Beef Stroganoff Egg Noodles (Printable)

Tender beef strips 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and toss with a little butter to prevent sticking. Set aside.
02 - Season beef strips with salt and freshly ground black pepper evenly.
03 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef in batches and sear quickly until browned, about 1 minute per side. 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 browned, approximately 5 minutes. Stir in garlic and cook for another minute.
05 - Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to eliminate raw flour taste.
06 - Gradually add beef broth, stirring constantly to avoid lumps. Incorporate Worcestershire sauce, Dijon mustard, and paprika. Simmer for 3 to 4 minutes until sauce thickens.
07 - Reduce heat to low; stir in sour cream until smooth and warmed through. Return seared beef along with juices to the skillet. Cook gently for 2 to 3 minutes, avoiding boiling to prevent curdling.
08 - Adjust seasoning as needed. Serve beef and sauce over warm egg noodles. Garnish with fresh parsley.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent all day in the kitchen.
  • The sauce is velvety and tangy without needing wine, so everyone at the table can enjoy it.
  • Leftovers reheat beautifully, making it perfect for busy weeknights.
02 -
  • Don't let the sauce boil after adding sour cream, or it will separate and look grainy.
  • Searing the beef in batches keeps the pan hot and prevents steaming, which would make the meat tough.
  • Tasting before serving is key, sometimes you need a pinch more salt or a splash more Worcestershire to balance everything out.
03 -
  • Let your skillet get really hot before adding the beef, that's how you get a good sear without overcooking.
  • If the sauce feels too thick, thin it with a little extra broth instead of adding more sour cream, which can make it too tangy.

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