Beef Stroganoff with Egg Noodles and Cream Sauce
Creamy, rich, and irresistibly comforting this Beef Stroganoff with Egg Noodles and Cream Sauce is a timeless dinner favorite! Tender strips of beef are simmered in a savory, velvety cream sauce with hints of garlic and herbs, then served over soft egg noodles that soak up every bit of flavor.
Ingredients
- For the Beef Stroganoff:
- 1 lb (450 g) beef sirloin or tenderloin, thinly sliced into strips
- 2 tbsp olive oil or butter (divided)
- 1 medium onion, finely sliced
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (button or cremini work well)
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup sour cream (or heavy cream for a milder flavor)
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- For the Egg Noodles:
- 8 oz (225 g) egg noodles
- 1 tbsp butter
- Salt (for pasta water)
Instructions
- Prepare the Beef: Slice the beef thinly against the grain for tenderness. Season with salt, pepper, and paprika.
- Cook the Noodles: In a large pot, boil salted water and cook egg noodles according to package directions. Drain, toss with 1 tbsp butter, and set aside.
- Cook the Beef: Heat 1 tbsp oil/butter in a large skillet over medium-high heat. Add beef strips in batches (do not overcrowd) and sear quickly, about 1–2 minutes per side.Remove beef to a plate and keep warm.
- Make the Sauce: In the same skillet, add the remaining oil/butter. Sauté onions for 3 minutes until softened. Add garlic and mushrooms, cooking until golden and tender (5–6 minutes). Sprinkle flour over the mixture, stirring to coat evenly. Slowly whisk in beef broth, scraping up browned bits. Stir in Dijon mustard and Worcestershire sauce, then reduce heat. Add sour cream and mix until creamy (do not boil once sour cream is added).
- Combine: Return seared beef (with juices) to the skillet. Stir gently to coat with sauce. Simmer on low for 2–3 minutes until heated through.