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Classic Beef Stroganoff with Egg Noodles Recipe

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★★★★★

4.9 from 85 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/classic-beef-stroganoff-with-egg-noodles-recipe/