Creamy Beef Stroganoff with Egg Noodles Recipe

Introduction

Beef Stroganoff is a classic, comforting dish featuring tender strips of skirt steak and savory mushrooms in a creamy sauce served over egg noodles. This recipe balances rich flavors with a smooth, velvety texture, perfect for a satisfying dinner any night of the week.

Ingredients

• 8 oz. extra-wide egg noodles
• 4 tbsp. unsalted butter, divided
• 1 lb. skirt steak
• 2 tsp. kosher salt, plus more to taste
• 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: Bring a large pot of water to a boil and cook the egg noodles according to package instructions until al dente. Drain the noodles and transfer them to a large bowl. Add 2 tablespoons of butter and toss to coat.
2. Step 2: Slice the skirt steak against the grain into 2-inch thick pieces. In a small bowl, combine 2 teaspoons of kosher salt and 3 tablespoons of 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. Cook the steak for about 1 minute on each side until deep golden brown, then transfer to a cutting board.
3. Step 3: In the same pan, add the sliced mushrooms, 1 tablespoon of butter, and 1/4 cup of water. Cook over medium-high heat, stirring occasionally and scraping the pan bottom, until mushrooms are golden brown, about 8 to 10 minutes. Season with salt, then transfer mushrooms to a plate using a slotted spoon.
4. Step 4: Reduce the heat to low and add the shallots, 3 tablespoons of water, and remaining 2 tablespoons of butter to the pan. Cook, stirring occasionally, until the shallots caramelize and are sweet, about 10 to 15 minutes.
5. Step 5: Add the chopped garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high and stir in the Dijon mustard, tomato paste, and Worcestershire sauce. Cook until the tomato paste turns a brick red color, about 1 minute. Sprinkle the remaining 1 tablespoon of flour over the mixture and cook, stirring, to toast the flour for another minute. Slowly pour in the beef stock and red wine and bring to a boil. Let the sauce reduce slightly, stirring occasionally, for about 5 minutes. Remove 1/2 cup of sauce and stir in the sour cream.
6. Step 6: 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. Add the sour cream mixture and the buttered noodles to the pan and cook, stirring constantly, until the sauce thickens and coats the noodles, about 3 minutes. Adjust seasoning with salt to taste.
7. Step 7: Divide the beef stroganoff among serving bowls or plates and garnish with chopped fresh parsley.

Tips & Variations

• For a richer flavor, use a mix of baby bella and cremini mushrooms.
• Substitute Greek yogurt for sour cream for a lighter option without compromising creaminess.
• Make sure to slice the steak against the grain for the most tender bites.
• If you prefer, swap skirt steak for ribeye or sirloin for a different texture.
• Use gluten-free flour and noodles to make the dish gluten-free.

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 microwaving at high power to prevent the sour cream from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beef for this recipe?

Yes, skirt steak is preferred for its flavor and tenderness, but ribeye, sirloin, or flank steak can also work well. Just be sure to slice thinly against the grain.

What can I substitute for the red wine?

If you prefer not to use wine, substitute with additional beef stock and a splash of vinegar or lemon juice to add acidity and depth to the sauce.

Creamy Beef Stroganoff with Egg Noodles Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

This classic Beef Stroganoff recipe features tender skirt steak and sautéed 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 hearty meal.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Stovetop
• Method: Stovetop
• Cuisine: Russian

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 to taste
• 3 tbsp. all-purpose flour

Mushroom and Vegetables

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

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 tbsp. all-purpose flour
• 1/2 cup sour cream

Other

• 3 tbsp. neutral oil (e.g., vegetable or canola oil)
• Chopped fresh parsley, for serving

Instructions

1. Cook Noodles: In a large pot of boiling water, cook the extra-wide egg noodles according to the package instructions until al dente, stirring occasionally to prevent sticking. Drain the noodles and transfer them to a large bowl. Add 2 tablespoons of butter and toss well to coat the noodles evenly.
2. Prepare and Cook Steak: Slice the skirt steak against the grain into 2-inch thick pieces. In a small bowl, combine 2 teaspoons kosher salt with 3 tablespoons flour. Heat 3 tablespoons of neutral oil in a large, shallow pan over medium-high heat until shimmering. Dredge the steak pieces in the flour and salt mixture, shaking off any excess. Test the heat by placing an edge of steak in the pan; it should sizzle aggressively. Cook the steak pieces, turning once, until deep golden brown on each side, about 1 minute per side. Remove the steak from the pan and transfer to a cutting board.
3. Sauté Mushrooms: In the same pan, add 1 tablespoon butter, sliced mushrooms, and 1/4 cup water over medium-high heat. Cook, stirring occasionally and scraping the pan’s bottom to release any browned bits, for 8 to 10 minutes until the mushrooms are golden brown. Season with salt to taste and stir to combine. Use a slotted spoon to transfer mushrooms to a plate, leaving the liquid in the pan.
4. Caramelize Shallots: Reduce the heat to low. Add the sliced shallots, 3 tablespoons water, and remaining 2 tablespoons butter to the pan. Stir occasionally and cook for 10 to 15 minutes until the shallots are caramelized and have developed a sweet flavor.
5. Add Aromatics and Make Sauce: Add the chopped garlic to the shallots and cook for about 1 minute, stirring constantly until fragrant. Increase heat to medium-high, then add Dijon mustard, tomato paste, and Worcestershire sauce. Stir and cook for about 1 minute until the paste turns brick red. Sprinkle the remaining 1 tablespoon flour over the mixture and cook for another minute until the flour is toasted. Gradually pour in the beef stock and red wine, stirring as you bring the sauce to a boil. Let it cook, stirring occasionally, until the sauce slightly reduces, about 5 minutes. Remove 1/2 cup of the sauce and stir in the sour cream in a small bowl.
6. Combine and Finish: Thinly slice the seared steak against the grain into 1/2-inch strips. Return the sliced steak and mushrooms to the pan with the sauce. Add the sour cream mixture and noodles to the pan. Cook, tossing constantly, for about 3 minutes until the sauce thickens and coats the noodles evenly. Adjust seasoning with additional salt to taste.
7. Serve: Divide the Beef Stroganoff among serving bowls or plates. Garnish with chopped fresh parsley and serve immediately.

Notes

• For best results, slice the steak against the grain to ensure tenderness.
• You can substitute the skirt steak with other tender cuts like sirloin or flank steak.
• If you prefer a thicker sauce, allow it to reduce a little longer before adding the sour cream mixture.
• Using full-bodied red wine enhances the depth of flavor but can be omitted or replaced with additional beef stock.
• Extra-wide egg noodles are traditional; tagliatelle or pappardelle can be used as alternatives.

Keywords: Beef Stroganoff, Skirt Steak, Mushroom Sauce, Creamy Beef Noodles, Classic Russian Dish