Beef Stroganoff Egg Noodles (Printable)

Savory beef strips cooked in creamy mushroom sauce served over tender egg noodles.

# Ingredient List:

→ Beef

01 - 1 lb beef sirloin or tenderloin, sliced into thin strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Vegetables

04 - 2 tbsp unsalted butter
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 8 oz cremini or white mushrooms, sliced

→ Sauce

08 - 1 1/4 cups low-sodium beef broth
09 - 1 tbsp Worcestershire sauce
10 - 1 tbsp tomato paste
11 - 1 tsp Dijon mustard
12 - 1 cup sour cream, room temperature
13 - 2 tbsp all-purpose flour

→ Pasta

14 - 12 oz wide egg noodles

→ Garnish

15 - 2 tbsp fresh parsley, chopped

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and set aside, optionally tossing with a little butter.
02 - Season beef strips with salt and black pepper evenly.
03 - Heat 1 tbsp butter in a large skillet over medium-high heat. Add half the beef and sear until browned, about 1–2 minutes per side. Remove and repeat with remaining beef.
04 - Reduce heat to medium. Add remaining 1 tbsp butter. Sauté onion for 3 minutes until translucent. Add garlic and mushrooms; cook 5–6 minutes until mushrooms are golden and liquid evaporates.
05 - Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute.
06 - Gradually stir in beef broth. Add Worcestershire sauce, tomato paste, and Dijon mustard. Scrape browned bits from the pan.
07 - Let sauce simmer for 3–4 minutes until slightly thickened.
08 - Lower heat and stir in sour cream until smooth, avoiding boiling. Return beef and juices to skillet; heat through for 2–3 minutes.
09 - Plate beef stroganoff over egg noodles and garnish with chopped parsley.

# Expert Tips:

01 -
  • The sauce tastes like it simmered for hours, but it's ready before your noodles finish cooking.
  • One skillet does most of the work, which means less cleanup and more time enjoying dinner.
  • It's comforting without feeling heavy, and it disappears faster than you'd expect.
02 -
  • Room-temperature sour cream is non-negotiable; cold sour cream hitting a hot pan will curdle and ruin the sauce texture.
  • Searing the beef in batches matters—crowding the pan lowers the temperature and steams the meat instead of browning it.
  • Don't skip scraping the pan bottom after adding the broth; those browned bits are flavor you've already earned.
03 -
  • Brown the beef in two batches rather than trying to do it all at once; crowding the pan steams instead of sears.
  • Worcestershire and Dijon work together to add savory depth without tasting like either one in particular; don't skip them.

Return