Beef Stroganoff with Egg Noodles (Printable)
Tender beef and mushrooms in a velvety sauce served over egg noodles for a comforting dinner.
# What You’ll Need:
→ Beef
01 - 1.1 lb beef sirloin or rump steak, cut into thin strips
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Vegetables & Aromatics
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 9 oz cremini or white mushrooms, sliced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 2 cups low-sodium beef broth
11 - 1 tbsp alcohol-free Worcestershire sauce
12 - 1 tbsp Dijon mustard
13 - 3/4 cup sour cream
14 - 2 tbsp chopped fresh parsley
→ Pasta
15 - 10.5 oz egg noodles
→ Optional Garnish
16 - Additional chopped parsley
# How to Prepare:
01 - Season beef strips thoroughly with salt and black pepper on all sides.
02 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add beef in batches and sear quickly for 1–2 minutes per side. Remove beef to a plate and set aside.
03 - In the same skillet, add remaining olive oil and butter. Sauté onions until soft, about 3 minutes. Add garlic and cook 1 minute more until fragrant.
04 - Add mushrooms and sauté until browned and their liquid has evaporated, about 5 minutes.
05 - Sprinkle flour over vegetables and stir well to coat evenly. Cook for 1 minute to remove raw flour taste.
06 - Gradually pour in beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce and Dijon mustard. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
07 - While sauce simmers, cook egg noodles according to package directions until al dente. Drain well and set aside.
08 - Lower heat and return beef with any accumulated juices to the skillet. Warm gently for 2–3 minutes. Do not boil to prevent toughening.
09 - Remove skillet from heat. Stir in sour cream and half the parsley until sauce is smooth and creamy.
10 - Serve stroganoff immediately over egg noodles, garnished with remaining parsley.
# Expert Advice:
01 -
- The sauce hits that perfect spot between rich and bright, thanks to the Worcestershire and mustard
- Everything comes together in under an hour, but tastes like it simmered all afternoon
02 -
- Never let the sauce boil after adding sour cream or it will separate and become grainy
- Patting beef completely dry before searing makes all the difference in getting that beautiful brown crust
03 -
- Freeze the beef for 30 minutes before slicing, it will cut cleanly into perfectly thin strips
- Warm your sour cream slightly before adding to prevent it from cooling down your sauce too quickly