Beef Stroganoff with Egg Noodles
Beef Stroganoff
Tender beef in a rich sour cream sauce over egg noodles. A classic comfort dish that's pure elegance on a plate.
Nutrition (per serving)
Beef Stroganoff is one of those timeless dishes that feels both rustic and refined at once. With its velvety sour cream sauce, tender beef, and earthy mushrooms, it's comfort food elevated. This recipe comes together in less than an hour and delivers restaurant-quality results that'll have everyone asking for seconds.
The beauty of stroganoff lies in its simplicity and balance. The beef becomes incredibly tender when seared properly, while the mushrooms add umami depth and the sour cream creates that luxurious sauce that clings beautifully to the egg noodles. It's the kind of dish that tastes like you spent all day cooking, but really, you've got dinner on the table in under an hour.
Ingredients
- Beef sirloin or chuck steak:1.5 lb
- Egg noodles:8 oz
- Mushrooms, sliced:8 oz
- Yellow onion, sliced:1 medium
- Beef broth:1 cup
- Sour cream:¾ cup
- Tomato paste:2 tbsp
- Butter:3 tbsp
- Olive oil:1 tbsp
- Worcestershire sauce:1 tbsp
- Fresh thyme:1 tsp
- Salt and black pepper:To taste
Instructions
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Bring a large pot of salted water to boil and cook the egg noodles according to package directions until tender. Drain, toss with a bit of butter, and set aside.
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Pat the beef dry with paper towels and cut into ½-inch thick strips. Season generously with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef for 2-3 minutes per side until nicely browned. Transfer to a plate.
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In the same skillet, melt 2 tbsp butter over medium heat. Add the sliced onions and cook for 3-4 minutes until softened, then add the mushrooms. Cook for another 5 minutes until the mushrooms release their moisture.
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Stir in the tomato paste and cook for 1 minute. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Add the Worcestershire sauce and thyme.
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Return the beef to the skillet along with any accumulated juices. Simmer gently for 8-10 minutes until the beef is tender and the sauce reduces slightly.
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Remove from heat and stir in the sour cream until smooth and well combined. Taste and adjust seasoning with salt and pepper. Serve over the warm egg noodles.
Tips & Notes
- Don't skip searing the beef — it creates a flavorful crust that adds depth to the dish.
- Keep the heat gentle once you add the sour cream so it doesn't curdle.
- For extra richness, use a combination of beef chuck and sirloin.
- Fresh egg noodles cook faster than dried, so adjust timing accordingly.
