Beef Stroganoff with Noodles (Printable)

Tender beef and mushrooms in a creamy sauce served over buttered egg noodles with fresh parsley.

# What You'll Need:

→ Stroganoff

01 - 450 g beef sirloin or tenderloin, thinly sliced
02 - 30 ml olive oil
03 - 14 g unsalted butter
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 225 g cremini or white mushrooms, sliced
07 - 16 g all-purpose flour
08 - 360 ml low-sodium beef broth
09 - 15 ml Worcestershire sauce
10 - 5 ml Dijon mustard
11 - 240 g sour cream
12 - Salt and freshly ground black pepper, to taste
13 - 8 g fresh parsley, chopped

→ For Serving

14 - 340 g wide egg noodles
15 - 14 g unsalted butter

# Steps:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain, toss with butter, then set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add half the beef slices, season with salt and pepper, and sear for 1-2 minutes until browned but not fully cooked. Remove and repeat with remaining beef, adding oil if necessary.
03 - Reduce heat to medium and add butter to the skillet. Sauté onion for 3-4 minutes until translucent. Add garlic and mushrooms, cooking for 5-6 minutes until mushrooms soften and most liquid evaporates.
04 - Sprinkle flour over the vegetables and stir for 1 minute. Gradually add beef broth while stirring to avoid lumps. Incorporate Worcestershire sauce and Dijon mustard, then simmer for 5 minutes to thicken slightly.
05 - Return the seared beef and any juices to the skillet. Simmer gently for 2-3 minutes until beef is cooked through.
06 - Remove skillet from heat. Stir in sour cream until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
07 - Plate the stroganoff over the buttered egg noodles and garnish with chopped parsley.

# Expert Tips:

01 -
  • It's faster than you'd think—ready in under an hour, with most of that time spent waiting, not working.
  • The sauce is silky and rich without any alcohol, so nothing competes with the beef and mushroom flavors.
  • One skillet means one honest cleanup, and the whole dish has this old-world elegance that feels like you worked much harder than you did.
02 -
  • Add the sour cream after you remove the skillet from heat, otherwise it can break and turn grainy—this one mistake taught me everything about the dish.
  • Don't skip the thin slicing of the beef; it's the difference between tender, quick-cooking strips and tough, chewy pieces that never get tender no matter how long you cook them.
  • The flour blooms briefly in the dry pan before you add the broth; this cooked-out taste is what keeps the sauce from tasting floury.
03 -
  • Slice your beef against the grain; it makes a real difference in tenderness and the way the sauce clings to each piece.
  • Let your sour cream come to room temperature before stirring it in—cold cream can seize up in a hot pan, so room temperature is your safeguard against lumps.

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