Russian Beef Stroganoff with Egg Noodles

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A beloved Russian classic, Beef Stroganoff features tender strips of beef simmered in a creamy sauce of sour cream, mustard, and mushrooms, served over buttered egg noodles. This comforting dish balances rich, tangy, and savory flavors in every bite.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 28 gFat
• 12 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 620 mgSodium
• 780 mgPotassium
• 135 mgCalcium
• 4.5 mgIron
• 6 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Beef and Marinade

• 1.5 lbs beef sirloin or tenderloin, trimmed and sliced into 1/4-inch strips
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

For the Stroganoff Sauce

• 2 tbsp unsalted butter
• 1 large yellow onion, finely diced
• 8 oz cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef broth, low sodium
• 1 tbsp Dijon mustard
• 1 tbsp tomato paste
• 1 cup full-fat sour cream
• 1 tsp Worcestershire sauce

For Serving

• 12 oz wide egg noodles
• 2 tbsp chopped fresh parsley
• Extra sour cream for garnish

Directions

1. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente; drain and toss with a teaspoon of butter to prevent sticking.
2. Pat the beef strips dry with paper towels, then season evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, then sear the beef in a single layer for about 1-2 minutes per side until lightly browned; transfer to a plate and set aside.
3. Reduce the heat to medium and melt the butter in the same skillet. Add the diced onion and cook for 4-5 minutes until softened and translucent, then stir in the mushrooms and cook for another 5-6 minutes until they release their liquid and turn golden brown.
4. Add the minced garlic and cook briefly until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
5. Pour in the beef broth while stirring to scrape up any browned bits from the bottom of the pan. Add the Dijon mustard and tomato paste, whisking until smooth, and let the sauce simmer for 3-4 minutes to thicken slightly.
6. Lower the heat to medium-low and stir in the sour cream and Worcestershire sauce; do not let the sauce boil to prevent curdling. Return the seared beef and any accumulated juices to the skillet and warm through for 2-3 minutes.
7. Taste and adjust seasoning with additional salt or pepper if needed. Spoon the stroganoff over the warm buttered egg noodles, garnish with fresh parsley and an extra dollop of sour cream, and serve immediately.

Cook’s Notes

• For the most tender results, slice the beef against the grain while it is still slightly frozen; this makes cutting thin, uniform strips much easier.
• Always bring the sour cream to room temperature before adding it to the sauce to reduce the risk of curdling when it hits the hot pan.
• Traditional Stroganoff uses smetana (Russian-style sour cream), which has a slightly tangier flavor; if available, it adds wonderful authenticity.
• A splash of dry white wine or brandy added with the broth gives the sauce a lovely depth and subtle acidity.
• Leftovers keep well refrigerated for up to 3 days; reheat gently over low heat and add a splash of broth to loosen the sauce.

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