Classic Beef Stroganoff over Egg Noodles
Beef stroganoff feels like a treat on a weeknight, even though it comes together quickly. Thin strips of sirloin, browned mushrooms and onion, and a creamy sauce of sour cream and a little Dijon, all spooned over egg noodles.
From start to finish it takes about thirty-five minutes, and most of that is waiting for the noodle water to boil.
Do not let it boil
The one rule: once the sour cream goes in, keep the heat low. Boiling makes sour cream split and turns the sauce grainy. Warm it through gently and take it off the heat.
Slice the beef thinly against the grain and sear it only until browned, not cooked through. It finishes in the sauce and stays tender. For more weeknight noodle and pasta dinners, see my pasta recipes.
PrintBeef Stroganoff
Tender beef strips and mushrooms in a creamy sour cream sauce, served over egg noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 2 teaspoons Dijon mustard
- 12 ounces egg noodles, cooked and drained
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Toss the beef strips with the flour, salt and pepper.
- Melt the butter in a large skillet over medium-high heat. Brown the beef on all sides without cooking it through. Remove and set aside.
- In the same skillet, sauté the onion and mushrooms until the onion is translucent and the mushrooms are browned, 5-7 minutes.
- Return the beef to the skillet. Stir in the broth and Worcestershire sauce, bring to a simmer and cook 5 minutes until slightly thickened.
- Reduce the heat to low and stir in the sour cream and Dijon. Heat gently without boiling.
- Serve over the egg noodles, garnished with parsley.
Notes
Slice the beef thinly against the grain. Avoid boiling after adding the sour cream to keep the sauce smooth.
Frequently Asked Questions
Which cut of beef is best?
Sirloin or tenderloin, sliced thin. Tougher cuts need long braising and will not soften in this short cooking time.
Can I serve it with something other than noodles?
Rice or mashed potatoes both work well.
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