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Tender Melt-In-Your-Mouth Beef Stroganoff Recipe with Easy Egg Noodles

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A quick and easy beef stroganoff with tender beef strips, creamy mushroom sauce, and silky egg noodles, perfect for cozy weeknight dinners.

Ingredients

Scale
  • 1 pound (450 g) beef sirloin or tenderloin, thinly sliced against the grain
  • 8 ounces (225 g) egg noodles, fresh or dried
  • 8 ounces (225 g) button mushrooms, sliced
  • 3 tablespoons (45 g) unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 ½ cups (360 ml) beef broth, homemade or low-sodium
  • 1 cup (240 ml) full-fat sour cream
  • 2 tablespoons (15 g) all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Slice the beef sirloin into thin strips about ¼-inch thick (6 mm). Clean and slice the mushrooms, chop the onion finely, and mince the garlic. Set everything aside.
  2. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of egg noodles and cook according to package directions, usually 7–9 minutes until al dente. Drain and toss with a little butter or oil to prevent sticking. Set aside.
  3. Heat 1 tablespoon (15 g) of butter in a large skillet over medium-high heat. Add half of the beef strips in a single layer and sear quickly, about 1–2 minutes per side until browned but not overcooked. Remove to a plate. Repeat with the remaining beef.
  4. In the same skillet, reduce heat to medium and add 2 tablespoons (30 g) butter. Toss in the onions and cook until translucent, about 3 minutes. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
  5. Stir in minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour evenly and stir constantly for about 1 minute to cook out the raw taste and form a roux.
  6. Slowly pour in 1 ½ cups (360 ml) beef broth while stirring to avoid lumps. Bring to a simmer and cook until the sauce thickens slightly, about 3–5 minutes.
  7. Lower heat to medium-low. Stir in 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Add the seared beef back into the skillet along with any juices. Cook just long enough to warm the beef through, about 2 minutes.
  8. Remove the skillet from heat and gently fold in 1 cup (240 ml) sour cream. Stir carefully to create a creamy, velvety sauce without curdling. Season with salt and pepper to taste.
  9. Toss the cooked egg noodles into the sauce or serve the stroganoff spooned over the noodles. Garnish with chopped fresh parsley if desired.

Notes

Slice beef thinly against the grain and sear quickly to keep it tender. Add sour cream off the heat to prevent curdling. Work in batches when searing beef to avoid steaming. Adjust seasoning after adding broth and Worcestershire sauce to keep balance.

Nutrition

Keywords: beef stroganoff, egg noodles, comfort food, quick dinner, creamy sauce, mushrooms, easy recipe

Find it online: https://bitefuljoy.com/tender-melt-in-your-mouth-beef-stroganoff-recipe-with-easy-egg-noodles/