Beef Stroganoff over Egg Noodles (Printable Version)
Tender beef strips and mushrooms in creamy sauce served over buttery egg noodles. A classic Russian comfort dish made entirely without alcohol.
# What You Need:
→ Beef
01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons all-purpose flour
→ Vegetables
05 - 2 tablespoons unsalted butter
06 - 1 tablespoon vegetable oil
07 - 1 medium onion, finely chopped
08 - 10 oz cremini or white mushrooms, sliced
09 - 2 cloves garlic, minced
→ Sauce
10 - 1 tablespoon tomato paste
11 - 2 teaspoons Dijon mustard
12 - 1 2/3 cups low-sodium beef broth
13 - 1/2 cup sour cream
14 - 1 tablespoon Worcestershire sauce
15 - 1 teaspoon smoked paprika
→ Pasta
16 - 10 oz wide egg noodles
17 - 1 tablespoon unsalted butter
18 - Salt for pasta water
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain, toss with 1 tablespoon butter, and set aside.
02 - In a large bowl, season the beef slices with salt and black pepper. Toss with flour until evenly coated.
03 - Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat. Add beef in batches, searing quickly until browned but not cooked through, about 1 minute per side. Remove beef and set aside.
04 - Add remaining 1 tablespoon butter to the skillet. Sauté onions for 2 to 3 minutes until softened. Add mushrooms and cook until golden and most liquid has evaporated, about 5 minutes. Stir in garlic and cook for 1 minute.
05 - Mix in tomato paste and Dijon mustard, stirring until combined.
06 - Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the pan. Bring to a gentle simmer and cook for 5 minutes to reduce slightly.
07 - Lower the heat. Stir in sour cream and smoked paprika until smooth and heated through. Do not boil.
08 - Return beef and any accumulated juices to the skillet. Simmer gently for 2 to 3 minutes until beef is just cooked through and sauce is creamy.
09 - Serve stroganoff over egg noodles. Garnish with chopped parsley.
# Expert Tips:
01 -
- The sauce magically thickens just enough to cling to each noodle without being gloopy, something I discovered after years of stroganoff disasters.
- This version skips the alcohol but keeps all the depth of flavor, making it perfect for weeknights when you need comfort without opening a bottle.
02 -
- Slicing the beef against the grain is non-negotiable, something I learned after serving what felt like beef chewing gum at my first dinner party.
- The sauce will look thin at first, but letting it reduce for those full 5 minutes before adding sour cream makes all the difference between soupy and sublime.
03 -
- Pat the beef completely dry with paper towels before seasoning to ensure proper browning rather than steaming in the pan.
- The sauce reheats beautifully if you store it separately from the noodles, making it perfect for meal prep when portioned into microwave-safe containers.