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Creamy Homemade Beef Stroganoff Recipe Easy Over Tender Egg Noodles

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A quick and easy creamy beef stroganoff made with tender beef strips, mushrooms, and a tangy sour cream sauce served over soft egg noodles. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1 lb (450 g) beef sirloin or ribeye, thinly sliced
  • 12 oz (340 g) egg noodles
  • 8 oz (225 g) cremini or white mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 ½ cups (360 ml) beef broth
  • ¼ cup (60 ml) dry white wine or additional beef broth
  • 1 tsp Dijon mustard
  • ½ cup (120 g) full-fat sour cream
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions (about 7–9 minutes) until tender but firm. Drain and set aside. Toss noodles with a tiny drizzle of olive oil to keep them from sticking.
  2. Slice the beef thinly into ¼ inch thick strips. For easier slicing, chill the beef in the freezer for 15 minutes first.
  3. Heat 2 tbsp unsalted butter in a large skillet over medium heat. Add sliced mushrooms and chopped onion. Cook, stirring occasionally, until softened and lightly browned, about 6–8 minutes. Add minced garlic and cook for another 1 minute until fragrant.
  4. Transfer the mushroom-onion mixture to a bowl and set aside.
  5. Increase heat to medium-high and add a splash of oil if needed. Add beef strips in a single layer (work in batches if necessary). Sear for about 1–2 minutes per side until browned but still tender. Season with salt and pepper as you go.
  6. Push beef strips to one side of the pan. Melt 2 tbsp butter in the empty side, then sprinkle 2 tbsp all-purpose flour over the butter. Stir constantly to form a roux, cooking for about 1 minute.
  7. Slowly whisk in beef broth and white wine or extra broth. Add Dijon mustard and stir well. Scrape up browned bits from the pan bottom. Bring to a gentle simmer and cook until sauce thickens, about 3–4 minutes.
  8. Return mushroom-onion mixture and beef strips to the skillet. Stir to coat evenly with sauce. Remove from heat and gently fold in sour cream. Taste and adjust seasoning with salt and pepper.
  9. Serve the creamy beef stroganoff over warm egg noodles. Garnish with freshly chopped parsley.

Notes

Do not overcrowd the pan when searing beef to ensure proper browning. Add sour cream off the heat to prevent curdling. Use Dijon mustard for added tang and complexity. If sauce is too thick, whisk in broth or water; if too thin, simmer longer.

Nutrition

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

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