Beef Stroganoff Egg Noodles

There's something about the aroma of mushrooms hitting hot butter that stops me mid-conversation every time. Years ago, my neighbor came over on a random weeknight, and I threw together beef stroganoff without much planning—just beef I had thawing, mushrooms from the farmers market, and the kind of sour cream that makes everything better. The whole thing came together in under an hour, and somehow it felt like we'd been cooking it all day.

I made this for a potluck once where I wasn't sure what to bring, and stroganoff felt like the safest bet—turns out everyone wanted seconds. Someone asked if it was from a restaurant, which made me laugh because it's just butter, beef, and mushrooms doing what they do best together.

Ingredients

• Beef sirloin or tenderloin: Cut into thin strips so they cook fast and stay tender; this is where thin-slicing with the grain makes a real difference.
• Unsalted butter: Two tablespoons total keeps the flavor clean and lets everything else shine through.
• Onion and garlic: These build the foundation—don't skip the mincing; it helps them dissolve into the sauce.
• Cremini or white mushrooms: Slice them evenly so they cook at the same rate and release their liquid together.
• Beef broth: Low-sodium gives you control; taste before adjusting salt at the end.
• Worcestershire sauce, tomato paste, and Dijon mustard: Each one adds depth without overpowering; together they're a quiet umami backbone.
• Sour cream: Bring it to room temperature so it doesn't shock and curdle when it hits the hot pan.
• All-purpose flour: This thickens the sauce gently and prevents it from breaking.
• Egg noodles: Wide ones catch the sauce better than thin ones.
• Fresh parsley: A small handful, chopped fresh, wakes up every bite at the end.

Instructions

Start the noodles:

Get a pot of salted water boiling while you prep everything else. Cook the egg noodles according to the package—usually about 8 minutes—then drain and toss with a small knob of butter so they don't stick.

Season and sear the beef:

Pat the beef strips dry and season them generously with salt and pepper. Heat 1 tablespoon of butter in your skillet over medium-high heat until it foams, then work in batches so the beef browns instead of steaming; about 1 to 2 minutes per side is all you need.

Build the mushroom base:

Reduce heat to medium, add the last tablespoon of butter, and sauté the onion for 3 minutes until soft and translucent. Add the garlic and mushrooms, and let them cook for 5 to 6 minutes, stirring now and then, until the mushrooms turn golden and all that liquid they release has evaporated.

Make the sauce:

Stir in the flour and cook for just 1 minute to remove the raw taste. Gradually pour in the beef broth while stirring so no lumps form, then add the Worcestershire sauce, tomato paste, and mustard. Scrape the bottom of the pan to get all those caramelized bits.

Simmer and finish:

Let it bubble gently for 3 to 4 minutes until the sauce thickens slightly. Lower the heat, stir in the room-temperature sour cream slowly and smoothly—this is where patience matters because boiling curdles it—then return the beef and any juices to the pan and warm through for another 2 to 3 minutes.

Plate and serve:

Spoon the stroganoff over the warm noodles and finish with a scatter of fresh parsley.

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The night my sister brought her new partner to dinner, I made this, and halfway through, he looked up and said it reminded him of his grandmother's cooking. That moment felt like permission to stop overthinking it and just trust the recipe.

Why This Works Every Time

There's a reason stroganoff shows up on dinner tables across so many cultures—it's forgiving. The sour cream mellows anything sharp, the mushrooms add earthiness that keeps the beef from being one-note, and the flour acts as a safety net that prevents the sauce from breaking. Once you nail the technique of keeping the sour cream cool and smooth, the rest just follows.

What to Serve Alongside

Stroganoff is rich and complete on its own, but a bright green vegetable on the side cuts through the creaminess beautifully. Steamed green beans take five minutes, or toss together a quick salad with lemon and olive oil while the stroganoff simmers. Both approaches feel natural and balanced without stealing focus from the main dish.

Making It Your Own

Once you understand how this works, the door opens to small changes that feel natural to your kitchen. Some nights I add a small pinch of smoked paprika for a whisper of smoke, other times I use half sour cream and half Greek yogurt for a lighter feel. These aren't substitutions—they're just ways of listening to what you're in the mood for and letting the recipe adapt.

• If you want tang without dairy heaviness, swap half the sour cream for Greek yogurt and stir it in the same way.
• A pinch of smoked paprika or fresh thyme adds complexity without changing the soul of the dish.
• Leftovers reheat gently on low heat with a splash of broth; it recovers beautifully and tastes even better the next day.

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This is one of those recipes that works because it respects its ingredients and doesn't ask them to be anything other than what they are. Make it for someone you want to feed well, and it will do the work for you.

Recipe Help & Support

→ What cut of beef works best for this dish?

Sirloin or tenderloin cut into thin strips is ideal for tender, quick cooking.

→ Can I substitute sour cream in the sauce?

Yes, Greek yogurt can be used as a lighter alternative without compromising creaminess.

→ How should the egg noodles be cooked?

Boil salted water and cook egg noodles until tender, then drain and toss with butter if desired.

→ What gives the sauce its distinctive creamy texture?

The sauce’s creaminess comes from sour cream combined with flour to thicken the broth base.

→ Are there recommended side dishes to serve alongside?

Steamed green beans or a crisp green salad complement the dish well and add freshness.

→ How can I add extra smoky flavor?

A pinch of smoked paprika added during cooking enhances the dish with subtle smoky notes.