Creamy Beef Stroganoff with Mushrooms Over Egg Noodles

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 12 oz wide egg noodles
• 1½ lb beef sirloin, cut into thin strips
• 2 tbsp olive oil, divided
• 3 tbsp unsalted butter, divided
• 1 large yellow onion, thinly sliced
• 10 oz cremini or white mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1½ cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• ½ cup sour cream
• Salt and freshly ground black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Do This

• 1. Boil egg noodles in salted water until tender; drain and toss with 1 tbsp butter.
• 2. Season beef strips with salt and pepper; sear quickly in hot oil and butter over medium-high heat, then set aside.
• 3. In the same pan, cook onions and mushrooms in remaining butter until softened and browned; add garlic.
• 4. Sprinkle flour over vegetables, stir, then whisk in beef broth, Worcestershire, and Dijon; simmer until slightly thickened.
• 5. Reduce heat to low and stir in sour cream until smooth; do not let it boil.
• 6. Return beef and any juices to the pan; warm through, adjust seasoning, and garnish with parsley.
• 7. Serve the creamy beef and mushroom sauce generously over the buttery egg noodles.

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Why You’ll Love This Recipe

• Classic comfort food: tender beef, silky sauce, and buttery noodles in every bite.
• Weeknight-friendly: ready in about 45 minutes with simple, familiar ingredients.
• Rich but balanced: creamy sour cream sauce brightened with Dijon and Worcestershire.
• Flexible: easy to adapt with different cuts of beef, mushrooms, or lighter dairy options.

Grocery List

• Produce: 1 large yellow onion, 10 oz cremini or white mushrooms, 2 cloves garlic, fresh flat-leaf parsley
• Dairy: Unsalted butter, sour cream, (optional) heavy cream, (optional) extra butter for noodles
• Pantry: 12 oz wide egg noodles, 1½ lb beef sirloin, olive oil, all-purpose flour, low-sodium beef broth, Worcestershire sauce, Dijon mustard, salt, black pepper, paprika (optional)

Full Ingredients

For the Beef and Vegetables

• 1½ lb beef sirloin steak, trimmed and cut into thin strips (about ½ inch wide, 2 inches long)
• 1 tsp kosher salt (for seasoning beef, plus more to taste)
• ½ tsp freshly ground black pepper (for seasoning beef, plus more to taste)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, thinly sliced (about 2 cups)
• 10 oz cremini or white button mushrooms, cleaned and sliced
• 1 tbsp unsalted butter (for sautéing vegetables)
• 2 cloves garlic, minced
• ½ tsp sweet paprika (optional, for a touch of warmth)

For the Creamy Sauce

• 2 tbsp all-purpose flour
• 1½ cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• ½ cup full-fat sour cream, at room temperature
• ¼ cup heavy cream (optional, for extra richness)
• Additional salt and pepper, to taste

For the Egg Noodles and Serving

• 12 oz wide egg noodles
• 1 tbsp unsalted butter (for tossing with noodles)
• 1 tsp kosher salt (for pasta water)
• 2 tbsp chopped fresh flat-leaf parsley, for garnish

Step-by-Step Instructions

Step 1: Prep the Ingredients

Trim the beef sirloin of any large pieces of fat or silverskin, then slice it into thin strips about ½ inch wide and 2 inches long. Pat the strips dry with paper towels; this helps them brown instead of steam. Season the beef evenly with 1 teaspoon kosher salt and ½ teaspoon black pepper and set aside.

Thinly slice the onion and clean and slice the mushrooms. Mince the garlic. Chop the fresh parsley and set it aside for garnish. Measure out the flour, beef broth, Worcestershire sauce, Dijon mustard, sour cream, and (if using) heavy cream so everything is ready to go once you start cooking.

Step 2: Cook the Egg Noodles

Bring a large pot of water (about 4 quarts) to a rolling boil over high heat, around 212°F / 100°C. Add 1 teaspoon kosher salt, then stir in the 12 oz of wide egg noodles. Cook according to package directions until just tender, usually 7–9 minutes.

Drain the noodles well, then return them to the pot. Add 1 tablespoon unsalted butter and toss gently until the noodles are lightly coated and glossy. Cover loosely to keep warm while you prepare the stroganoff.

Step 3: Sear the Beef

Heat a large, heavy skillet or sauté pan (10 to 12 inches wide) over medium-high heat, about 375°F / 190°C if using an electric skillet. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When the fat is hot and shimmering but not smoking, add about half of the beef strips in a single layer.

Sear the beef for 1–2 minutes per side, just until nicely browned on the outside. Do not overcrowd the pan; you want good browning, not steaming. Transfer the browned beef to a clean plate, leaving any juices in the pan. Repeat with the remaining beef. The meat will finish cooking later in the sauce, so avoid overcooking it now.

Step 4: Sauté the Onions and Mushrooms

In the same skillet, reduce the heat to medium (around 325°F / 165°C). Add 1 tablespoon unsalted butter. Once melted, add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 4–5 minutes until the onions start to soften and turn translucent.

Add the sliced mushrooms and continue to cook for another 5–7 minutes, stirring occasionally, until the mushrooms release their liquid, the liquid mostly evaporates, and both onions and mushrooms take on some golden color. Stir in the minced garlic and optional paprika, cooking for 30–60 seconds just until fragrant. Scrape up any browned bits from the bottom of the pan as you stir; they add tons of flavor.

Step 5: Build and Thicken the Sauce

Sprinkle the 2 tablespoons of flour evenly over the onions and mushrooms. Stir well to coat the vegetables in the flour and cook for about 1 minute; this helps get rid of any raw flour taste.

Slowly pour in the 1½ cups beef broth while whisking or stirring constantly to avoid lumps. Add the Worcestershire sauce and Dijon mustard. Increase the heat slightly to bring the mixture to a gentle simmer. Cook for 3–5 minutes, stirring often, until the sauce thickens to a gravy-like consistency that coats the back of a spoon.

Step 6: Add the Sour Cream and Beef

Reduce the heat to low (around 200°F / 95°C). In a small bowl, stir together the sour cream and optional heavy cream until smooth. To prevent curdling, add a spoonful of the hot sauce into the sour cream mixture and stir, then gradually stir this mixture back into the skillet.

Stir gently until the sauce is smooth and creamy. Do not let it boil once the sour cream is added; gentle heat keeps the sauce silky. Return the seared beef and any accumulated juices to the pan. Simmer on low for 3–5 minutes, just until the beef is warmed through and cooked to your preferred doneness. Taste and adjust seasoning with more salt and pepper as needed.

Step 7: Serve Over Egg Noodles

Give the buttery egg noodles a quick toss to loosen them, then divide them among 4 warm bowls or plates. Spoon the hot beef stroganoff generously over the noodles, making sure each serving gets plenty of beef, mushrooms, and sauce.

Sprinkle with chopped fresh parsley for color and freshness. Serve immediately while everything is hot and creamy. If you like, offer extra black pepper at the table.

Pro Tips

• Slice beef against the grain: This shortens the muscle fibers and keeps the sirloin extra tender even after quick searing.
• Do not overcrowd the pan: Brown the beef in two batches so it sears properly and develops deep flavor.
• Protect the sour cream: Keep the heat low after adding it and avoid boiling, or the sauce can separate.
• Use room-temperature dairy: Let sour cream (and heavy cream, if using) sit out for 10–15 minutes to help them blend smoothly into the hot sauce.
• Control thickness: If the sauce gets too thick, whisk in a splash of extra beef broth or hot water until it reaches your preferred consistency.

Variations

• Ground beef stroganoff: Swap the sirloin for 1½ lb of lean ground beef. Brown it thoroughly, drain excess fat, then continue with the recipe from the vegetable step.
• Lighter version: Use light sour cream and skip the heavy cream. You can also replace part of the egg noodles with steamed vegetables like green beans or broccoli.
• Extra-mushroom stroganoff: Use up to 16 oz of mixed mushrooms (cremini, shiitake, and button) for a meatier mushroom flavor and texture.

Storage & Make-Ahead

Store leftover beef stroganoff and noodles separately, if possible. Let both cool to room temperature, then transfer to airtight containers. Refrigerate for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of beef broth or water to loosen the sauce if it has thickened. Stir frequently and avoid boiling to keep the sour cream from separating.

You can also make the sauce (without the sour cream) up to 1 day ahead. Cool, refrigerate, then reheat gently and stir in the sour cream just before serving. This helps maintain the best texture. Freezing is possible but may slightly change the texture of the sauce; if you do freeze, thaw overnight in the refrigerator and reheat very gently with a bit of extra broth.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including noodles): 720 calories; 38 g protein; 40 g fat; 49 g carbohydrates; 3 g fiber; 6 g sugar; 980 mg sodium. Actual values will vary based on specific ingredients and brands used.