Creamy Beef Stroganoff with Egg Noodles Recipe
Introduction
Beef Stroganoff is a classic comfort dish featuring tender strips of steak and earthy mushrooms in a creamy, savory sauce. This recipe delivers rich flavors with a hint of tang from sour cream, perfect for a satisfying weeknight dinner.
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
- Step 1: In a large pot of boiling water, cook noodles, stirring occasionally, until al dente according to package instructions. Drain and transfer to a large bowl. Add 2 Tbsp. butter and toss to combine.
- Step 2: Meanwhile, slice steak against the grain into 2″-thick pieces. In a small bowl, mix salt and 3 Tbsp. flour. In a large, shallow pan over medium-high heat, heat oil until shimmering. Test an edge of a piece of steak; if the sizzle is aggressive, it’s ready. Dredge steaks in flour mixture, shaking off excess. Cook, turning once, until deep golden brown, about 1 minute per side. Transfer to a cutting board.
- Step 3: In the same pan over medium-high heat, combine mushrooms, 1 Tbsp. butter, and 1/4 cup water. Cook, stirring occasionally and scraping the bottom of the pan, until mushrooms are golden brown, 8 to 10 minutes; season with salt and stir to combine. Using a slotted spoon, transfer mushrooms to a plate.
- Step 4: Reduce heat to low. Cook shallots, 3 Tbsp. water, and remaining 2 Tbsp. butter, stirring occasionally, until shallots are caramelized and taste sweet, 10 to 15 minutes.
- Step 5: Add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high. Add mustard, tomato paste, and Worcestershire sauce and cook, stirring, until paste is brick red, about 1 minute. Sprinkle with remaining 1 Tbsp. flour and cook, stirring, until flour is toasted, about 1 minute. Pour in stock and wine and bring to a boil. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Transfer 1/2 cup sauce to a small bowl; stir in sour cream.
- Step 6: Thinly slice meat against the grain into 1/2″ strips. Return steak and mushrooms to pan and toss to combine. Add sour cream mixture and noodles to pan and cook, tossing constantly, until sauce thickens and coats noodles, about 3 minutes; season with salt.
- Step 7: Divide beef stroganoff among bowls or plates. Top with chopped fresh parsley and serve immediately.
Tips & Variations
- For extra tenderness, let the steak rest for a few minutes after cooking before slicing thinly against the grain.
- You can substitute cremini mushrooms if baby bella aren’t available.
- To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour and check that Worcestershire sauce is gluten-free.
- White wine or extra beef stock can replace red wine if preferred.
Storage
Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently over low heat on the stove or in the microwave, stirring occasionally and adding a splash of beef stock if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef?
Yes, flank steak or sirloin are good alternatives to skirt steak. Just ensure to cook quickly and slice thinly against the grain for tenderness.
Is it possible to make this recipe without wine?
Absolutely. Simply replace the red wine with an equal amount of beef stock or water for a similar flavor without the alcohol.
PrintCreamy Beef Stroganoff with Egg Noodles Recipe
This classic Beef Stroganoff recipe features tender skirt steak cooked to a golden brown with a rich, creamy mushroom sauce served over buttery extra-wide egg noodles. Layers of caramelized shallots, garlic, Dijon mustard, tomato paste, and Worcestershire sauce create a deep and savory flavor, balanced with a splash of red wine and a dollop of sour cream for luscious creaminess. Perfect for an elegant yet comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Ingredients
Scale
Noodles
- 8 oz. extra-wide egg noodles
- 2 Tbsp. unsalted butter
Beef and Flour Mixture
- 1 lb. skirt steak
- 2 tsp. kosher salt, plus more for seasoning
- 3 Tbsp. all-purpose flour
Mushrooms and Sauce
- 4 Tbsp. unsalted butter, divided
- 4 Tbsp. all-purpose flour, divided
- 3 Tbsp. neutral oil (such as vegetable or canola 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
- Cook the Noodles: In a large pot of boiling salted water, cook the extra-wide egg noodles, stirring occasionally, until al dente according to package instructions. Drain well and transfer noodles into a large bowl. Add 2 tablespoons of butter to the noodles and toss gently to coat and keep them from sticking.
- Prepare and Cook the 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 of 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-salt mixture, shaking off any excess. Sear the steak for about 1 minute per side until deep golden brown. Remove from the pan and transfer to a cutting board.
- Sauté the Mushrooms: Using the same pan over medium-high heat, add 1 tablespoon butter, the sliced mushrooms, and 1/4 cup water. Cook, stirring occasionally and scraping up any browned bits from the pan, until the mushrooms turn golden brown, about 8 to 10 minutes. Season with salt, stir to combine, then transfer mushrooms to a plate using a slotted spoon.
- Caramelize the Shallots: Reduce the heat to low. Add the thinly sliced shallots, remaining 2 tablespoons butter, and 3 tablespoons water to the pan. Cook, stirring occasionally, until the shallots are deeply caramelized and sweet, about 10 to 15 minutes.
- Build the Sauce: Add the finely chopped garlic to the shallots 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, stirring continuously, until the tomato paste turns a brick red color, about 1 minute. Sprinkle remaining 1 tablespoon flour over the mixture and cook, stirring, to toast the flour for about 1 minute. Gradually pour in the beef stock and red wine. Bring the sauce to a boil, then reduce heat and simmer for about 5 minutes, stirring occasionally, until the sauce is slightly reduced. Transfer 1/2 cup of this sauce into a small bowl and stir in the sour cream until smooth.
- Combine the Ingredients: Thinly slice the steak against the grain into 1/2-inch strips. Return the sliced steak and sautéed mushrooms to the pan, tossing to combine with the sauce. Add the sour cream mixture and the buttered noodles to the pan. Cook over medium heat, tossing constantly, until the sauce thickens and evenly coats the noodles and beef, about 3 minutes. Season with additional salt to taste.
- Serve: Divide the beef stroganoff among serving bowls or plates. Garnish generously with chopped fresh parsley and serve immediately.
Notes
- Slice the steak against the grain to ensure maximum tenderness.
- Use full-bodied red wine for richer depth in the sauce, or substitute with more beef stock if preferred.
- Caramelizing shallots slowly is key to developing sweetness and complexity in the sauce.
- Be careful not to overcook the noodles as they will finish cooking in the sauce.
- This dish pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal.
Keywords: Beef Stroganoff, creamy beef pasta, mushroom sauce, comfort food, Russian cuisine, skirt steak recipe, easy dinner
