Creamy Beef and Mushroom Stroganoff Over Egg Noodles

Why You’ll Love This Recipe

• Classic creamy stroganoff flavor with a gentle paprika warmth and fresh dill brightness.
• Weeknight-friendly: one pan for the sauce, one pot for noodles, done in 45 minutes.
• Tender seared beef and deeply browned mushrooms for rich, savory depth.
• Foolproof finish: tempering sour cream keeps the sauce silky and glossy, never curdled.

Grocery List

• Produce: 1 large yellow onion, 1 lb cremini mushrooms, 3 garlic cloves, fresh dill
• Dairy: Unsalted butter, sour cream
• Pantry: Wide egg noodles, olive oil, all-purpose flour, beef broth, dry white wine (optional), sweet paprika, smoked paprika (optional), Dijon mustard, Worcestershire sauce, kosher salt, black pepper

Full Ingredients

For the Stroganoff

• 1 lb (450 g) beef sirloin or flank steak, sliced 1/4 inch thick across the grain
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter, divided
• 1 large yellow onion, thinly sliced
• 1 lb (450 g) cremini mushrooms, trimmed and sliced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 tsp sweet paprika
• 1/2 tsp smoked paprika (optional, for a subtle smoky note)
• 1/2 cup (120 ml) dry white wine (or use an additional 1/2 cup beef broth)
• 1 1/2 cups (360 ml) low-sodium beef broth
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 cup (120 g) sour cream, room temperature
• 2 tbsp fresh dill, finely chopped, plus more for serving

For the Buttered Egg Noodles

• 12 oz (340 g) wide egg noodles
• 3 tbsp unsalted butter
• Kosher salt and freshly ground black pepper

For Serving

• 4 tbsp sour cream (1 spoonful per serving)
• Extra chopped dill
• Pinch of sweet paprika and freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep the beef and aromatics

Pat the beef dry and slice it 1/4 inch thick across the grain. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Thinly slice the onion, slice the mushrooms, and mince the garlic. Tip: For easier slicing, place the beef in the freezer for 15 minutes first.

Step 2: Boil the egg noodles

Bring 4 quarts of water to a boil in a large pot. Add 1 1/2 tbsp kosher salt, then add the noodles. Cook until al dente, 7–8 minutes. Reserve 1/4 cup pasta water (optional), then drain. Toss the hot noodles with 3 tbsp butter, a pinch of salt, and pepper. Keep warm.

Step 3: Sear the beef

Heat 1 tbsp olive oil in a large 12-inch skillet over medium-high heat until shimmering. Working in two batches, add the beef in a single layer. Sear 45–60 seconds per side until browned at the edges but still pink inside. Transfer to a plate with any juices; tent loosely while you make the sauce.

Step 4: Brown the mushrooms and onions

Add the remaining 1 tbsp olive oil and 1 tbsp butter to the same skillet. Add the onion and mushrooms with a pinch of salt. Cook over medium-high heat, stirring occasionally, until the mushrooms release their liquid, the liquid evaporates, and everything turns deep golden with browned edges, 8–10 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Step 5: Build the paprika sauce

Reduce heat to medium. Add the remaining 1 tbsp butter. Sprinkle in the flour, sweet paprika, and optional smoked paprika; stir to coat and cook 1 minute. Pour in the wine, scraping up browned bits; simmer 1 minute. Whisk in the beef broth, Dijon, and Worcestershire. Bring to a gentle simmer and cook 3–4 minutes until lightly thickened and glossy.

Step 6: Finish with beef, sour cream, and dill

Return the seared beef and any accumulated juices to the pan; warm 30–60 seconds. Reduce heat to low. In a small bowl, whisk the sour cream with a ladle of the hot sauce to temper it, then stir it back into the skillet off the heat. Add the chopped dill. Season to taste with salt and pepper. Keep the sauce below a simmer to prevent curdling.

Step 7: Plate and garnish

Mound buttered egg noodles into warm shallow bowls. Spoon the creamy beef-and-mushroom stroganoff over the top. Finish each serving with a spoonful of sour cream, extra dill, a pinch of sweet paprika, and freshly ground black pepper. Serve immediately.

Pro Tips

• Slice beef across the grain and keep the pieces thin for tenderness and a quick sear.
• Brown mushrooms until their liquid fully evaporates; this concentrates flavor and prevents a watery sauce.
• Temper the sour cream with hot sauce and add off heat to keep the sauce silky.
• Use fresh, high-quality sweet paprika for the best color and gentle warmth; smoked paprika is optional.
• Warm your bowls so the sauce stays creamy and hot at the table.

Variations

• Chicken Stroganoff: Swap beef for 1 lb boneless, skinless chicken thighs; sear until just cooked through, then proceed.
• Mushroom Lover’s: Use a mix of cremini, shiitake, and oyster mushrooms; increase to 1 1/4 lb and omit the beef for a vegetarian main (use vegetable broth).
• Crème Fraîche Finish: Replace sour cream with crème fraîche for extra tang and heat stability.

Storage & Make-Ahead

Refrigerate sauce and noodles separately in airtight containers for up to 3–4 days. Reheat the stroganoff gently over low heat until warm (do not boil), loosening with a splash of broth or reserved pasta water. Noodles can be revived with a pat of butter. Freezing is not recommended due to the dairy-based sauce. For make-ahead, cook the sauce through Step 5, cool, and refrigerate; reheat, then add sour cream and dill just before serving.

Nutrition (per serving)

Approx. 740 calories; 34 g protein; 62 g carbohydrates; 38 g fat; 3 g fiber; 900 mg sodium. Values are estimates and will vary with specific ingredients.