When I want a warm and comforting meal that never fails to impress, this beef stroganoff with egg noodles is at the top of my list.
It’s rich, creamy, and loaded with tender strips of seared beef, savory mushrooms, and that classic silky sauce we all crave.
Whether it’s a chilly night or a dinner you want to feel extra special, this one brings the comfort home.
Why You’ll Love This Recipe
Creamy, indulgent sauce with a perfect balance of tang and richness
Quick-cooking sirloin strips stay tender and flavorful
A timeless classic the whole family will devour
Perfect over egg noodles, mashed potatoes, or rice
Elegant yet easy enough for any weeknight
Ingredient Highlights
Top sirloin steak – Quick-cooking and flavorful, cut into thin strips for tenderness.
Butter and olive oil – Gives the dish richness and depth.
Brown mushrooms – Add earthy umami flavor to balance the creamy sauce.
Beef broth, cream, and sour cream – The foundation of that luscious, velvety sauce.
Worcestershire and Dijon – Bring subtle tang and complexity to the sauce.
Egg noodles – A cozy, traditional pairing that soaks up every drop of sauce.
Pro Tips Before You Start
Sear beef in batches to prevent overcrowding and get a proper crust.
Temper the sour cream before adding it to avoid curdling.
Use heavy cream, not milk or half-and-half, for the richest texture.
Don’t overcook the beef once it’s added back in—just warm it through!
How to Make Beef Stroganoff with Egg Noodles
Step 1: Sear the beef
Heat olive oil in a large skillet or Dutch oven over medium-high.
Once hot, sear the thinly sliced sirloin in a single layer for about 1 minute per side until just browned.
Cook in two batches to avoid crowding.
Remove to a plate and cover to keep warm.
Step 2: Cook the aromatics
Add butter to the same pan, then sauté the chopped onion and mushrooms for 6–8 minutes until softened and lightly browned.
The liquid from the mushrooms should mostly evaporate.
Step 3: Build the flavor
Add minced garlic and sauté for 1 minute until fragrant.
Stir in the flour and cook for 1 more minute, stirring constantly.
Step 4: Create the sauce
Deglaze the pan with beef broth, scraping up any bits on the bottom.
Stir in the heavy whipping cream and simmer for 1–2 minutes until slightly thickened.
Step 5: Temper the sour cream
In a small bowl, mix a few spoonfuls of the hot sauce into the sour cream.
Stir until smooth, then add the sour cream mixture into the pan while stirring constantly.
Step 6: Finish the sauce
Stir in Worcestershire sauce, Dijon mustard, salt, and pepper.
Taste and adjust seasoning.
Return the cooked beef and any juices to the pan.
Simmer gently just until warmed through.
Step 7: Serve it up
Serve hot over cooked egg noodles and garnish with chopped green onions or parsley for a fresh finish.
What to Serve It With
Buttery egg noodles (classic!)
Creamy mashed potatoes or rice
Garlic green beans or roasted Brussels sprouts
Crusty bread for soaking up that extra sauce
Variations & Substitutions
Swap beef: Try sliced chicken breast or ground beef for a twist.
Make it gluten-free: Use gluten-free flour and noodles.
Lighten it up: Use Greek yogurt in place of sour cream and light cream.
Go mushroom-heavy: Add more mushrooms or a mix (shiitake, cremini) for a deeper flavor.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Gently on the stovetop or in the microwave—add a splash of broth or cream if needed.
Freezer: Freeze the stroganoff (without noodles) for up to 2 months.
Thaw overnight before reheating.
FAQs
What cut of beef is best for stroganoff?
Top sirloin is ideal because it’s tender and cooks quickly.
Flank steak or tenderloin also work.
Can I use sour cream only, without heavy cream?
It’s possible, but the sauce won’t be as rich and smooth.
Heavy cream adds silkiness.
Is it necessary to temper the sour cream?
Yes! It prevents curdling when adding it to the hot sauce.
Can I add more vegetables?
Absolutely! Bell peppers, spinach, or peas are great additions.
Is this recipe kid-friendly?
Yes—just reduce or omit the Dijon mustard if your kids prefer a milder flavor.
Can I double the recipe?
Yes, just use a larger pan and adjust cooking times slightly.
Can I make it ahead of time?
Yes! It reheats beautifully. Make the sauce and beef in advance and cook fresh noodles before serving.
Final Thoughts
This creamy beef stroganoff with egg noodles hits all the right notes—comforting, savory, and perfectly indulgent.
It’s a dish I come back to every time I need something hearty yet elegant.
Whether it’s for guests or a cozy dinner at home, it never disappoints.
Creamy Beef Stroganoff
Ingredients
For the Beef Stroganoff:
- 1 lb top sirloin steak thinly sliced into strips
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- ½ medium onion finely chopped
- ½ lb brown mushrooms thickly sliced
- 1 garlic clove minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 Tbsp Worcestershire sauce
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
To Serve:
- 1 Tbsp green onion or parsley chopped
- 8 –12 oz egg noodles cooked according to package instructions
Instructions
- Heat oil in a large skillet or Dutch oven. Sear beef strips 1 minute per side, in batches.
- Remove and keep warm.
- In same pan, sauté butter, onion, and mushrooms for 6–8 minutes until softened.
- Add garlic and sauté 1 minute. Stir in flour and cook another minute.
- Pour in beef broth and cream, simmer for 1–2 minutes until slightly thickened.
- Temper sour cream with a few spoonfuls of hot sauce, then stir into pan.
- See full steps with tips & photos → https://mischacrossing.com/creamy-beef-stroganoff/
Notes
- Cut of Beef: Sirloin is tender and cooks quickly, but you can use ribeye or tenderloin strips if preferred.
- Thickening: If your sauce is too thin, simmer a minute longer; if too thick, add a splash more broth or cream.
- Make-Ahead: Cook the stroganoff base (through step 4), cool, and refrigerate up to 24 hours. Reheat gently, then finish with sour cream and beef.
