Beef Stroganoff with Noodles (Printable)

Tender beef and mushrooms in creamy sauce atop egg noodles for hearty comfort.

# What You’ll Need:

→ Beef

01 - 1.1 lb beef sirloin or rump steak, cut into thin strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Vegetables & Aromatics

04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 9 oz cremini or white mushrooms, sliced

→ Sauce

07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 2 cups low-sodium beef broth
11 - 1 tbsp Worcestershire sauce (alcohol-free)
12 - 1 tbsp Dijon mustard
13 - 3/4 cup sour cream
14 - 2 tbsp chopped fresh parsley

→ Pasta

15 - 10.5 oz egg noodles

→ Optional Garnish

16 - Additional chopped parsley

# How-to Steps:

01 - Season beef strips thoroughly with salt and pepper on all sides.
02 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add beef in batches and sear quickly for 1–2 minutes per side until browned. Remove beef to a plate and set aside.
03 - In the same skillet, add remaining olive oil and butter. Sauté onions until soft and translucent, about 3 minutes. Add garlic and cook 1 minute more until fragrant.
04 - Add mushrooms to the skillet and sauté until browned and their liquid has evaporated, about 5 minutes.
05 - Sprinkle flour evenly over vegetables and stir well to coat. Cook for 1 minute to remove raw flour taste.
06 - Gradually pour in beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce and Dijon mustard. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
07 - While sauce simmers, cook egg noodles in a medium pot according to package directions until al dente. Drain and set aside.
08 - Lower heat to medium-low and return beef with any accumulated juices to the skillet. Warm gently for 2–3 minutes until heated through. Do not boil.
09 - Remove skillet from heat. Stir in sour cream and half the parsley until sauce is smooth and creamy.
10 - Serve stroganoff immediately over egg noodles, garnished with remaining parsley.

# Expert Advice:

01 -
  • The sauce impossibly rich without any wine, letting every ingredient shine through
  • Its faster than you think, perfect for those nights when comfort food cant wait
  • This recipe creates that restaurant quality texture right in your home kitchen
02 -
  • Never let the sauce boil after adding sour cream or it will separate and ruin that silky texture
  • Room temperature sour cream incorporates more smoothly than cold straight from the fridge
03 -
  • Pat beef completely dry before searing for better browning
  • Let mushrooms sear without stirring too much for deeper flavor

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