Easy Beef Stroganoff Recipe with Mushrooms and Egg Noodles
shared by Nibblore Kitchen
This comforting stroganoff pairs tender strips of seared beef and browned mushrooms with a savory, tangy sour cream sauce. Cooking the beef briefly and stirring in the sour cream off the heat keeps both the meat and sauce silky. It is an approachable weeknight dinner that comes together while the egg noodles cook. • Slice the beef across the grain so its muscle fibers are shortened and each bite stays tender. • Sear the beef in two batches; crowding the skillet traps steam and prevents browning. • Room-temperature sour cream blends more smoothly, and tempering it with hot sauce reduces the risk of curdling. • The sauce should look slightly loose in the skillet because it thickens as it sits and clings to the noodles. • Use beef tenderloin or boneless rib-eye in place of sirloin, keeping the strips thin and the searing time brief. • Replace cremini mushrooms with white button mushrooms or a mixture of oyster and cremini mushrooms. • Greek yogurt can replace sour cream; use full-fat yogurt and stir it in off the heat to help prevent splitting. • Use tagliatelle or another broad pasta if egg noodles are unavailable, adjusting the cooking time to the package directions. Refrigerate the noodles and stroganoff separately in airtight containers for up to 3 days. Reheat the sauce gently in a skillet over low heat with a splash of broth or water, stirring often and never allowing it to boil; warm the noodles separately. Freezing is not recommended because the sour cream sauce may separate and the noodles can become soft.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 340 gwide egg noodles
- 450 gbeef sirloin steak, trimmed and cut across the grain into 6 mm strips
- 1 tspfine salt, divided, plus more for the noodle water
- ½ tspblack pepper, freshly ground and divided
- 2 tbspneutral cooking oil, divided
- 340 gcremini mushrooms, sliced 6 mm thick
- 1yellow onion, thinly sliced
- 2 clovegarlic, minced
- 2 tbspunsalted butter
- 2 tbspall-purpose flour
- 360 mllow-sodium beef broth
- 2 tspDijon mustard
- 1 tspWorcestershire sauce
- 120 gfull-fat sour cream, at room temperature
- 2 tbspflat-leaf parsley, chopped
Instructions
- 1Bring a large pot of water to a boil. Salt the water generously, add the egg noodles, and cook according to the package directions until just tender, usually 7 to 9 minutes. Reserve 120 ml of the noodle water, then drain the noodles and keep them warm.
- 2While the water heats, pat the beef dry and season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat a 30 cm skillet over medium-high heat for 2 minutes, then add 1 tablespoon oil. Sear half the beef in a single layer for 45 to 60 seconds per side, until browned outside but still pink in the center. Transfer it to a plate and repeat with the remaining oil and beef; do not wipe out the skillet.
- 3Reduce the heat to medium-high. Add the mushrooms to the skillet, spread them into an even layer, and cook for 5 to 7 minutes, stirring only occasionally, until their liquid evaporates and the edges brown. Add the onion, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook for 3 to 4 minutes, stirring often, until the onion softens. Add the garlic and cook for 30 seconds.
- 4Lower the heat to medium and add the butter. Once melted, sprinkle in the flour and cook, stirring continuously, for 1 minute. Gradually pour in the beef broth while scraping up the browned bits and whisking to prevent lumps. Stir in the Dijon mustard and Worcestershire sauce.
- 5Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring frequently, until it lightly coats the back of a spoon. Reduce the heat to low, return the beef and any accumulated juices to the skillet, and cook for 1 minute, just until warmed through.
- 6Remove the skillet from the heat. Place the sour cream in a small bowl, whisk in 3 tablespoons of the hot sauce, then fold this mixture into the skillet until smooth. Do not boil after adding the sour cream. If the sauce is thicker than desired, stir in reserved noodle water 1 tablespoon at a time.
- 7Divide the warm egg noodles among four shallow bowls. Spoon the beef, mushrooms, and sauce over them, garnish with parsley, and serve immediately.