Beef Stroganoff with Noodles (Printer-friendly)
Savory beef with creamy sauce served atop buttery egg noodles, combining rich flavors for a comforting dish.
# What You Need:
→ Beef and Marinade
01 - 1.1 lb beef sirloin or rump steak, cut into thin strips
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tbsp all-purpose flour
→ Vegetables
05 - 1 medium onion, finely chopped
06 - 9 oz white or cremini mushrooms, sliced
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tbsp unsalted butter
09 - 2 tbsp olive oil
10 - 1 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce
12 - 1 2/3 cups low-sodium beef broth
13 - 3/4 cup plus 1 tbsp sour cream
14 - 1 tsp Dijon mustard
15 - Salt and pepper, to taste
→ Pasta
16 - 10.5 oz egg noodles
17 - 1 tbsp butter, for tossing noodles
→ Garnish
18 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Toss beef strips with salt, pepper, and flour in a bowl until evenly coated. Set aside.
02 - Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, sear beef strips for 1 to 2 minutes until browned, taking care not to overcook. Transfer to a plate and set aside.
03 - Add remaining butter and olive oil to the same skillet. Sauté onions for 2 to 3 minutes until softened. Add mushrooms and cook for 5 minutes until golden and moisture has evaporated. Stir in garlic and cook for 30 seconds until fragrant.
04 - Add tomato paste and Worcestershire sauce, stirring to combine. Pour in beef broth and bring to a simmer, scraping up browned bits from the pan. Simmer for 5 to 7 minutes until slightly reduced.
05 - Reduce heat to low. Stir in sour cream and Dijon mustard until smooth and heated through, avoiding a boil. Return beef and accumulated juices to the pan. Simmer gently for 2 to 3 minutes until beef is heated through. Adjust seasoning with salt and pepper.
06 - Cook egg noodles according to package directions. Drain thoroughly and toss with 1 tablespoon butter.
07 - Spoon beef stroganoff over buttered egg noodles. Sprinkle with chopped parsley and serve immediately.
# Expert Tips:
01 -
- The sauce comes together in the same pan where the beef seared, so every bite carries that caramelized depth you cannot fake.
- It feels fancy enough for guests but requires no technique more complicated than patience.
02 -
- Sour cream will curdle if the sauce boils, so keep the heat low and your eyes on the surface for the first minute after adding.
- Overcrowding the pan when searing beef steams instead of browns, and you lose the fond that builds your sauce foundation.
03 -
- Partially freeze the beef for twenty minutes before slicing, it firms up and lets you cut thinner, more even strips.
- The Worcestershire sauce contains anchovy typically, so check labels if cooking for strict vegetarians or fish allergies.