Beef Stroganoff Egg Noodles (Printable Version)

Savory beef in creamy mushroom sauce atop buttery egg noodles for a comforting meal.

# What You'll Need:

→ Beef

01 - 1 lb beef sirloin or tenderloin, thinly sliced
02 - 1/2 tsp salt
03 - 1/2 tsp freshly ground black pepper

→ Vegetables

04 - 1 medium yellow onion, finely chopped
05 - 8 oz cremini or white mushrooms, sliced
06 - 2 cloves garlic, minced

→ Sauce

07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 1/2 cups low-sodium beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 3/4 cup sour cream
14 - 1 tsp paprika

→ Pasta

15 - 12 oz wide egg noodles

→ Garnish

16 - 2 tbsp fresh parsley, chopped

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain and toss with a small amount of butter to prevent sticking. Set aside.
02 - Season the sliced beef with salt and freshly ground black pepper evenly.
03 - Heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat in a large skillet. Add beef in batches and sear each side for about 1 minute until browned. Remove beef and set aside.
04 - Add remaining butter and olive oil to the skillet. Sauté onions for 2 to 3 minutes until softened. Add mushrooms and cook until tender and golden, approximately 5 minutes. Stir in garlic and cook for 1 additional minute.
05 - Sprinkle flour evenly over the vegetables and stir well to coat. Cook the mixture for 1 minute to eliminate raw flour taste.
06 - Gradually pour in beef broth while stirring constantly to avoid lumps. Add Worcestershire sauce, Dijon mustard, and paprika. Simmer the sauce for 3 to 4 minutes until thickened.
07 - Reduce heat to low and stir in sour cream until smooth and warmed through. Return seared beef and any accumulated juices to the skillet. Cook gently for 2 to 3 minutes without boiling to prevent curdling.
08 - Adjust seasoning to taste if needed. Plate the beef mixture over warm egg noodles and garnish with fresh parsley.

# Expert Advice:

01 -
  • The sauce is velvety and rich but doesn't need any wine, so everyone at the table can enjoy it.
  • It comes together in under an hour, making it perfect for weeknights when you want something that feels special.
  • The beef stays tender and the mushrooms get beautifully caramelized, giving every bite real depth.
  • Leftovers reheat like a dream and somehow taste even better the next day.
02 -
  • Don't let the sauce boil after you add the sour cream, or it will curdle and turn grainy instead of creamy.
  • Searing the beef in batches is crucial because overcrowding the pan will steam the meat instead of giving it that beautiful brown crust.
  • Season the pasta water generously because it's your only chance to flavor the noodles from the inside out.
03 -
  • Let the beef come to room temperature before searing so it cooks evenly and develops a better crust.
  • Taste the sauce before serving and adjust with a squeeze of lemon juice if it needs brightness, or a pinch of sugar if it's too tangy.
  • If your sauce gets too thick, whisk in a little extra broth or even a splash of milk to bring it back to life.

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