Rich Beef Stroganoff Egg Noodles (Printable)

Tender beef in creamy mushroom sauce over buttery egg noodles makes a hearty, comforting dinner.

# Ingredient List:

→ Beef

01 - 1.1 lb beef sirloin or rump steak, thinly sliced against the grain
02 - 1 tbsp all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp freshly ground black pepper

→ Vegetables

05 - 1 medium yellow onion, finely chopped
06 - 9 oz cremini or button mushrooms, sliced
07 - 2 cloves garlic, minced

→ Sauce & Dairy

08 - 1/4 cup dry white wine or beef broth
09 - 1 tbsp tomato paste
10 - 1 tsp Dijon mustard
11 - 3/4 cup plus 1 tbsp beef broth
12 - 1/2 cup sour cream, at room temperature
13 - 2 tbsp unsalted butter
14 - 1 tbsp vegetable oil

→ Pasta

15 - 10 oz wide egg noodles

→ Garnish

16 - 2 tbsp fresh parsley, chopped

# How to Make:

01 - Bring a large pot of salted water to a boil for the egg noodles.
02 - In a bowl, toss the beef strips with flour, salt, and pepper.
03 - Heat 1 tablespoon of butter and the vegetable oil in a large skillet over medium-high heat. Quickly sear the beef in batches for 1 to 2 minutes until browned but not fully cooked. Remove and set aside.
04 - In the same skillet, add the remaining butter. Sauté the onion for 2 minutes until translucent. Add mushrooms and cook until golden and most moisture has evaporated, about 5 minutes. Stir in garlic and cook for 30 seconds.
05 - Deglaze the pan with white wine or beef broth, scraping up browned bits. Stir in tomato paste and Dijon mustard. Pour in beef broth, bring to a simmer, and cook for 5 minutes.
06 - Reduce heat to low. Stir in sour cream until smooth, avoiding boiling. Return beef and any juices to the pan and cook gently for 2 to 3 minutes until beef is just cooked through.
07 - Meanwhile, cook egg noodles according to package instructions. Drain and optionally toss with butter.
08 - Place the stroganoff over the egg noodles and sprinkle with fresh parsley before serving.

# Expert Tips:

01 -
  • It delivers deep flavors that feel like a secret shared over a cup of tea.
  • The creamy sauce and tender beef make every bite feel luxurious but still homey and approachable.
02 -
  • Never boil after adding sour cream or it will curdle—stir gently over low heat instead.
  • Searing the beef in batches is key to keeping it tender and avoiding steaming.
03 -
  • Allow the beef to rest after searing so juices redistribute and the meat stays tender.
  • The secret is low and slow with the sour cream to keep the sauce silky smooth.

Return