Beef Stroganoff Egg Noodles (Printable)

Tender beef with mushrooms in a creamy sauce, served over buttered egg noodles for a rich, satisfying meal.

# What You'll Need:

→ For the Stroganoff

01 - 450 grams beef sirloin or tenderloin, thinly sliced
02 - 30 milliliters olive oil
03 - 14 grams unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 225 grams cremini or white mushrooms, sliced
07 - 16 grams all-purpose flour
08 - 360 milliliters low-sodium beef broth
09 - 15 milliliters Worcestershire sauce
10 - 5 milliliters Dijon mustard
11 - 240 grams sour cream
12 - Salt and freshly ground black pepper, to taste
13 - 8 grams fresh parsley, chopped

→ For Serving

14 - 340 grams wide egg noodles
15 - 14 grams unsalted butter

# How-To Steps:

01 - Bring a large pot of salted water to a boil and cook egg noodles according to package directions. Drain, toss with 14 grams butter, and set aside.
02 - Heat 15 milliliters olive oil in a large skillet over medium-high heat. Season half the beef strips with salt and pepper, then sear for 1 to 2 minutes until browned but not fully cooked. Remove and repeat with remaining beef, adding more oil if necessary.
03 - Reduce heat to medium and add 14 grams butter to the skillet. Cook onions for 3 to 4 minutes until translucent. Add garlic and mushrooms, cooking for 5 to 6 minutes until mushrooms soften and liquids evaporate.
04 - Sprinkle flour over the vegetables, stirring for 1 minute. Gradually add beef broth while stirring to prevent lumps. Mix in Worcestershire sauce and Dijon mustard, then simmer for 5 minutes to slightly thicken.
05 - Return seared beef and juices to the skillet. Simmer gently for 2 to 3 minutes until beef is cooked through.
06 - Remove skillet from heat and stir in sour cream until smooth and creamy. Adjust seasoning with salt and pepper as needed.
07 - Serve the beef mixture over buttered egg noodles and garnish with chopped parsley.

# Expert Advice:

01 -
  • The beef stays tender because you sear it fast and finish it gently—no tough, chewy disasters.
  • The sauce is silky and rich without any alcohol or cream reduction drama.
  • It comes together in under 45 minutes, so weeknight dinner just became something special.
02 -
  • Add the sour cream off the heat or it will separate and look broken—this is the one thing that trips people up, and it's the easiest fix once you know it.
  • Don't overcook the beef; it finishes cooking in the sauce, so if it's already brown all the way through in the skillet, it'll be tough by the time you eat.
  • Taste before you serve; stroganoff is forgiving, and a pinch more pepper or salt makes the difference between good and 'wow, what is this'.
03 -
  • Buy your beef already sliced from the butcher if you can; it saves time and cuts down on stress, and they'll slice it thinner than you probably can.
  • The Worcestershire and Dijon mustard are non-negotiable—they add a subtle complexity that makes people wonder what your secret ingredient is.

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