Beef Stroganoff with Noodles

Rain was drumming against the kitchen window last Tuesday when I decided this beef stroganoff was exactly what the evening needed. Something about that rich, velvety sauce bubbling away on the stove just makes everything feel right with the world. My roommate kept wandering in, asking if it was ready yet, caught by that incredible aroma of beef and mushrooms. We ended up eating straight from the pan while watching old movies.

I first attempted this years ago after falling in love with it at a tiny Russian place downtown. The owner told me the secret was never rushing the beef sear, advice Ive never forgotten. Now its my go to when friends need cheering up or when Tuesday feels like it should be Friday.

Ingredients

• Beef sirloin or rump steak: Cutting against the grain into thin strips makes all the difference for tenderness
• Salt and black pepper: Dont be shy here, this is your main seasoning for the beef
• Yellow onion: Finely chopped so they melt into the sauce rather than staying chunky
• Garlic: Fresh minced nothing compares to that aromatic punch
• Cremini mushrooms: They hold their shape better than white mushrooms and add deeper flavor
• Butter and olive oil: The combination prevents butter from burning while adding richness
• All purpose flour: This creates that silky restaurant style texture in the sauce
• Low sodium beef broth: Starting with less salt lets you control the seasoning
• Worcestershire sauce: Check labels carefully to find an alcohol free brand
• Dijon mustard: Adds that subtle sharpness that cuts through the cream
• Sour cream: Full fat creates the most luxurious sauce, though Greek yogurt works too
• Fresh parsley: Brightens the whole dish and makes it look gorgeous
• Egg noodles: Their tender texture is the perfect match for the creamy sauce

Instructions

Season and prep the beef:

Cut your steak into thin strips against the grain, then season generously with salt and pepper on all sides

Sear the beef:

Heat half the butter and olive oil in a large skillet over medium high heat, add beef in batches dont crowd the pan and sear quickly for 1 to 2 minutes per side until browned but still pink inside

Start the aromatics:

In the same skillet, add remaining butter and oil, sauté onions until soft and translucent about 3 minutes, then add garlic for 1 minute more until fragrant

Brown the mushrooms:

Add sliced mushrooms and cook until theyve released their liquid and turned golden brown, about 5 minutes, letting them get nicely caramelized

Build the sauce base:

Sprinkle flour over the vegetables, stir constantly for 1 minute to cook out the raw taste, then gradually pour in beef broth while whisking to prevent any lumps

Add depth:

Stir in Worcestershire sauce and Dijon mustard, bring everything to a gentle simmer and let cook for 5 minutes until slightly thickened

Cook the noodles:

While sauce simmers, cook egg noodles according to package directions until al dente, drain well and set aside

Combine everything:

Lower heat under the skillet, return beef with any accumulated juices to the sauce and warm gently for 2 to 3 minutes

Finish with cream:

Remove skillet completely from heat, stir in sour cream and half the parsley until sauce is perfectly smooth and creamy

Serve immediately:

Plate stroganoff over egg noodles, sprinkle with remaining parsley and watch everyone dive in

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My sister-in-law asked for this recipe after Christmas dinner last year, saying it was the best thing she had eaten in months. Thats when I knew this wasnt just comfort food anymore, it was part of our family story.

Making It Your Own

Once you master the base technique, this recipe welcomes all kinds of personal touches. Sometimes I add a pinch of smoked paprika for depth, or extra mushrooms because my family cant get enough.

Perfect Pairings

A crisp green salad with acidic vinaigrette cuts through the richness beautifully. Steamed green beans with lemon bring brightness to the plate, and dont forget crusty bread for mopping up every last drop of sauce.

Getting Ahead

The sauce actually tastes better made a day ahead, letting flavors meld together. Store it separately from the beef and noodles in the refrigerator, then gently reheat before combining.

• Cook noodles fresh for the best texture, they dont reheat well
• Always add sour cream off heat, even when reheating leftovers
• Thin the sauce with a splash of broth if it thickens too much overnight

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Theres something about gathering around bowls of this stroganoff that turns ordinary weeknights into memories. Hope it finds its way into your familys story too.

Recipe FAQs

→ What cut of beef works best?

Thin strips of sirloin or rump steak are ideal for quick searing and tender results.

→ Can I substitute sour cream?

Greek yogurt is a great substitute for a tangier, lighter sauce texture.

→ How should the noodles be cooked?

Egg noodles are boiled according to package directions until tender, then drained and kept warm.

→ What is the purpose of flour in the sauce?

Flour helps thicken the sauce by coating the vegetables before adding broth, ensuring a creamy consistency.

→ Is Worcestershire sauce important here?

It adds depth and a subtle tang but use an alcohol-free brand and check for allergens.

→ How to keep beef tender and juicy?

Sear strips quickly on high heat and warm gently in the sauce to avoid overcooking.