Beef Stroganoff Egg Noodles

There's something about the smell of beef and mushrooms hitting a hot pan that makes me pause whatever I'm doing. Years ago, a friend from Moscow spent a winter with us, and one gray afternoon she made stroganoff in our kitchen—nothing fancy, just the basics. I watched her work, how she didn't rush the mushrooms, how she waited until the sour cream was added right at the end. It became one of those dishes I make when I want to feel grounded and taken care of.

My kids called it "fancy noodles night," and I'd catch them trying to slow down while eating so it would last longer. That's when I knew this recipe had staying power—when people want to linger over their plate instead of rushing through.

Ingredients

• Beef sirloin or tenderloin, thinly sliced (1 lb): Slice against the grain so each piece stays tender; it makes all the difference in the final bite.
• Olive oil and unsalted butter (2 tbsp oil, 1 tbsp butter): The oil gets hot enough to sear, and the butter adds richness without burning.
• Medium onion, finely chopped (1): Fine pieces disappear into the sauce and create a subtle sweetness.
• Garlic cloves, minced (2): Don't skip mincing—you want the garlic woven through, not chunky.
• Cremini or white mushrooms, sliced (8 oz): Cremini have better flavor if you can find them, but don't feel bad using white; both work beautifully.
• All-purpose flour (2 tbsp): This thickens the sauce naturally and gives it that classic stroganoff body.
• Low-sodium beef broth (1 ½ cups): Low-sodium lets you control the salt and taste what's really in the dish.
• Worcestershire sauce (1 tbsp): Just a tablespoon adds depth without announcing itself.
• Dijon mustard (1 tsp): A secret weapon that brightens the whole sauce.
• Sour cream (1 cup): Add it off the heat so it stays silky and doesn't break into grainy bits.
• Salt and freshly ground black pepper: Taste as you go; you'll need more than you think.
• Fresh parsley, chopped (2 tbsp): A final sprinkle wakes everything up and adds a whisper of freshness.
• Wide egg noodles (12 oz) and 1 tbsp butter for serving: Wide noodles catch and hold the sauce better than thin ones.

Instructions

Get the noodles started:

Fill a large pot with salted water—it should taste like the sea—and bring it to a rolling boil. Cook your egg noodles according to the package, then drain and toss them with a tablespoon of butter so they don't stick together while you finish the stroganoff.

Sear the beef in batches:

Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Working in two batches, add the beef strips, season with salt and pepper, and let them brown on both sides for just a minute or two—you're not cooking them through yet, just giving them color. Set them aside on a plate.

Build the sauce base:

Reduce the heat to medium, add a tablespoon of butter, and let it melt. Sauté your chopped onion, stirring often, until it turns translucent and soft, about three to four minutes. Add the minced garlic and mushroom slices, and cook until the mushrooms release their liquid and then reabsorb it—this takes five to six minutes and means you're drawing out all their flavor.

Make the roux and broth:

Sprinkle the flour over the vegetables and stir for about a minute to cook out the raw flour taste. Slowly pour in the beef broth while stirring constantly so no lumps form. Add the Worcestershire sauce and Dijon mustard, then simmer for five minutes to let the sauce thicken slightly and the flavors meld.

Finish the beef:

Return the beef and any juices that collected on the plate to the skillet, then simmer gently for another two to three minutes just until the beef is cooked through. You want it tender, not tough.

Marry it all together with sour cream:

Remove the skillet from the heat and stir in the sour cream until the sauce is smooth and creamy. Taste and adjust the salt and pepper to your liking.

Plate and serve:

Spoon the stroganoff over your buttered noodles and finish with a generous scatter of fresh parsley.

Save

There was a night when my partner came home stressed from work, and the smell of this stroganoff simmering on the stove seemed to unwrap the tension from their shoulders before they even sat down. That's when I realized this dish isn't just about feeding people—it's about showing up for them in the kindest way a kitchen can.

Variations and Swaps

If you have Greek yogurt in the fridge, you can swap it for half or all of the sour cream for a tangier, lighter sauce. Crème fraîche works too and feels a bit more luxurious. Some people use a mix of sour cream and plain yogurt to cut the richness while keeping the creaminess—it's entirely your call based on what you're craving.

Serving Ideas

Beyond the noodles, stroganoff loves a simple side—steamed green beans cut through the richness beautifully, or a bright salad with lemon dressing. I've also served it alongside roasted beets, which sounds unexpected until you taste it. Some people add a dollop of mustard or horseradish on the side for people who want an extra kick.

Storage and Make-Ahead Tips

This dish keeps well in the refrigerator for up to three days, and reheats gently on the stovetop over low heat with a splash of broth to loosen the sauce. You can also freeze the stroganoff (without the noodles) for up to three months; just thaw it overnight in the fridge and reheat slowly.

• Make the stroganoff sauce earlier in the day and refrigerate it, then reheat and serve over freshly cooked noodles when you're ready to eat.
• If you're cooking gluten-free, use gluten-free noodles and swap the all-purpose flour for a gluten-free flour blend in the same amount.
• Double-check store-bought broth and noodle labels for allergens like wheat, gluten, and dairy if anyone at your table has sensitivities.

Save

Stroganoff is one of those recipes that rewards patience and attention without demanding perfection. Make it for people you want to sit with a little longer.

Recipe FAQs

→ What cut of beef works best?

Use tender cuts like sirloin or tenderloin sliced thinly for quick cooking and a soft texture.

→ Can I substitute sour cream?

Greek yogurt or crème fraîche can be used for a tangier, lighter sauce while maintaining creaminess.

→ How should I cook the noodles?

Boil egg noodles in salted water until tender, then drain and toss with butter to prevent sticking and add flavor.

→ What thickens the sauce?

A small amount of all-purpose flour is stirred in after sautéing mushrooms and onions to create a smooth, thickened sauce.

→ Is this dish spicy?

No, it features mild flavors enhanced by Dijon mustard and Worcestershire sauce without adding heat.

→ Can this be made gluten-free?

Yes, use gluten-free noodles and a gluten-free flour blend to maintain thickness and texture.