Classic Beef Stroganoff with Egg Noodles
Classic Beef Stroganoff with Egg Noodles
Ingredients
For the Beef Stroganoff
- 1 1/2 pounds beef sirloin, cut into 1/2-inch strips
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, medium, finely chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream, full-fat
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Egg Noodles
- 12 ounces egg noodles, wide
- 1 teaspoon salt, for pasta water
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the beef strips dry with paper towels. In a shallow dish, toss the beef with the all-purpose flour until evenly coated. Season generously with salt and black pepper.
⏱️ 5 min
- 2
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary to avoid overcrowding, sear the beef until browned on all sides, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until the onions are softened and translucent and the mushrooms are tender and browned, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
⏱️ 1 min
- 5
Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Stir in the Dijon mustard and Worcestershire sauce. Bring the mixture to a simmer.
⏱️ 5 min
- 6
Return the seared beef to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the beef is tender.
⏱️ 20 min
- 7
While the stroganoff simmers, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain well.
⏱️ 10 min
- 8
Remove the stroganoff from the heat. Stir in the sour cream until fully incorporated and the sauce is creamy. Do not boil the sauce after adding sour cream, as it may curdle. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 5 min
- 9
Serve the beef stroganoff immediately over the hot egg noodles. Garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Beef Stroganoff with Egg Noodles
For the Beef Stroganoff
- 1 1/2 pounds beef sirloin, cut into 1/2-inch strips
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, medium, finely chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream, full-fat
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Egg Noodles
- 12 ounces egg noodles, wide
- 1 teaspoon salt, for pasta water
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the beef strips dry with paper towels. In a shallow dish, toss the beef with the all-purpose flour until evenly coated. Season generously with salt and black pepper.
⏱️ 5 min - 2
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary to avoid overcrowding, sear the beef until browned on all sides, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until the onions are softened and translucent and the mushrooms are tender and browned, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
⏱️ 1 min - 5
Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Stir in the Dijon mustard and Worcestershire sauce. Bring the mixture to a simmer.
⏱️ 5 min - 6
Return the seared beef to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the beef is tender.
⏱️ 20 min - 7
While the stroganoff simmers, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain well.
⏱️ 10 min - 8
Remove the stroganoff from the heat. Stir in the sour cream until fully incorporated and the sauce is creamy. Do not boil the sauce after adding sour cream, as it may curdle. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 5 min - 9
Serve the beef stroganoff immediately over the hot egg noodles. Garnish with fresh chopped parsley.
⏱️ 2 min