Classic Beef Stroganoff with Egg Noodles Recipe

Introduction

Beef Stroganoff is a classic comfort dish featuring tender strips of skirt steak in a rich, creamy mushroom sauce served over egg noodles. This recipe balances savory flavors with a touch of tangy sour cream, perfect for a satisfying weeknight meal.

Ingredients

• 8 oz. extra-wide egg noodles
• 4 tbsp. unsalted butter, divided
• 1 lb. skirt steak
• 2 tsp. kosher salt, plus more
• 4 tbsp. all-purpose flour, divided
• 3 tbsp. neutral oil
• 8 oz. baby bella mushrooms, sliced
• 2 large shallots, thinly sliced
• 3 cloves garlic, finely chopped
• 1 tbsp. Dijon mustard
• 1 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 2 cups low-sodium beef stock
• 1/2 cup full-bodied red wine
• 1/2 cup sour cream
• Chopped fresh parsley, for serving

Instructions

1. Step 1: In a large pot of boiling water, cook the egg noodles according to package instructions until al dente. Drain and transfer to a large bowl. Add 2 tablespoons of butter and toss to combine.
2. Step 2: Slice the skirt steak against the grain into 2-inch thick pieces. In a small bowl, mix 2 teaspoons kosher salt with 3 tablespoons of the flour. Heat the neutral oil in a large, shallow pan over medium-high heat until shimmering. Dredge the steak pieces in the flour mixture, shaking off excess.
3. Step 3: Cook the steak in the hot oil, turning once, until deep golden brown, about 1 minute per side. Transfer the cooked steak to a cutting board and keep warm.
4. Step 4: In the same pan over medium-high heat, combine sliced mushrooms, 1 tablespoon butter, and 1/4 cup water. Cook, stirring occasionally and scraping the pan bottom, until mushrooms are golden brown, about 8 to 10 minutes. Season with salt to taste. Using a slotted spoon, transfer mushrooms to a plate.
5. Step 5: Reduce heat to low. Add the sliced shallots, 3 tablespoons water, and the remaining 2 tablespoons butter. Cook, stirring occasionally, until shallots are caramelized and sweet, about 10 to 15 minutes.
6. Step 6: Add the chopped garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high and stir in Dijon mustard, tomato paste, and Worcestershire sauce. Cook, stirring, until the paste turns brick red, about 1 minute.
7. Step 7: Sprinkle the remaining 1 tablespoon flour over the mixture and cook, stirring, until toasted, about 1 minute. Pour in the beef stock and red wine and bring to a boil. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
8. Step 8: Transfer half a cup of the sauce to a small bowl and stir in the sour cream.
9. Step 9: Thinly slice the cooked steak against the grain into 1/2-inch strips. Return the steak and mushrooms to the pan and toss to combine.
10. Step 10: Add the sour cream mixture and noodles back to the pan. Cook while tossing constantly until the sauce thickens and coats the noodles, about 3 minutes. Season with salt to taste.
11. Step 11: Divide the beef stroganoff among bowls or plates and garnish with chopped fresh parsley before serving.

Tips & Variations

• Use skirt steak or sirloin for tender, flavorful meat. Avoid tougher cuts to keep the texture pleasant.
• For a dairy-free version, substitute sour cream with coconut cream or a plant-based alternative.
• Skip the red wine and add an extra 1/2 cup of beef stock if you prefer a non-alcoholic version.
• Add a pinch of smoked paprika for a subtle smoky undertone.
• Fresh mushrooms can be replaced with cremini or button mushrooms if baby bellas are unavailable.

Storage

Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef stock or water if the sauce is too thick. Avoid overheating to prevent curdling of the sour cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for stroganoff?

Yes, sirloin or tenderloin can be used as alternatives. Choose tender cuts and slice thinly against the grain to ensure tenderness.

Is it necessary to add wine to the sauce?

Wine adds depth and complexity, but if you prefer not to use alcohol, you can substitute it with additional beef stock or a splash of balsamic vinegar for acidity.

Classic Beef Stroganoff with Egg Noodles Recipe

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This classic Beef Stroganoff recipe features tender skirt steak and savory baby bella mushrooms in a rich, creamy sauce made with Dijon mustard, tomato paste, and sour cream. Served over buttery extra-wide egg noodles, it’s a comforting and flavorful dish perfect for a satisfying dinner.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian-American

Ingredients

Scale 1x2x3x

Pasta

• 8 oz. extra-wide egg noodles
• 2 tbsp. unsalted butter

Beef and Coating

• 1 lb. skirt steak
• 2 tsp. kosher salt, plus more for seasoning
• 4 tbsp. all-purpose flour, divided
• 3 tbsp. neutral oil (such as canola or vegetable oil)

Mushrooms and Vegetables

• 8 oz. baby bella mushrooms, sliced
• 2 large shallots, thinly sliced
• 3 cloves garlic, finely chopped
• 1 tbsp. unsalted butter
• 5 tbsp. water, divided (1/4 cup + 3 tbsp.)

Sauce

• 1 tbsp. Dijon mustard
• 1 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 2 cups low-sodium beef stock
• 1/2 cup full-bodied red wine
• 1/2 cup sour cream

Garnish

• Chopped fresh parsley

Instructions

1. Cook Noodles: In a large pot of boiling water, cook the extra-wide egg noodles according to package instructions until al dente, stirring occasionally to prevent sticking. Drain the noodles and transfer them to a large bowl. Add 2 tablespoons of unsalted butter and toss to combine for a rich and buttery base.
2. Prepare and Cook Steak: Slice the skirt steak against the grain into 2-inch thick pieces to ensure tenderness. In a small bowl, mix 2 teaspoons of kosher salt with 3 tablespoons of all-purpose flour. Heat a large, shallow pan over medium-high heat and add 3 tablespoons of neutral oil, heating until shimmering. Dredge the steak pieces in the flour and salt mixture, shaking off any excess. Sear the steak pieces, cooking about 1 minute per side until deep golden brown. Remove the steak from the pan and set aside on a cutting board.
3. Cook Mushrooms: In the same pan, add the sliced baby bella mushrooms, 1 tablespoon butter, and 1/4 cup of water. Cook over medium-high heat, stirring occasionally and scraping up any browned bits from the pan bottom until the mushrooms are golden brown, about 8 to 10 minutes. Season with salt to taste. Remove the mushrooms with a slotted spoon and set aside.
4. Caramelize Shallots: Reduce the heat to low and add the thinly sliced shallots, 3 tablespoons water, and the remaining 2 tablespoons of butter to the pan. Cook slowly, stirring occasionally, until the shallots are caramelized and have a sweet flavor, about 10 to 15 minutes.
5. Add Garlic and Build Sauce: Add the finely chopped garlic and cook for about 1 minute until fragrant. Increase heat to medium-high and stir in the Dijon mustard, tomato paste, and Worcestershire sauce. Cook for about 1 minute, stirring frequently, until the tomato paste darkens to a brick red color. Sprinkle the remaining 1 tablespoon flour over the mixture and cook, stirring constantly, until the flour is toasted, about 1 minute. Pour in the low-sodium beef stock and red wine, bringing the sauce to a boil. Cook, stirring occasionally, until the sauce has slightly reduced and thickened, about 5 minutes. Remove 1/2 cup of this sauce and stir it into the sour cream in a small bowl to temper it.
6. Combine Steak, Mushrooms, Sauce, and Noodles: Thinly slice the seared steak against the grain into 1/2-inch strips. Return the sliced steak and cooked mushrooms to the pan and toss to combine evenly. Add the sour cream mixture and the buttered noodles to the pan. Cook over medium heat, tossing constantly, until the sauce thickens further and coats the noodles well, about 3 minutes. Adjust seasoning with salt as needed.
7. Serve: Divide the beef stroganoff evenly among bowls or plates. Garnish with freshly chopped parsley before serving for a bright, fresh finish.

Notes

• For best texture, slice the steak against the grain to ensure tenderness.
• Use full-bodied red wine like Cabernet Sauvignon or Merlot for richer flavor in the sauce.
• Low-sodium beef stock allows better control of saltiness in the dish.
• Be careful when adding sour cream to the hot sauce—tempering prevents curdling.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Beef Stroganoff, creamy beef recipe, Russian beef dish, mushroom sauce, comfort food, egg noodles, tender beef, classic recipe