Creamy mushroom sauce over egg noodles
Beef Stroganoff
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Beef Stroganoff
Creamy mushroom sauce over egg noodles
★4.8(10)
Tender strips of beef in a rich, creamy mushroom sauce served over buttery egg noodles. A timeless comfort classic.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Beef stroganoff has been a beloved comfort food since it first appeared in Russian cookbooks in the 1800s. The combination of tender beef, earthy mushrooms, and a tangy sour cream sauce is simply irresistible.
This version keeps things straightforward with a 30-minute cook time. The key is searing the beef quickly over high heat and building the sauce from the fond left behind.
Whether you are a seasoned cook or just getting started, Beef Stroganoff is a recipe that rewards attention to detail. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 1.5 lbs sirloin steak, sliced into thin strips
- 8 oz cremini mushrooms, sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 3/4 cup sour cream
- 12 oz egg noodles
- 2 tbsp flour
Instructions
- 1
Cook egg noodles according to package directions. Season beef strips with salt and pepper.
- 2
Heat oil in a large skillet over high heat. Sear beef in batches for 1-2 minutes until browned but still pink inside. Remove and set aside.
- 3
Reduce heat to medium. Cook onion and mushrooms for 5-6 minutes until softened and golden. Add garlic and cook 30 seconds.
- 4
Sprinkle flour over the vegetables and stir for 1 minute. Pour in broth and stir, scraping up browned bits. Simmer until slightly thickened, about 3 minutes.
- 5
Remove from heat, stir in sour cream until smooth. Return beef and any juices to the pan. Toss gently to combine.
- 6
Serve over egg noodles with fresh parsley and cracked black pepper.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Sour creamCreme fraiche
Creme fraiche is richer and less likely to curdle.
Egg noodlesPappardelle
Wide pappardelle catches the sauce beautifully.
Cremini mushroomsMixed wild mushrooms
Wild mushrooms add deeper, earthier flavor.
Tips & Storage
Pro Tips
Slice the beef against the grain for maximum tenderness.
Add sour cream off the heat to prevent it from curdling.
Use full-fat sour cream for the creamiest sauce.
Freeze the beef for 20 minutes before slicing for easier thin cuts.
Storage
Store in airtight containers for up to 3 days. Keep noodles separate if possible.
Reheating
Reheat gently on the stovetop over medium-low heat. Add a splash of broth to thin the sauce.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (1.5 cups with noodles) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates42g
Fat22g
Fiber3g
Sugar2g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different cut of beef?
- Tenderloin or strip steak also work well. Avoid tough cuts since this is a quick-cook method.
- Can I substitute the sour cream?
- Greek yogurt works in a pinch but has a tangier flavor. Creme fraiche is another excellent option.
- Is this good for meal prep?
- It is decent for meal prep but the noodles can get soft. Store sauce and noodles separately.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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