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Beef Stroganoff with Egg Noodles

A classic, comforting dish featuring tender beef and mushrooms in a rich, creamy sauce, served over egg noodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Russian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1.5 lbs beef sirloin or tenderloin thinly sliced against the grain
  • 1 tbsp olive oil
  • 1 large onion thinly sliced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
For the Sauce
  • 1/2 cup beef broth
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 cup sour cream at room temperature
  • Salt and freshly ground black pepper to taste
For Serving
  • 12 oz egg noodles
  • Fresh parsley or dill chopped, for garnish

Method
 

  1. Cook egg noodles according to package directions until al dente. Drain and set aside.
  2. While noodles are cooking, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add beef in a single layer (cook in batches if necessary to avoid overcrowding) and sear until browned on all sides, about 2-3 minutes per side. Remove beef from skillet and set aside.
  3. Reduce heat to medium. Add sliced onion to the skillet and cook until softened, about 5 minutes. Add sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Pour in beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes until slightly reduced. Stir in Dijon mustard and Worcestershire sauce.
  5. Return the seared beef to the skillet. Reduce heat to low. In a small bowl, whisk a few tablespoons of the hot sauce into the sour cream to temper it, then gradually whisk the tempered sour cream into the skillet until well combined. Do not boil after adding sour cream.
  6. Season with salt and freshly ground black pepper to taste. Serve immediately over cooked egg noodles, garnished with fresh parsley or dill.

Notes

For a richer flavor, you can add a splash of dry red wine or brandy when deglazing the pan. If you prefer a thicker sauce, you can whisk in 1 tablespoon of flour with the onions and mushrooms before adding the beef broth. Ensure your sour cream is at room temperature to prevent curdling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the sauce may thin slightly upon reheating.