Beef Stroganoff Egg Noodles (Printable Version)

Tender beef and mushrooms in creamy sauce served over buttered egg noodles with fresh parsley garnish.

# What You'll Need:

→ Beef Stroganoff

01 - 1 lb beef sirloin or tenderloin, thinly sliced
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 8 oz cremini or white mushrooms, sliced
07 - 2 tbsp all-purpose flour
08 - 1 ½ cups low-sodium beef broth
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp Dijon mustard
11 - 1 cup sour cream
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp fresh parsley, chopped

→ For Serving

14 - 12 oz wide egg noodles
15 - 1 tbsp unsalted butter

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain, toss with 1 tablespoon of butter, and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half of the beef strips, season with salt and pepper, and sear for 1 to 2 minutes until browned but not fully cooked. Remove from skillet and repeat with remaining beef, adding more oil if needed.
03 - Reduce heat to medium and add butter to the skillet. Sauté onions for 3 to 4 minutes until translucent. Add garlic and mushrooms and cook for 5 to 6 minutes until mushrooms are tender and most liquid has evaporated.
04 - Sprinkle flour over vegetables and stir continuously for 1 minute. Gradually add beef broth, stirring to prevent lumps. Mix in Worcestershire sauce and Dijon mustard. Simmer for 5 minutes to slightly thicken the sauce.
05 - Return beef and accumulated juices to the skillet. Simmer gently for 2 to 3 minutes until beef is cooked through.
06 - Remove skillet from heat. Stir in sour cream until fully incorporated and creamy. Season with salt and pepper to taste.
07 - Plate the stroganoff over buttered egg noodles and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been cooking all day.
  • The sauce is silky and savory without any alcohol—just pure, honest comfort.
  • It's flexible enough to make on a weeknight but impressive enough for unexpected guests.
02 -
  • Never add sour cream while the pan is still hot or boiling—it will break and turn grainy; always remove from heat first.
  • If you brown the beef all the way through in the pan, it'll be tough by the time you finish the sauce; a quick sear is all it needs.
03 -
  • Slice your beef against the grain—look at which direction the muscle fibers run and cut perpendicular to them for maximum tenderness.
  • Don't skip letting the mushrooms cook until their liquid evaporates; that's where the deep, concentrated mushroom flavor comes from.

Go Back