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Creamy Beef Stroganoff with Egg Noodles

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A quick and comforting homemade beef stroganoff with tender beef strips, sautéed mushrooms, and a luscious creamy sauce served over egg noodles. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 1 lb (450 g) sirloin or ribeye steak, thinly sliced against the grain
  • 12 oz (340 g) wide egg noodles
  • 8 oz (225 g) cremini or white button mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups (475 ml) low sodium beef broth
  • 1 cup (240 ml) full-fat sour cream
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz egg noodles and cook according to package instructions (7-9 minutes) until al dente. Drain and set aside. Toss with a little butter or olive oil to prevent sticking.
  2. While noodles cook, slice 1 lb sirloin steak thinly against the grain. Pat beef dry with paper towels.
  3. Heat 1 tbsp unsalted butter in a large skillet over medium-high heat until shimmering. Add half the beef in a single layer and sear for 1-2 minutes per side until browned but not fully cooked. Remove to a plate and repeat with remaining beef.
  4. In the same skillet, add 2 tbsp butter. Add 8 oz sliced mushrooms and sauté for 5 minutes until browned and liquid evaporates. Add 1 finely chopped onion and cook 3-4 minutes until soft. Stir in 2 minced garlic cloves and cook 30 seconds until fragrant.
  5. Sprinkle 2 tbsp flour over mushroom mixture and stir well. Cook 1-2 minutes to remove raw flour taste. Gradually whisk in 2 cups beef broth, scraping browned bits. Simmer until sauce thickens, about 3-5 minutes.
  6. Reduce heat to low. Stir in 1 cup sour cream, 1 tsp Dijon mustard, and 1 tbsp Worcestershire sauce. Return beef and juices to skillet and stir to combine. Warm through 2-3 minutes without boiling. Season with salt and pepper to taste.
  7. Serve stroganoff over cooked egg noodles. Garnish with 2 tbsp chopped fresh parsley. Enjoy immediately.

Notes

Pat beef dry before searing to get a good caramelized crust. Cook beef in batches to keep it tender and juicy. Whisk broth gradually to avoid lumps. Lower heat when adding sour cream to prevent curdling. If sauce is too thick, add broth or water; if too thin, simmer longer. For gluten-free, substitute flour with cornstarch and use gluten-free noodles or zucchini noodles.

Nutrition

Keywords: beef stroganoff, creamy beef stroganoff, egg noodles, easy dinner, comfort food, quick recipe, weeknight meal

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