Creamy Beef Stroganoff with Buttered Egg Noodles

Why You’ll Love This Recipe

• Comforting, weeknight-friendly classic ready in about 40 minutes.
• Perfectly seared beef and deeply browned mushrooms for big savory flavor.
• Creamy, tangy sauce balanced with Dijon and Worcestershire—never heavy.
• Buttered egg noodles catch every drop of the glossy stroganoff sauce.

Grocery List

• Produce: 1 medium yellow onion, 12 oz cremini mushrooms, 3 garlic cloves, 1 small bunch flat-leaf parsley
• Dairy: Unsalted butter, sour cream
• Pantry: 12 oz wide egg noodles, beef sirloin or ribeye (about 1.25 lb), low-sodium beef stock, Dijon mustard, Worcestershire sauce, cornstarch, vegetable oil, kosher salt, black pepper

Full Ingredients

Beef and Mushroom Sauce

• 1.25 lb (570 g) beef sirloin or ribeye, trimmed and cut into 1/2-inch-thick, 2-inch-long strips
• 1 tbsp vegetable oil
• 1 medium yellow onion, thinly sliced
• 12 oz (340 g) cremini mushrooms, stems trimmed, sliced 1/4-inch thick
• 3 garlic cloves, minced
• 1.5 cups (355 ml) low-sodium beef stock
• 1.5 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 2 tsp cornstarch mixed with 2 tbsp cold water
• 3/4 cup (180 g) sour cream, at room temperature
• 1 tbsp unsalted butter
• 1/2 tsp freshly ground black pepper (plus more to taste)
• 3/4 tsp kosher salt, divided across beef and vegetables (plus more to taste)

Buttered Egg Noodles

• 12 oz (340 g) wide egg noodles
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt (or to taste)
• 1/4 cup reserved pasta cooking water (as needed for loosening)

To Finish

• 2 tbsp fresh parsley, finely chopped
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and start the noodles

Bring 4 quarts of water to a boil in a large pot and add 1 tablespoon kosher salt. Cook egg noodles until al dente, 6–8 minutes (check the package). Reserve 1/4 cup pasta water, drain, then toss noodles with 2 tablespoons butter and 1/2 teaspoon kosher salt. Cover to keep warm.

Step 2: Slice and season the beef

Pat the beef strips very dry with paper towels for better browning. Season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep nearby; a dry surface and minimal moisture are key to a great sear.

Step 3: Sear the beef hot and fast

Heat 1 tablespoon vegetable oil in a large skillet (12-inch) over high heat until shimmering. Sear beef in two batches, 45–60 seconds per side, just until browned on the outside but still medium-rare inside. Transfer to a plate with any juices; do not overcook.

Step 4: Brown the mushrooms and soften the onions

Reduce heat to medium-high. Add 1 tablespoon butter and the onion; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon kosher salt. Cook 6–8 minutes, stirring occasionally, until mushrooms release liquid and deeply brown. Stir in garlic and cook 30 seconds until fragrant.

Step 5: Build and thicken the sauce

Pour in beef stock, Dijon, and Worcestershire. Scrape up browned bits and bring to a lively simmer. Reduce 3–4 minutes. Stir the cornstarch slurry, then drizzle it into the pan while stirring; simmer 1–2 minutes until the sauce is glossy and lightly thickened (it should coat the back of a spoon). Taste and season with remaining 1/4 teaspoon kosher salt and 1/4 teaspoon pepper, as needed.

Step 6: Finish with sour cream and bring it together

Remove the pan from heat and whisk in the room-temperature sour cream until smooth and creamy. Return the seared beef and any accumulated juices to the pan and warm gently over low heat for 1–2 minutes. Do not boil (keep below a bare simmer) to prevent curdling. Adjust consistency with a splash of reserved pasta water if you prefer a looser sauce.

Step 7: Plate and garnish

Divide buttered noodles among warm shallow bowls. Spoon the beef stroganoff over the noodles. Shower with chopped parsley and finish with a few grinds of black pepper. Serve immediately.

Pro Tips

• For easy slicing, chill the beef in the freezer for 10–15 minutes, then cut across the grain into even strips.
• Room-temperature sour cream prevents curdling; if it’s cold, stir in a few spoonfuls of hot sauce to temper before adding.
• Get the pan very hot for searing and cook beef in batches to avoid steaming.
• Let mushrooms brown deeply by not stirring too often; add salt after they start to color for better caramelization.
• Use reserved pasta water to fine-tune sauce thickness right before serving.

Variations

• Brandy Stroganoff: After browning mushrooms, deglaze with 1/4 cup brandy or cognac. Reduce by half, then proceed with stock and seasonings.
• Mushroom-Forward (Vegetarian): Skip beef; use 1.5 lb mixed mushrooms and vegetable stock. Add 1/2 tsp sweet paprika for depth.
• Dill and Pickle Accent: Stir 1 tbsp chopped dill and 2 tbsp finely diced cornichons into the finished sauce for a classic tangy lift.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of stock or water as needed; avoid boiling to keep the sour cream from separating. The sauce base (through Step 5, before sour cream) can be made 1 day ahead; cool, refrigerate, then rewarm and stir in sour cream and seared beef just before serving. Cook noodles fresh for best texture. Freezing is not recommended after adding sour cream.

Nutrition (per serving)

Approx. 720 calories; 41 g protein; 65 g carbohydrates; 31 g fat; 3 g fiber; 950 mg sodium. Values are estimates and will vary with brands and exact ingredients.