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
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 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 tablespoon Worcestershire sauce
- 1/2 cup sour cream, full-fat
- 2 tablespoons fresh parsley, chopped, for garnish
For the Egg Noodles
- 12 ounces egg noodles, wide
- 1 teaspoon salt, for pasta water
Instructions
- 1
Pat the beef strips dry with paper towels. Season the beef with salt and pepper, then toss with all-purpose flour until lightly coated.
⏱️ 5 min
- 2
In a large skillet or Dutch oven, melt 1 tablespoon of butter and 1 tablespoon of olive oil 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.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 4
Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 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.
⏱️ 3 min
- 6
Return the seared beef to the skillet. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the beef is tender and the sauce has slightly thickened.
⏱️ 15 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. Do not boil the sauce after adding sour cream, as it may curdle.
⏱️ 2 min
- 9
Taste and adjust seasoning if needed. Serve the beef stroganoff immediately over the hot egg noodles, garnished with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Beef Stroganoff with Egg Noodles
Ingredients
For the Beef Stroganoff
- 1 1/2 pounds beef sirloin, cut into 1/2-inch strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 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 tablespoon Worcestershire sauce
- 1/2 cup sour cream, full-fat
- 2 tablespoons fresh parsley, chopped, for garnish
For the Egg Noodles
- 12 ounces egg noodles, wide
- 1 teaspoon salt, for pasta water
Instructions
- 1
Pat the beef strips dry with paper towels. Season the beef with salt and pepper, then toss with all-purpose flour until lightly coated.
⏱️ 5 min - 2
In a large skillet or Dutch oven, melt 1 tablespoon of butter and 1 tablespoon of olive oil 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.
⏱️ 8 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and cook until softened, about 3-4 minutes.
⏱️ 4 min - 4
Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 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.
⏱️ 3 min - 6
Return the seared beef to the skillet. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the beef is tender and the sauce has slightly thickened.
⏱️ 15 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. Do not boil the sauce after adding sour cream, as it may curdle.
⏱️ 2 min - 9
Taste and adjust seasoning if needed. Serve the beef stroganoff immediately over the hot egg noodles, garnished with fresh chopped parsley.
⏱️ 2 min