gluten-free versions and it works perfectly.

Save

This is the kind of meal that makes you feel like you've really cooked, even though it's not complicated at all. I hope it becomes one of those recipes you reach for again and again, the way it has for me.

Recipe FAQs

→ What cut of beef works best?

Lean cuts like sirloin or tenderloin sliced thinly ensure quick cooking and tender bites.

→ How to prevent noodles from sticking?

Toss cooked egg noodles with a bit of butter immediately after draining to keep them separate.

→ Can I substitute sour cream?

Yes, Greek yogurt can be used for a lighter, tangy alternative without curdling when gently warmed.

→ How do I thicken the sauce properly?

Sprinkle all-purpose flour over the sautéed vegetables and cook briefly before adding broth to achieve a smooth, thickened sauce.

→ Is Worcestershire sauce necessary?

It adds depth and umami, but it can be omitted or replaced with soy sauce if preferred.