Creamy Beef Stroganoff With Mushrooms Over Egg Noodles

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 lb (680 g) beef sirloin or ribeye, cut into thin strips
• 1 tsp kosher salt, 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive or vegetable oil
• 3 tbsp unsalted butter (divided)
• 1 lb (450 g) cremini or button mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 tsp paprika (optional)
• 1/2 cup dry white wine (or extra broth)
• 1 1/2 cups low-sodium beef broth
• 1 1/2 tbsp Worcestershire sauce
• 3/4 cup full-fat sour cream (room temperature)
• 1/2 cup heavy cream or whole milk
• 12 oz (340 g) wide egg noodles
• 2 tbsp chopped fresh parsley (for serving)

Do This

• 1. Boil a large pot of salted water for noodles. Prep beef (slice, pat dry), mushrooms, onion, and garlic.
• 2. Toss beef with salt, pepper, and flour. Sear in hot oil and 1 tbsp butter until browned but still pink inside; remove to a plate.
• 3. Add remaining butter, onion, and mushrooms; cook until golden and most liquid evaporates. Stir in garlic, tomato paste, Dijon, and paprika.
• 4. Deglaze with wine, scraping browned bits. Add broth and Worcestershire; simmer 5–7 minutes until slightly thickened.
• 5. Cook egg noodles according to package directions; drain and toss with a little butter and salt.
• 6. In a bowl, whisk sour cream and cream with a ladle of hot sauce to temper. Reduce skillet heat to low and stir in the sour cream mixture.
• 7. Return beef and any juices to the pan; warm gently 2–3 minutes. Serve sauce and beef over noodles, topped with parsley and black pepper.

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Why You’ll Love This Recipe

• Classic comfort food: tender strips of beef and mushrooms in a silky, tangy cream sauce over buttery egg noodles.
• Family-friendly and crowd-pleasing, yet impressive enough for guests.
• Uses one main pan plus a pot of noodles, with straightforward steps and reliable, repeatable results.
• Easy to adapt: swap in different proteins, noodles, or a lighter sauce as needed.

Grocery List

• Produce: 1 medium yellow onion, 3 garlic cloves, 1 lb cremini or button mushrooms, fresh parsley
• Dairy: Unsalted butter, full-fat sour cream, heavy cream or whole milk
• Pantry: 1 1/2 lb beef sirloin or ribeye, egg noodles, olive or vegetable oil, all-purpose flour, tomato paste, Dijon mustard, Worcestershire sauce, beef broth (low-sodium), dry white wine (or extra broth), paprika, kosher salt, black pepper

Full Ingredients

For the Beef and Mushrooms

• 1 1/2 lb (680 g) beef sirloin or ribeye, trimmed and sliced against the grain into 1/2-inch thick, 2-inch long strips
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil or vegetable oil
• 3 tbsp unsalted butter, divided
• 1 lb (450 g) cremini or button mushrooms, cleaned and sliced
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced

For the Stroganoff Sauce

• 1 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 tsp paprika (sweet or smoked, optional but recommended)
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio), or use more broth
• 1 1/2 cups low-sodium beef broth
• 1 1/2 tbsp Worcestershire sauce
• 3/4 cup full-fat sour cream, at room temperature
• 1/2 cup heavy cream or whole milk
• Salt and freshly ground black pepper, to taste

For the Noodles and Serving

• 12 oz (340 g) wide egg noodles
• 1 tbsp unsalted butter (for tossing with cooked noodles)
• 2 tbsp chopped fresh parsley, for garnish
• Additional sour cream and black pepper, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the beef and vegetables

Pat the beef dry with paper towels to help it brown well. Slice it against the grain into thin strips about 1/2 inch thick and 2 inches long. Place the slices in a large bowl and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Add the 2 tbsp flour and toss until the beef is lightly and evenly coated; shake off any excess flour.

Prepare the vegetables: slice the mushrooms, thinly slice the onion, and mince the garlic. Have the tomato paste, Dijon mustard, paprika, wine, broth, and Worcestershire measured and ready. Bring a large pot of well-salted water to a boil for the egg noodles, but do not cook them yet.

Step 2: Sear the beef

Heat a large, heavy skillet or Dutch oven over medium-high heat. Add the olive oil and 1 tbsp of the butter. When the fat is hot and shimmering, add about half of the beef in a single layer. Do not crowd the pan; work in batches so the meat sears instead of steams. Sear for 1–2 minutes per side, just until nicely browned on the outside but still pink inside.

Transfer the browned beef to a clean plate, leaving any browned bits in the pan. Repeat with the remaining beef, adding a bit more oil if needed. Set the plate of seared beef aside; it will finish cooking gently in the sauce later, staying tender instead of overcooked.

Step 3: Sauté the onions and mushrooms

Reduce the heat to medium. Add the remaining 2 tbsp butter to the same skillet. Once melted, add the sliced onion and a pinch of salt. Cook for 3–4 minutes, stirring occasionally, until the onion begins to soften and turn translucent.

Add the sliced mushrooms and another small pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the mushrooms release their moisture, the liquid cooks off, and the mushrooms and onions develop golden brown edges. This browning deepens the flavor of the stroganoff. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Build the flavor base

Stir in the tomato paste, Dijon mustard, and paprika. Cook, stirring constantly, for about 1 minute. This step cooks out the raw taste of the tomato paste and blooms the paprika, making the sauce richer and more complex.

Pour in the white wine (or extra broth), scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Let the mixture simmer for 2–3 minutes, until the wine has reduced by about half and the pan is mostly deglazed.

Step 5: Add the liquids and simmer the sauce

Add the beef broth and Worcestershire sauce. Stir well, bring to a gentle simmer, then reduce the heat to medium-low. Let the sauce simmer, uncovered, for 5–7 minutes. It should reduce slightly and thicken to the consistency of light cream. Taste and adjust seasoning with a bit more salt and pepper if needed.

While the sauce is simmering, cook the egg noodles in the boiling salted water according to package directions (usually 7–9 minutes) until just al dente. Drain well and toss with 1 tbsp butter and a pinch of salt to keep them from sticking and to add flavor. Set aside, covered, to keep warm.

Step 6: Temper and add the sour cream

In a medium bowl, whisk together the room-temperature sour cream and the heavy cream (or whole milk) until smooth. To prevent the sour cream from curdling, slowly whisk in a ladleful (about 1/2 cup) of the hot sauce from the skillet. This gently warms the sour cream mixture.

Reduce the heat under the skillet to low. Gradually stir the warmed sour cream mixture into the pan, stirring constantly. Do not let the sauce boil once the sour cream is in; a gentle steam is fine. The sauce should become velvety, creamy, and just thick enough to coat the back of a spoon.

Step 7: Finish the stroganoff and serve

Return the seared beef and any accumulated juices from the plate to the skillet. Stir to coat the beef with the sauce and warm through for 2–3 minutes over low heat, just until the meat is heated but still tender. Taste and adjust seasoning again with salt and black pepper as desired.

To serve, place a generous mound of warm egg noodles in each bowl or shallow plate. Spoon the creamy beef and mushroom stroganoff over the noodles, making sure everyone gets plenty of sauce, beef strips, and mushrooms. Garnish with chopped fresh parsley and an extra grind of black pepper. Serve immediately while hot and comforting.

Pro Tips

• Slice beef against the grain: Cutting across the grain into thin strips helps even relatively lean cuts stay tender in the quick simmer.
• Do not overcook the beef: Sear it quickly and finish it gently in the sauce at the end. Prolonged boiling will turn it tough.
• Use room-temperature sour cream: Cold sour cream is more likely to curdle. Tempering it with hot sauce before adding to the pan is key to a smooth, velvety finish.
• Let mushrooms brown properly: Cook them until they release their moisture and start to caramelize. That deep, savory flavor is what makes stroganoff so satisfying.
• Cook noodles just to al dente: They will continue to soften slightly under the hot sauce, so avoid overcooking in the pot.

Variations

• Ground beef stroganoff: Substitute 1 1/2 lb ground beef. Brown it thoroughly, drain excess fat, then proceed with the onions, mushrooms, and sauce. This version is extra budget-friendly and kid-friendly.
• Chicken stroganoff: Use sliced boneless, skinless chicken thighs or breasts instead of beef. Cook exactly the same way; try chicken broth in place of beef broth.
• Lighter stroganoff: Use light sour cream and whole or 2% milk instead of heavy cream. The sauce will be a bit thinner and less rich but still comforting. You can also serve over whole-wheat noodles or steamed rice.

Storage & Make-Ahead

Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3–4 days. For best texture, store the sauce and beef separately from the noodles, if possible. Reheat gently in a saucepan over low heat, adding a splash of broth or milk to loosen the sauce and stirring frequently; avoid boiling to keep the dairy from separating. Noodles can be reheated briefly in the microwave with a small knob of butter or a splash of water. This dish can be frozen for up to 2 months, but the sauce may separate slightly upon thawing; reheat slowly and whisk well to bring it back together.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, including noodles): 720 calories; 38 g protein; 38 g fat (18 g saturated); 55 g carbohydrates; 3 g fiber; 6 g sugar; 980 mg sodium. Actual values will vary based on specific ingredients and brands used.