Classic Beef Stroganoff with Buttered Egg Noodles

Why You’ll Love This Recipe

• Classic comfort: tender beef, buttery noodles, and a silky, tangy sour-cream sauce.
• Weeknight-friendly: ready in under an hour with simple, grocery-store ingredients.
• Balanced flavors: umami mushrooms, sweet onions, Dijon and Worcestershire for depth, and just enough paprika.
• Approachable technique: clear steps that prevent overcooked beef or curdled sauce.

Grocery List

• Produce: 12 oz cremini mushrooms, 1 large yellow onion, 3 garlic cloves, 1 lemon (optional), fresh parsley
• Dairy: Unsalted butter, full-fat sour cream
• Pantry: 1.5 lb sirloin steak, wide egg noodles, olive oil, low-sodium beef broth, dry white wine (or extra broth), Dijon mustard, Worcestershire sauce, paprika, smoked paprika (optional), all-purpose flour, kosher salt, black pepper

Full Ingredients

For the Beef

• 1.5 lb sirloin steak, trimmed and sliced across the grain into 1/4-inch thick, 2-inch long strips
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Sauce

• 2 tbsp olive oil, divided
• 4 tbsp unsalted butter, divided
• 12 oz cremini (baby bella) mushrooms, cleaned and sliced
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine (or beef broth)
• 2 cups low-sodium beef broth
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp sweet paprika
• 1/4 tsp smoked paprika (optional, for subtle smokiness)
• 3/4 cup full-fat sour cream
• 1 tsp fresh lemon juice (optional, brightens the sauce)
• Kosher salt and black pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

For the Noodles

• 12 oz wide egg noodles
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt (for the noodle water, plus more to taste)

Step-by-Step Instructions

Step 1: Prep the beef and aromatics

Pat the sirloin dry with paper towels for better browning. Slice across the grain into 1/4-inch thick strips about 2 inches long. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Thinly slice the onion, slice the mushrooms, and mince the garlic. Tip: If slicing is tricky, chill the steak 15 minutes in the freezer to firm it up.

Step 2: Cook and butter the noodles

Bring a large pot (4–5 quarts) of water to a rolling boil. Salt generously (about 1 tablespoon kosher salt). Add 12 oz wide egg noodles and cook until tender, 6–8 minutes or according to package directions. Drain well, then toss with 2 tbsp butter. Keep warm; taste and adjust salt if needed.

Step 3: Brown the mushrooms

Heat a large, heavy 12-inch skillet over medium-high. Add 1 tbsp butter and 1 tbsp olive oil. When hot and shimmering, add the mushrooms in an even layer. Cook without stirring for 2–3 minutes, then continue to cook, stirring occasionally, until deeply browned and any moisture evaporates, 6–8 minutes total. Transfer mushrooms to a bowl.

Step 4: Sauté onions and garlic

In the same skillet, add the remaining 1 tbsp olive oil. Add the sliced onion and a pinch of salt. Cook over medium to medium-high heat, stirring, until softened and lightly golden at the edges, 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant. Transfer the onions and garlic to the bowl with the mushrooms.

Step 5: Sear the beef quickly

Return the skillet to high heat and add 1 tbsp butter. When foaming, add half the beef strips in a single layer. Sear 45–60 seconds per side until just browned but still pink inside; do not overcook. Transfer to a plate and repeat with remaining beef, adding a touch more butter if the pan looks dry. Set beef aside; keep any juices.

Step 6: Build the sauce

Lower heat to medium. Add the remaining 1 tbsp butter to the skillet. Sprinkle in 2 tbsp flour and whisk for 1 minute to cook off the raw flour taste. Pour in the wine, whisking to deglaze and scrape up browned bits; simmer 1 minute. Gradually whisk in 2 cups beef broth until smooth. Stir in Dijon, Worcestershire, sweet paprika, and smoked paprika (if using). Return the mushrooms and onions to the skillet and simmer 5–7 minutes, stirring, until the sauce thickens to lightly coat a spoon.

Step 7: Finish with sour cream and serve

Reduce heat to low. Remove the pan from direct heat and whisk in the sour cream until silky. Stir in lemon juice if using. Return the beef and any accumulated juices to the pan and warm gently 1–2 minutes; do not boil or the sour cream may split and the beef may overcook. Taste and season with additional salt and pepper as needed. Serve ladled over the buttered egg noodles and finish with chopped parsley.

Pro Tips

• Slice accuracy matters: thin, across-the-grain strips cook fast and stay tender.
• Brown in batches: overcrowding mushrooms or beef steams them and dulls flavor.
• Mind the sour cream: stir it in off heat and avoid boiling to prevent curdling.
• Adjust thickness: if the sauce is too thick, whisk in a splash of warm broth; too thin, simmer 1–2 minutes more.
• Use a wide skillet: more surface area equals better browning and faster reduction.

Variations

• Dill and pickles: add 2 tbsp chopped dill and 2 tbsp finely diced cornichons at the end for a classic tangy twist.
• Brandy stroganoff: swap the wine for 1/3 cup brandy; simmer to reduce before adding broth.
• Lighter swap: use half sour cream and half plain Greek yogurt; keep heat low to avoid splitting.

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 3 days, storing noodles and sauce separately for best texture. Reheat the sauce gently over low heat, thinning with a splash of broth if needed; avoid boiling once the sour cream is in. Noodles reheat well with a dab of butter. Freezing is not recommended after adding sour cream; however, you can make the sauce base through Step 6 (without sour cream), cool and freeze up to 2 months. Thaw, reheat gently, then stir in sour cream and add the beef just before serving.

Nutrition (per serving)

Approximate values: 820–900 calories; 44 g protein; 73 g carbohydrates; 42 g fat; 9 g saturated fat; 3 g fiber; 890 mg sodium. Values will vary with ingredient brands and salt levels.