Beef Stroganoff over Egg Noodles (Printable Version)
Tender beef and mushrooms in a rich, creamy sauce served over buttery egg noodles. A classic Russian comfort dish prepared without alcohol.
# Ingredient List:
→ Beef
01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 0.5 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 2 tablespoons all-purpose flour
→ Vegetables
05 - 2 tablespoons unsalted butter
06 - 1 tablespoon vegetable oil
07 - 1 medium onion, finely chopped
08 - 10 oz cremini or white mushrooms, sliced
09 - 2 cloves garlic, minced
→ Sauce
10 - 1 tablespoon tomato paste
11 - 2 teaspoons Dijon mustard
12 - 1.67 cups low-sodium beef broth
13 - 0.5 cup sour cream
14 - 1 tablespoon Worcestershire sauce
15 - 1 teaspoon smoked paprika
→ Pasta
16 - 10 oz wide egg noodles
17 - 1 tablespoon unsalted butter
18 - Salt for pasta water
→ Garnish
19 - 2 tablespoons fresh parsley, chopped
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and toss with 1 tablespoon butter, then set aside.
02 - In a large bowl, season beef slices with salt and black pepper. Toss with flour until evenly coated.
03 - Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat. Add beef in batches, searing for about 1 minute per side until browned but not fully cooked through. Remove and set aside.
04 - Add remaining 1 tablespoon butter to the skillet. Sauté onions for 2 to 3 minutes until softened. Add mushrooms and cook for about 5 minutes until golden and liquid has evaporated. Stir in garlic and cook for 1 minute.
05 - Mix in tomato paste and Dijon mustard, stirring until combined. Pour in beef broth and Worcestershire sauce, scraping up browned bits from the pan bottom. Bring to a gentle simmer and cook for 5 minutes to reduce slightly.
06 - Lower heat. Stir in sour cream and smoked paprika until smooth and heated through, being careful not to boil.
07 - Return beef and any accumulated juices to the skillet. Simmer gently for 2 to 3 minutes until beef is cooked through and sauce is creamy.
08 - Serve stroganoff over egg noodles. Garnish with chopped fresh parsley.
# Tips from hearthlykitchen:
01 -
- The sauce achieves that perfect silky texture without any alcohol, making it accessible for everyone at your table while maintaining all the classic flavor.
- The balance of tangy sour cream against savory beef broth creates such a satisfying depth that youll find yourself making this on weeknights and for special gatherings alike.
02 -
- Never boil the sauce after adding sour cream or youll end up with an unfortunate curdled mess instead of that velvety texture that makes stroganoff special.
- Slicing the beef against the grain makes the difference between tender bites and tough, chewy meat, regardless of how expensive your cut is.
03 -
- For the most tender beef, place it in the freezer for 20 minutes before slicing, which firms it up just enough to cut paper-thin slices with ease.
- When adding the sour cream, take a tablespoon of the hot sauce and mix it with the sour cream first to temper it, preventing the shock of temperature difference that can cause curdling.