What cut of beef is best?

Sirloin or tenderloin are ideal. Flank steak works if sliced very thinly against the grain.

Why did my sour cream curdle?

It was added over too-high heat. Always remove the pan from heat before stirring in sour cream.

Beef stroganoff with fettuccine pasta and cream sauce

Tender beef in a rich mushroom sour cream sauce over noodles

Beef Stroganoff with Egg Noodles

Name: Beef Stroganoff with Egg Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 lbs sirloin steak, sliced into thin strips; 8 oz wide egg noodles; 10 oz cremini mushrooms, sliced; 1 medium onion, diced; 3 cloves garlic, minced; 1 cup beef broth; 2 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 3/4 cup sour cream; 2 tbsp butter, divided; 2 tbsp olive oil; 2 tbsp all-purpose flour; Kosher salt and black pepper; Fresh parsley for garnish

30 minMedium

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

4 servings

Difficulty

Medium

Cost

Moderate

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Beef Stroganoff with Egg Noodles

Tender beef in a rich mushroom sour cream sauce over noodles

Silky strips of beef and earthy mushrooms in a velvety sour cream sauce, served over buttered egg noodles for the ultimate comfort meal.

10m

Prep Time

20m

Cook Time

30m

Total Time

Servings

Medium

Difficulty

Moderate $$

Cost

French Cuisine Main Course

Sarah Chen

February 8, 2022(Updated April 13, 2026)

Beef Stroganoff has been a dinner party staple since the 19th century, and for good reason. Tender strips of beef and savory mushrooms simmered in a rich sour cream sauce, ladled over a nest of buttered egg noodles — it is the kind of dish that feels both elegant and deeply comforting.

The key to great Stroganoff is speed. The beef should be seared quickly over very high heat so it stays pink and tender inside, then the sauce is built from the pan drippings. The sour cream goes in at the very end, off the heat, to prevent it from curdling.

Ingredients

1.5 lbs sirloin steak, sliced into thin strips
8 oz wide egg noodles
10 oz cremini mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced
1 cup beef broth
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
3/4 cup sour cream
2 tbsp butter, divided
2 tbsp olive oil
2 tbsp all-purpose flour
Kosher salt and black pepper
Fresh parsley for garnish

HeatTool

Test Kitchen Pick

Saute Pan

Helpful Tool

Why a wide pan helps here

Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.

A wider pan makes the sauce-and-finish step much easier.

Better for tossing noodles in sauce
More useful than a single-purpose pasta gadget

A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.

Shop saute pan options for this recipe

Instructions

1
Cook egg noodles according to package directions. Drain and toss with 1 tablespoon butter.
2
Season beef strips with salt and pepper. Heat olive oil in a large skillet over high heat. Sear beef in batches until browned but still pink inside, about 2 minutes per batch. Remove and set aside.
3
Reduce heat to medium. Add remaining butter, mushrooms, and onion. Cook for 5 minutes until golden. Add garlic and cook 1 minute.
4
Sprinkle flour over the vegetables and stir for 1 minute. Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir and simmer for 5 minutes until the sauce thickens.
5
Remove from heat. Stir in sour cream until smooth. Return the beef and any juices to the pan. Toss gently to coat.
6
Serve the stroganoff over buttered egg noodles, garnished with fresh parsley.

Serving Suggestions

Ways to Serve This Dish

Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette

Substitutions

SirloinChicken thighs or mushrooms

Chicken Stroganoff is lighter; all-mushroom makes it vegetarian.

Sour creamGreek yogurt

Tangier but works. Temper it first by stirring in a spoonful of the hot sauce.

Egg noodlesMashed potatoes or rice

Equally traditional accompaniments in Eastern Europe.

DepthPantry

Test Kitchen Pick

Worcestershire Sauce

Helpful Pantry Staple

Why the Worcestershire matters

In brown gravies like this one, Worcestershire adds savory depth and slight tang that makes the sauce taste fuller with minimal extra work.

This ingredient does subtle but important flavor lifting in the gravy.

Builds deeper savory flavor in quick gravies
Useful in burgers, stews, marinades, and sauces

A good Worcestershire bottle is a practical pantry staple that shows up in many comfort-food recipes.

Shop worcestershire sauce for this recipe

Tips & Storage

Pro Tips

Slice the beef against the grain for maximum tenderness.
Do not overcook the beef — it should still be slightly pink when you remove it. It finishes in the sauce.
Full-fat sour cream holds up much better than low-fat versions in this sauce.

Storage

Refrigerate for up to 3 days. Store noodles separately.

Reheating

Reheat the sauce gently over low heat. Do not boil or the sour cream may separate.

Nutrition Facts

Per serving (1 plate) · 4 servings

Calories540

LowModerateHigh

A hearty, energy-rich serving · based on a 2,000 cal daily diet

Protein34g

Carbohydrates40g

Fat26g

Fiber2g

Sugar3g

Sodium680mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What cut of beef is best?: Sirloin or tenderloin are ideal. Flank steak works if sliced very thinly against the grain.
Why did my sour cream curdle?: It was added over too-high heat. Always remove the pan from heat before stirring in sour cream.

Explore More

More French Recipes More Main Course Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Ingredients

1.5 lbs sirloin steak, sliced into thin strips
8 oz wide egg noodles
10 oz cremini mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced
1 cup beef broth
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
3/4 cup sour cream
2 tbsp butter, divided
2 tbsp olive oil
2 tbsp all-purpose flour
Kosher salt and black pepper
Fresh parsley for garnish

Instructions

1
Cook egg noodles according to package directions. Drain and toss with 1 tablespoon butter.
2
Season beef strips with salt and pepper. Heat olive oil in a large skillet over high heat. Sear beef in batches until browned but still pink inside, about 2 minutes per batch. Remove and set aside.
3
Reduce heat to medium. Add remaining butter, mushrooms, and onion. Cook for 5 minutes until golden. Add garlic and cook 1 minute.
4
Sprinkle flour over the vegetables and stir for 1 minute. Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir and simmer for 5 minutes until the sauce thickens.
5
Remove from heat. Stir in sour cream until smooth. Return the beef and any juices to the pan. Toss gently to coat.
6
Serve the stroganoff over buttered egg noodles, garnished with fresh parsley.

Tips & Storage

Pro Tips

Slice the beef against the grain for maximum tenderness.
Do not overcook the beef — it should still be slightly pink when you remove it. It finishes in the sauce.
Full-fat sour cream holds up much better than low-fat versions in this sauce.

Storage

Refrigerate for up to 3 days. Store noodles separately.

Reheating

Reheat the sauce gently over low heat. Do not boil or the sour cream may separate.

Beef Stroganoff with Egg Noodles

Beef Stroganoff with Egg Noodles

Beef Stroganoff with Egg Noodles