Beef Stroganoff over Egg (Printable version)
Tender beef and mushrooms in a creamy sauce atop wide egg noodles, garnished with fresh parsley.
# What You'll Need:
→ Beef
01 - 1 lb beef sirloin or tenderloin, thinly sliced
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Vegetables
04 - 2 tbsp unsalted butter
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 8 oz cremini or white mushrooms, sliced
→ Sauce
08 - 1 1/4 cups low-sodium beef broth
09 - 1 tbsp Worcestershire sauce
10 - 1 tbsp tomato paste
11 - 1 tsp Dijon mustard
12 - 1 cup sour cream, room temperature
13 - 2 tbsp all-purpose flour
→ Pasta
14 - 12 oz wide egg noodles
→ Garnish
15 - 2 tbsp fresh parsley, chopped
# How to Prepare:
01 - Bring a large pot of salted water to a boil and cook egg noodles according to package directions. Drain and optionally toss with butter. Set aside.
02 - Season beef strips with salt and black pepper evenly.
03 - Heat 1 tablespoon butter in a large skillet over medium-high heat. Add half of the beef strips and sear for 1 to 2 minutes per side until browned. Remove and repeat with remaining beef.
04 - Lower heat to medium and add remaining 1 tablespoon butter. Sauté onion for 3 minutes until translucent, then add garlic and mushrooms. Cook, stirring frequently, for 5 to 6 minutes until mushrooms are golden and liquid evaporates.
05 - Sprinkle flour over vegetables and cook, stirring continuously, for 1 minute.
06 - Gradually pour in beef broth while stirring to combine. Add Worcestershire sauce, tomato paste, and Dijon mustard. Scrape browned bits from the skillet to incorporate fully.
07 - Allow sauce to simmer for 3 to 4 minutes until slightly thickened.
08 - Reduce heat and stir in sour cream until smooth, avoiding boiling. Return seared beef with juices to the skillet and warm through for 2 to 3 minutes.
09 - Plate egg noodles and top with beef stroganoff. Garnish with chopped parsley before serving.
# Expert advice:
01 -
- It feels fancy enough for company but comes together in under an hour with just one skillet doing most of the work.
- The sauce is genuinely creamy and rich without any cream, and there's something deeply satisfying about watching it coat the noodles.
- Beef stroganoff has this quiet comfort to it—nothing flashy, just pure warmth on a plate.
02 -
- Sour cream and heat are enemies—bring it to room temperature and keep the heat low when you add it, or you'll end up with a broken sauce that looks curdled and tastes bitter.
- Pat your beef dry before seasoning, because moisture is the enemy of browning, and browning is where all the deep flavor comes from.
- Don't skip the scraping step when you deglaze; those brown stuck-on bits are concentrated flavor.
03 -
- Make this a day ahead if you can—it tastes even better reheated gently, and the flavors have time to settle and deepen.
- If your sauce seems too thick once it's cooled, add a splash of broth or pasta water when reheating; if it's too thin, mix a teaspoon of cornstarch with cold water and stir it in while simmering.