Beef Stroganoff Egg Noodles (Printable)

Savor tender beef in a creamy mushroom sauce atop buttery egg noodles for a comforting meal.

# What You'll Need:

→ Beef

01 - 1 lb beef sirloin or tenderloin, thinly sliced
02 - 1/2 tsp salt
03 - 1/2 tsp freshly ground black pepper

→ Vegetables

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

→ Sauce

07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 1/2 cups low-sodium beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 3/4 cup sour cream
14 - 1 tsp paprika

→ Pasta

15 - 12 oz wide egg noodles

→ Garnish

16 - 2 tbsp fresh parsley, chopped

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the egg noodles following package directions until al dente. Drain and toss with a small amount of butter to prevent sticking. Set aside.
02 - Season the thinly sliced beef with salt and freshly ground black pepper evenly.
03 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beef in batches and sear quickly until browned, about 1 minute per side. Remove beef and set aside.
04 - Add the remaining butter and olive oil to the skillet. Sauté the chopped onions for 2 to 3 minutes until softened. Add sliced mushrooms and cook until tender and browned, approximately 5 minutes. Stir in minced garlic and cook for 1 more minute.
05 - Sprinkle the all-purpose flour over the vegetable mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
06 - Gradually pour in the low-sodium beef broth while stirring constantly to prevent lumps. Incorporate Worcestershire sauce, Dijon mustard, and paprika. Simmer the sauce for 3 to 4 minutes until it thickens.
07 - Reduce heat to low. Stir in sour cream until fully blended and warmed through. Return the seared beef along with any accumulated juices to the skillet. Gently cook for 2 to 3 minutes without boiling to avoid curdling.
08 - Adjust seasoning as necessary. Serve the beef and mushroom sauce over the prepared egg noodles, garnished with freshly chopped parsley.

# Expert Tips:

01 -
  • The sauce is rich and tangy without needing wine, so everyone at the table can enjoy it.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not let the sauce boil once you add the sour cream or it will break and look grainy.
  • Sear the beef in batches so the pan stays hot and you get a real crust instead of steaming the meat.
  • Taste the sauce before serving and adjust the salt, it makes all the difference between good and great.
03 -
  • Freeze the beef for fifteen minutes before slicing so it is easier to get thin, even strips.
  • Use a mix of mushroom varieties like shiitake or oyster for deeper flavor.
  • If the sauce is too thick, whisk in a little warm broth until it reaches the consistency you like.

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