Beef Stroganoff Egg Noodles

There's something about the smell of beef and mushrooms hitting a hot skillet that takes me back to my mom's kitchen on a rainy Sunday afternoon. She'd make this stroganoff without fussing over it—just good ingredients cooked with intention—and the whole house would fill with this warm, savory comfort. I spent years trying to recreate it, and somewhere between burnt garlic and oversalted sauce, I figured out the quiet magic: don't rush the sear, don't skip the sour cream at the end. It's become my go-to when I want something that feels both fancy and deeply familiar.

I made this for my partner one night when they'd had a terrible day, and halfway through dinner they just looked up and said it tasted like home. I'd never thought of stroganoff that way before—not as restaurant food or something to show off, but as the kind of dish that wraps around you. That's when I knew I'd nailed it.

Ingredients

• Beef sirloin or tenderloin, thinly sliced: The thinner the slice, the faster it cooks and the more tender it stays—ask your butcher to slice it for you if your knife skills aren't there yet.
• Olive oil and unsalted butter: The combination gives you a higher smoke point for searing without losing that butter flavor in the sauce.
• Onion and garlic: These build the base of everything; don't skip the mincing step, as chunky pieces won't melt into the sauce.
• Cremini or white mushrooms: They release their liquid as they cook, which adds earthiness to the sauce—cremini are earthier if you can find them.
• All-purpose flour: Just a touch thickens the sauce without making it gluey; stir it in before the broth so you don't end up with lumps.
• Beef broth: Use low-sodium so you can control the salt and taste as you go.
• Worcestershire sauce and Dijon mustard: These two little ingredients add depth and a subtle tang that keeps the sauce from tasting one-note.
• Sour cream: This is the soul of stroganoff; add it off heat so it stays smooth and doesn't curdle.
• Salt, pepper, and fresh parsley: Parsley is the final bright note that cuts through the richness and makes people ask for seconds.
• Wide egg noodles: Their surface area catches the sauce better than thin pasta, and they have a tender, slightly eggy bite.

Instructions

Boil the noodles first:

Get salted water going in a large pot and cook the noodles to just shy of package time—they'll be softer after sitting, so a tiny bit of resistance is your friend. Drain them, toss with butter, and set them aside somewhere warm.

Sear the beef in two batches:

Heat oil in a large skillet over medium-high heat until it shimmers, then lay the beef strips in a single layer. Let them sit undisturbed for 1-2 minutes so they get a brown crust, then flip and remove to a plate. Don't crowd the pan or the steam will cook them instead of sear them.

Build the base with onions and mushrooms:

Drop the heat to medium, add butter, and let the onions go soft and translucent over 3-4 minutes, stirring occasionally. Add garlic and mushrooms and cook until the mushrooms release their liquid and it mostly evaporates—you'll see the pan go from wet to glossy.

Make the sauce with flour and broth:

Sprinkle flour over the vegetables and stir for about a minute to coat everything, then slowly pour in the broth while whisking to keep lumps from forming. Add the Worcestershire and mustard, then let it simmer gently for 5 minutes until it thickens slightly and tastes rich.

Finish the beef gently:

Return the beef and any juices to the skillet and let it warm through for 2-3 minutes—overcooked beef is the enemy here, so keep the heat low.

Bring it all together with sour cream:

Pull the skillet off heat, then stir in the sour cream until it's completely smooth and creamy. Taste and adjust seasoning with salt and pepper; you'll likely need less salt than you think if your broth was salty.

Plate and serve:

Spoon the stroganoff over the buttered noodles and scatter fresh parsley on top for color and a fresh finish.

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There was a moment last winter when three friends showed up unannounced and hungry, and I had the ingredients for this in my fridge without thinking twice. It became the kind of meal that turned an ordinary evening into something they still talk about. That's when I realized stroganoff isn't just a recipe—it's a way of saying 'I'm glad you're here.'

The Secret to Silky Sauce

The difference between a stroganoff that coats your mouth like velvet and one that feels grainy or broken comes down to one thing: temperature control. Too much heat and the sour cream breaks; too little and the sauce tastes thin. The moment you see the beef turn from gray to pale brown, you've hit the window—that's when you know the stroganoff is ready to come together. I learned this by making it five times with different heat levels, and once you feel it, you'll never forget it.

What to Serve Alongside It

Stroganoff is rich and creamy, so it wants something bright and fresh next to it. A simple green salad with a sharp vinaigrette cuts through the heaviness, or steamed green beans tossed with a pinch of salt and a squeeze of lemon work beautifully. Some people serve it with a dollop of sour cream on top as well, which sounds strange until you taste it and realize it's just another layer of comfort.

Storage and Variations

Stroganoff is one of those dishes that actually gets better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen it if needed. If you want to make it your own, try Greek yogurt or crème fraîche instead of sour cream for a tangier edge, or add a handful of peas in the last minute of cooking for a pop of sweetness and color.

• For a gluten-free version, swap the all-purpose flour for a gluten-free blend and use rice noodles or pasta made without wheat.
• Don't skip the fresh parsley at the end—it's the one thing that makes it taste restaurant-quality instead of just home-cooked.
• If your sauce breaks or looks separated, whisk in an ice cube or two off heat and it'll come back together.

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Make this stroganoff when you want to feel like you're cooking something more than dinner—like you're creating a moment. It's that simple.

Common Questions

→ What cut of beef works best for this dish?

Lean cuts like sirloin or tenderloin sliced thinly give the right tenderness and cook evenly without becoming tough.

→ Can I substitute the sour cream in the sauce?

Yes, Greek yogurt or crème fraîche can be used to add tang while keeping the sauce creamy and smooth.

→ How do I ensure the sauce doesn’t curdle when adding sour cream?

Remove the pan from heat before stirring in sour cream slowly, then gently warm to prevent curdling and maintain a creamy texture.

→ What type of noodles pairs best with the sauce?

Wide egg noodles hold the creamy sauce well and complement the hearty beef and mushroom flavors seamlessly.

→ Is there a way to make this dish gluten-free?

Use gluten-free noodles and substitute all-purpose flour with a gluten-free flour blend for thickening the sauce.

→ Can this dish be prepared ahead of time?

Yes, prepare the beef and sauce in advance, then reheat gently before serving over freshly cooked noodles.