Tender beef in a rich mushroom sour cream sauce over noodles
Beef Stroganoff with Egg Noodles
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Beef Stroganoff with Egg Noodles
Tender beef in a rich mushroom sour cream sauce over noodles
★4.4(22)
Silky strips of beef and earthy mushrooms in a velvety sour cream sauce, served over buttered egg noodles for the ultimate comfort meal.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Beef Stroganoff has been a dinner party staple since the 19th century, and for good reason. Tender strips of beef and savory mushrooms simmered in a rich sour cream sauce, ladled over a nest of buttered egg noodles — it is the kind of dish that feels both elegant and deeply comforting.
The key to great Stroganoff is speed. The beef should be seared quickly over very high heat so it stays pink and tender inside, then the sauce is built from the pan drippings. The sour cream goes in at the very end, off the heat, to prevent it from curdling.
Ingredients
- 1.5 lbs sirloin steak, sliced into thin strips
- 8 oz wide egg noodles
- 10 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 3/4 cup sour cream
- 2 tbsp butter, divided
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- Kosher salt and black pepper
- Fresh parsley for garnish
Instructions
- 1
Cook egg noodles according to package directions. Drain and toss with 1 tablespoon butter.
- 2
Season beef strips with salt and pepper. Heat olive oil in a large skillet over high heat. Sear beef in batches until browned but still pink inside, about 2 minutes per batch. Remove and set aside.
- 3
Reduce heat to medium. Add remaining butter, mushrooms, and onion. Cook for 5 minutes until golden. Add garlic and cook 1 minute.
- 4
Sprinkle flour over the vegetables and stir for 1 minute. Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir and simmer for 5 minutes until the sauce thickens.
- 5
Remove from heat. Stir in sour cream until smooth. Return the beef and any juices to the pan. Toss gently to coat.
- 6
Serve the stroganoff over buttered egg noodles, garnished with fresh parsley.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
SirloinChicken thighs or mushrooms
Chicken Stroganoff is lighter; all-mushroom makes it vegetarian.
Sour creamGreek yogurt
Tangier but works. Temper it first by stirring in a spoonful of the hot sauce.
Egg noodlesMashed potatoes or rice
Equally traditional accompaniments in Eastern Europe.
Tips & Storage
Pro Tips
Slice the beef against the grain for maximum tenderness.
Do not overcook the beef — it should still be slightly pink when you remove it. It finishes in the sauce.
Full-fat sour cream holds up much better than low-fat versions in this sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat the sauce gently over low heat. Do not boil or the sour cream may separate.
Nutrition Facts
Per serving (1 plate) · 4 servings
Calories540
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates40g
Fat26g
Fiber2g
Sugar3g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What cut of beef is best?
- Sirloin or tenderloin are ideal. Flank steak works if sliced very thinly against the grain.
- Why did my sour cream curdle?
- It was added over too-high heat. Always remove the pan from heat before stirring in sour cream.
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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