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Creamy Beef Stroganoff with Egg Noodles

creamy beef stroganoff with egg noodles - featured image
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A comforting and creamy beef stroganoff served with silky egg noodles, perfect for a quick and easy weeknight dinner.

Ingredients

Scale
  • 1 lb (450 g) beef sirloin or tenderloin, thinly sliced against the grain
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 8 oz (225 g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup (240 ml) beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 cup (240 g) sour cream, full fat
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 12 oz (340 g) wide egg noodles
  • Salt, for boiling water
  • 1 tablespoon unsalted butter (optional, to toss noodles after cooking)

Instructions

  1. Pat the beef slices dry with paper towels to remove excess moisture. Season generously with salt and pepper. Set aside.
  2. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, usually about 7-9 minutes until al dente. Drain and toss with a tablespoon of butter to prevent sticking. Set aside.
  3. Heat 1 tablespoon of butter in a skillet over medium heat. Add chopped onions and cook until translucent, about 4 minutes. Add mushrooms and cook until they release moisture and turn golden brown, roughly 6-8 minutes, stirring occasionally.
  4. Stir in minced garlic and cook for 30 seconds until fragrant. Push the vegetables to the side of the pan, add the remaining 1 tablespoon of butter, and increase heat to medium-high. Add beef slices in a single layer (in batches if needed). Sear until browned on both sides but not fully cooked through, about 2 minutes per side.
  5. Pour in beef broth, Worcestershire sauce, and Dijon mustard. Scrape the bottom of the pan with a wooden spoon to loosen browned bits. Bring to a simmer and cook for 4-5 minutes until the sauce reduces slightly.
  6. Lower heat to medium-low. Remove the pan from heat and stir in sour cream gently. Avoid boiling to prevent curdling. Season with additional salt and pepper to taste.
  7. Add the cooked egg noodles to the skillet and toss gently to coat with the creamy sauce. Sprinkle chopped fresh parsley on top and serve immediately while warm.

Notes

Do not overcrowd the pan when browning beef to ensure proper searing. Add sour cream off the heat or over very low heat to avoid curdling. If sauce is too thick, add a splash of beef broth or water. For gluten-free, substitute egg noodles with gluten-free pasta or spiralized zucchini. For dairy-free, replace sour cream with coconut cream or cashew-based cream.

Nutrition

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

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