Beef Stroganoff over Egg Noodles (Printable)
Tender beef and mushrooms in a savory cream sauce, served over buttery egg noodles. A classic Russian comfort dish.
# What You’ll Need:
→ Beef
01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 0.5 tsp salt
03 - 0.5 tsp black pepper
04 - 2 tbsp all-purpose flour
→ Vegetables
05 - 2 tbsp unsalted butter
06 - 1 tbsp vegetable oil
07 - 1 medium onion, finely chopped
08 - 10 oz cremini or white mushrooms, sliced
09 - 2 cloves garlic, minced
→ Sauce
10 - 1 tbsp tomato paste
11 - 2 tsp Dijon mustard
12 - 1.67 cups low-sodium beef broth
13 - 0.5 cup sour cream
14 - 1 tbsp Worcestershire sauce
15 - 1 tsp smoked paprika
→ Pasta
16 - 10 oz wide egg noodles
17 - 1 tbsp unsalted butter
18 - Salt for pasta water
→ Garnish
19 - 2 tbsp fresh parsley, chopped
# Steps:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and toss with 1 tbsp butter, then set aside.
02 - In a large bowl, season beef slices with salt and black pepper. Toss with flour until evenly coated.
03 - Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat. Add beef in batches, searing quickly until browned but not cooked through, approximately 1 minute per side. Remove beef and set aside.
04 - Add remaining 1 tbsp butter to the skillet. Sauté onions for 2–3 minutes until softened. Add mushrooms and cook until golden and most liquid has evaporated, approximately 5 minutes. Stir in garlic and cook for 1 minute.
05 - Mix in tomato paste and Dijon mustard, stirring until combined.
06 - Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the pan. Bring to a gentle simmer and cook for 5 minutes to reduce slightly.
07 - Lower the heat. Stir in sour cream and smoked paprika until smooth and heated through, being careful not to boil.
08 - Return beef and any accumulated juices to the skillet. Simmer gently for 2–3 minutes until beef is cooked through and sauce is creamy.
09 - Serve stroganoff over egg noodles and garnish with chopped parsley.
# Expert Advice:
01 -
- The sauce achieves that perfect velvety consistency without any wine or vodka, making it family-friendly while still tasting decadently authentic.
- You can prep everything in advance and simply bring it together at dinner time for an impressive meal that looks like you spent hours in the kitchen.
02 -
- Never let the sauce boil after adding sour cream or youll end up with a broken, grainy mess instead of that signature silky stroganoff texture.
- Slicing the beef against the grain and keeping the pieces thin ensures tenderness, even with less expensive cuts.
03 -
- Slice the mushrooms thicker than you might think (about 1/4 inch) as they shrink considerably during cooking, and this prevents them from disappearing into the sauce.
- Adding a splash of pickle juice from your refrigerator door gives the sauce a tangy brightness that mimics the flavors traditionally achieved with wine without using alcohol.