Classic Beef Stroganoff with Egg Noodles

Named for Russia’s storied Stroganov family, this comfort classic crossed the Atlantic and found a home over wide egg noodles. Seared sirloin and cremini mushrooms meet a silky sour cream sauce brightened with Dijon and Worcestershire.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 620 cal
• 38g protein
• 52g carbs
• 28g fat
• 3g fiber

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Ingredients

• 12 oz wide egg noodles
• 1 lb beef sirloin steak
• 1 medium yellow onion
• 8 oz cremini mushrooms
• 3 garlic cloves
• 1.5 cups beef broth
• 1 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika

Instructions

1. 1Bring a large pot of salted water to a rolling boil over high heat for the egg noodles. Pat the sirloin dry with paper towels, slice it against the grain into thin strips about 1/4-inch thick, and season generously with salt, pepper, and paprika.
2. 2Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add the beef strips in a single layer without crowding and sear undisturbed for 2 minutes until deeply browned on one side, then flip and cook 1 more minute; transfer to a plate.
3. 3Reduce heat to medium, melt butter in the same skillet, and add sliced onion. Cook 4 to 5 minutes, stirring occasionally, until the onion softens and turns translucent with golden edges.
4. 4Add sliced mushrooms and minced garlic to the skillet. Sauté 5 to 6 minutes until the mushrooms release their liquid, shrink, and develop a deep golden-brown color.
5. 5Sprinkle flour over the vegetables and stir constantly for 1 minute to coat and cook out the raw flour taste. Slowly pour in beef broth while scraping up any browned bits from the pan bottom.
6. 6Stir in Dijon mustard and Worcestershire sauce, bring the mixture to a gentle simmer, and cook 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
7. 7Meanwhile, cook the egg noodles in the boiling water according to package timing until just al dente, usually 7 to 8 minutes; drain well but do not rinse, reserving a splash of pasta water if needed.
8. 8Reduce skillet heat to low. Return the seared beef and any accumulated juices to the sauce, then stir in sour cream until fully incorporated and heated through without boiling, about 2 minutes.
9. 9Taste and adjust seasoning with more salt and pepper if needed. Toss the hot drained egg noodles directly into the skillet or divide noodles among bowls and ladle the creamy beef mixture over the top.
10. 10Finish each serving with a sprinkle of fresh chopped parsley and an extra crack of black pepper. Serve immediately while the noodles are silky and the sauce clings perfectly.