Beef Stroganoff Egg Noodles (Printable version)
Tender beef with creamy mushrooms served atop hearty egg noodles in a flavorful, family-friendly dish.
# What you need:
→ Beef
01 - 1.1 lbs beef sirloin or tenderloin, cut into thin strips
02 - 1 tablespoon all-purpose flour
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Vegetables
05 - 1 medium onion, finely chopped
06 - 9 oz white or cremini mushrooms, sliced
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon vegetable oil
10 - 1 tablespoon tomato paste
11 - 1 cup low-sodium beef broth
12 - 1 cup sour cream
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - Salt and pepper to taste
→ Egg Noodles
16 - 10 oz wide egg noodles
17 - 1 teaspoon salt for boiling water
→ Garnish
18 - 2 tablespoons fresh parsley, chopped
# How To:
01 - Cook the egg noodles in a large pot of boiling salted water according to package directions. Drain well, toss with a small amount of butter if desired, and set aside.
02 - Combine the beef strips with flour, salt, and pepper in a bowl. Toss until evenly coated.
03 - Heat 1 tablespoon butter and vegetable oil in a large skillet over medium-high heat. Add beef in batches, searing quickly until browned on all sides, about 2 minutes per batch. Remove beef and set aside.
04 - Add remaining butter to the same skillet. Sauté onion for 2-3 minutes until translucent. Add mushrooms and cook until softened and golden, about 5 minutes. Stir in garlic and cook 1 minute more.
05 - Add tomato paste and stir until well combined. Pour in beef broth, scraping up any browned bits from the bottom. Bring to a gentle simmer and reduce for 5 minutes.
06 - Lower heat to medium-low. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Mix until smooth and heated through—do not allow to boil.
07 - Return the seared beef and any accumulated juices to the skillet. Stir until just heated through and evenly coated. Adjust seasoning with salt and pepper to taste.
08 - Serve the beef stroganoff hot over the prepared egg noodles. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The creamy sauce comes together in minutes without any fancy techniques or hard to find ingredients
- Its infinitely adaptable—swap the protein, use yogurt instead of sour cream, or load up on extra vegetables
02 -
- The biggest mistake is boiling the sour cream sauce—it will separate and turn grainy, so keep the heat gentle once you add it
- Pat the beef dry before coating it with flour, otherwise the flour clumps and you wont get that nice crust
03 -
- Pre-slice your mushrooms and beef the night before for a 20 minute weeknight dinner
- Room temperature sour cream incorporates more smoothly than cold straight from the fridge