Beef Stroganoff with Egg Noodles

Rainy Sunday afternoons were made for dishes like this. I discovered Beef Stroganoff during a particularly gloomy winter when my roommate and I were desperate for something comforting but more exciting than our usual pasta rotation. The first time we made it, we crowded around the stove, taking turns stirring and debating whether the sauce was thick enough, the apartment filling with that incredible smell of searing beef and buttery mushrooms.

This became my go-to dinner the night before my daughter left for college. We cooked side by side, her practicing her knife skills on the mushrooms while I manned the stove. Neither of us said much about the upcoming departure, but somehow the rhythm of chopping and stirring said everything. That night, over steaming bowls, we finally talked about everything and nothing at all.

Ingredients

• 500 g beef sirloin or rump steak: Cutting against the grain into thin strips is the secret to tender beef that does not require hours of cooking
• 250 g cremini or white mushrooms: These develop such wonderful flavor when they have time to properly brown and release their moisture
• 1 medium yellow onion: Finely chopped so they melt into the sauce rather than staying in distinct pieces
• 2 cloves garlic: Minced fresh adds that essential aromatic base that makes the kitchen smell incredible
• 2 tbsp butter and 2 tbsp olive oil: Using both gives you the flavor of butter with the high heat tolerance of olive oil
• 2 tbsp all-purpose flour: This creates the silky base for your sauce without any heavy creaminess
• 480 ml low-sodium beef broth: Starting with low-sodium lets you control the seasoning perfectly
• 1 tbsp Worcestershire sauce: Check the label to ensure your brand is alcohol-free
• 1 tbsp Dijon mustard: Adds just the right sharp note to cut through the rich sour cream
• 180 ml sour cream: Full-fat gives the best texture and flavor
• 2 tbsp fresh chopped parsley: Brightens the whole dish and makes it look beautiful on the plate
• 300 g egg noodles: These wide noodles are the perfect vehicle for catching every drop of sauce

Instructions

Season and sear the beef:

Pat the beef strips dry with paper towels, season with salt and pepper, then sear in hot oil and butter in batches until browned, about 1-2 minutes per side. Set aside on a plate.

Build the aromatic base:

In the same skillet, cook onions until soft and translucent, add garlic for one minute, then add mushrooms and let them brown nicely until their liquid evaporates.

Create the sauce base:

Sprinkle flour over the vegetables, stir to coat, then gradually whisk in beef broth, Worcestershire, and Dijon mustard, simmering until slightly thickened.

Cook the noodles:

While the sauce simmers, cook egg noodles according to package directions, drain well, and set aside.

Combine and finish:

Return beef and juices to the sauce, warm gently, then remove from heat and stir in sour cream and half the parsley until smooth.

Save

My father-in-law still talks about the time he finally tried Stroganoff after years of thinking he did not like creamy beef dishes. He took one tentative bite, eyes went wide, and went back for seconds without saying a word. Now he requests it every time he visits, and I have learned to always make extra.

Getting The Sauce Just Right

The secret is patience when sautéing the mushrooms. Let them go longer than you think you should, until they are deeply golden and most of their moisture has evaporated. This concentrates their flavor and prevents your sauce from being watery later.

The Noodle Factor

I always cook noodles until they are just shy of al dente since they will finish cooking in the sauce. Reserve a splash of pasta water before draining, you can use it to loosen the sauce if it gets too thick.

Make Ahead Magic

You can prepare everything up to adding the sour cream up to two days in advance. Reheat gently, then stir in the sour cream off the heat. Actually, the flavors develop and improve overnight, making it even better the second day.

• Double the recipe and freeze portions before adding sour cream
• Leftovers reheat beautifully with a splash of broth
• The sauce consistency is perfect for lunch the next day

Save

This is the kind of meal that turns an ordinary Tuesday into something worth savoring. Hope it brings your table as much warmth as it has brought mine.

Recipe FAQs

→ What cut of beef works best?

Sirloin or rump steak cuts work beautifully here. The key is slicing the beef thinly against the grain, which ensures tenderness even with quick cooking.

→ Can I make this ahead of time?

The sauce actually improves after resting in the refrigerator for a day. Prepare everything up to step 8, then reheat gently before adding the sour cream and serving over freshly cooked noodles.

→ Why add sour cream off the heat?

Sour cream can separate and curdle if boiled. Removing the skillet from heat ensures the sauce stays silky and smooth while incorporating that essential tangy creaminess.

→ What can I substitute for sour cream?

Greek yogurt offers a lighter, tangier alternative. For extra richness, try crème fraîche or add a splash of heavy cream along with the sour cream.

→ How do I prevent the sauce from becoming too thick?

If the sauce thickens more than desired, simply add a splash of warm beef broth or pasta water until you reach the perfect consistency. The sauce will continue to thicken as it stands.

→ What sides pair well with this dish?

Steamed green beans, roasted asparagus, or a crisp fresh salad provide a nice contrast to the rich, creamy main. Alcohol-free sparkling water with lemon cuts through beautifully.