Beef Stroganoff with Egg Noodles (Printer-friendly)

Tender beef and mushrooms cooked in a creamy sauce, paired with buttery egg noodles for a comforting meal.

# What You Need:

→ Beef

01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 1 tbsp all-purpose flour
03 - Salt and black pepper, to taste

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 9 oz cremini or white mushrooms, sliced
06 - 2 cloves garlic, minced

→ Sauce

07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 1½ cups low-sodium beef broth
10 - 2 tsp Dijon mustard
11 - ¾ cup sour cream
12 - 1 tbsp Worcestershire sauce

→ Pasta

13 - 10.5 oz wide egg noodles

→ Garnish

14 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Season the sliced beef with salt and pepper, then toss with flour to coat lightly.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add beef in batches, searing quickly until browned (about 1–2 minutes per side). Remove beef and set aside.
03 - In the same skillet, add remaining butter. Sauté onions for 2–3 minutes until soft. Add mushrooms and cook until browned and their liquid is mostly evaporated, about 5 minutes. Stir in garlic and cook for 1 minute.
04 - Return beef (and juices) to the pan. Add Dijon mustard and Worcestershire sauce, stirring to combine.
05 - Pour in beef broth, scraping up any browned bits. Bring to a simmer, reduce heat to low, and cook for 5 minutes until slightly thickened.
06 - Meanwhile, cook egg noodles according to package instructions. Drain and toss with a little butter, if desired.
07 - Remove skillet from heat. Stir in sour cream until smooth and warmed through—do not boil. Adjust seasoning with salt and pepper.
08 - Serve the beef stroganoff over egg noodles. Garnish with fresh parsley.

# Expert Tips:

01 -
  • The sauce comes together so quickly you will feel like you pulled off something much harder than it actually is
  • Leftovers taste even better the next day when the flavors have had time to become friends
  • No wine means everyone at the table can enjoy this, even the kids
02 -
  • I learned the hard way that boiling sour cream makes it curdle into an unappealing mess, so always remove the pan from heat first
  • Crowding the pan when searing beef traps steam and prevents that gorgeous brown crust from forming
  • Letting the mushrooms brown properly is not optional, it creates depth of flavor that cannot be rushed
03 -
  • Pat your beef completely dry before seasoning or it will steam instead of sear
  • Room temperature sour cream incorporates more smoothly into hot sauce

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