Beef Stroganoff with Noodles

My first stroganoff came together almost by accident on a Tuesday night when I had beef, mushrooms, and cream in the fridge but no real plan. I'd been intimidated by the dish for years, convinced it required some special Russian technique I didn't possess. What I discovered instead was something wonderfully forgiving and deeply satisfying—a creamy, savory sauce that comes together in one skillet and somehow tastes like comfort.

I made this for my sister's last dinner before moving across the country, and I remember her taking that first bite and just closing her eyes. No one said anything for a moment—just the sound of forks and the soft clink of glasses. That's when I knew this recipe had become something I'd make again and again.

Ingredients

• Beef sirloin or tenderloin, thinly sliced (1 lb): The thin slicing is everything here—it cooks fast and stays tender, so don't skip this or use thicker cuts.
• Olive oil and unsalted butter (2 tbsp oil, 1 tbsp butter): The combination gives you heat for searing and a richer flavor in the sauce itself.
• Onion and garlic (1 medium onion, 2 cloves): These are your flavor foundation; don't rush the onions—let them turn translucent and slightly golden.
• Cremini or white mushrooms, sliced (8 oz): Cremini have more depth than white mushrooms, but either works; the key is slicing them evenly so they cook at the same rate.
• All-purpose flour (2 tbsp): This thickens the sauce without making it heavy—a small amount does the job.
• Beef broth (1½ cups): Use low-sodium so you control the salt level; this lets the other flavors shine.
• Worcestershire sauce and Dijon mustard (1 tbsp and 1 tsp): These add depth and a subtle tang that makes people wonder what your secret ingredient is.
• Sour cream (1 cup): Add this off the heat to keep it from breaking; that's the one thing I learned the hard way.
• Fresh parsley (2 tbsp): A simple garnish, but it adds color and a fresh note that balances the richness.
• Wide egg noodles (12 oz) and butter for serving (1 tbsp): Wide noodles catch the sauce better than thin ones, and the butter keeps them from sticking together.

Instructions

Cook the noodles while everything else happens:

Bring a pot of salted water to a rolling boil and add your noodles according to the package timing. This way they're ready exactly when you need them. Drain them well, toss with butter, and set aside—they'll stay warm on their own.

Sear the beef in hot oil until it's brown on the outside:

Work in batches so you don't crowd the pan; crowding drops the temperature and you'll steam the meat instead of searing it. You're not cooking it all the way through yet—just getting that brown crust.

Soften the onions in butter, then add the mushrooms:

You'll hear them sizzle when they hit the pan, and smell that sweet onion aroma. Once they're soft, add the mushrooms and let them release their moisture—this takes 5-6 minutes and the pan will smell incredible.

Make a simple roux with the flour and cook it for a minute:

This cooks out the raw flour taste and helps thicken your sauce. Stir it constantly so it doesn't burn.

Slowly add the broth while stirring to avoid lumps:

Pour it in gradually while whisking so everything incorporates smoothly. Add your Worcestershire and mustard here too.

Return the beef and let it finish gently:

Add back the beef and any juices that collected on the plate. Just a few minutes of gentle simmering is all you need—the beef finishes cooking in the warm sauce.

Stir in the sour cream off the heat:

This is crucial: remove the pan from heat first, then add the sour cream slowly while stirring. Heat can break it and make your sauce grainy. You're looking for something smooth and creamy.

Serve over noodles with a shower of parsley:

Pile the hot noodles on a plate, ladle the stroganoff on top, and finish with fresh parsley for color and a bright note.

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There's something almost meditative about watching the sauce come together in the pan—the way the cream swirls through the brown broth and suddenly everything looks luxurious and complete. It's the moment you realize this old, humble dish has been made in thousands of kitchens for good reason.

Why This Tastes Like Home

Stroganoff sits in this interesting place between Russian origins and American comfort food, so it feels both elegant and deeply casual at the same time. The creaminess is grounding, the mushrooms add earthiness, and the beef keeps it substantial enough to feel like a real dinner. There's no fussiness here—just honest flavors that belong together.

If You Want to Make It Your Own

You can substitute Greek yogurt or crème fraîche for some or all of the sour cream if you want a tangier sauce, or use plain yogurt to lighten it. I've also made this with egg noodles swapped for wide ribbons of pappardelle when I wanted something fancier. The core of the dish is flexible—beef, mushrooms, cream, and noodles—and it welcomes gentle changes.

What to Serve Alongside

This is rich and satisfying on its own, but it benefits from something bright and fresh on the side. A simple green salad with a sharp vinaigrette, steamed green beans with a squeeze of lemon, or even roasted asparagus cuts through the creaminess and rounds out the meal in a way that feels balanced and complete.

• Make a side salad with a Dijon vinaigrette to echo the mustard in the sauce.
• Roast green beans with garlic and finish them with a pinch of salt and pepper for color on the plate.
• Or simply steam some broccoli and let the stroganoff sauce do all the talking.

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This is the kind of dish that gets better the more times you make it, when you stop reading the recipe and start trusting your senses instead. Make it, and it becomes yours.