Classic Creamy Beef Stroganoff with Egg Noodles

Classic Creamy Beef Stroganoff with Egg Noodles ingredients

• 1.5 lbs beef sirloin or chuck steak
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion
• 8 oz cremini mushrooms
• 3 cloves garlic
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 cup sour cream
• 0.5 tsp salt
• 0.25 tsp black pepper
• 12 oz egg noodles
• 2 tbsp fresh parsley

How to make Classic Creamy Beef Stroganoff with Egg Noodles

1. Prepare the beef: Trim any excess fat from the 1.5 lbs beef sirloin or chuck steak, then slice it into 1/4-inch thick strips against the grain. Season the beef strips liberally with 1/2 tsp salt and 1/4 tsp black pepper.
2. Sear the beef: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet or Dutch oven over medium-high heat until shimmering. Add half of the seasoned beef in a single layer and sear for 2-3 minutes per side, until deeply browned. Do not overcrowd the pan; remove the first batch to a plate and repeat with the remaining beef, then set aside.
3. Sauté aromatics: Reduce the heat to medium. Add the remaining 1 tbsp unsalted butter to the skillet. Add 1 medium chopped yellow onion and 8 oz sliced cremini mushrooms, cooking for 5-7 minutes, stirring occasionally, until the onions are softened and the mushrooms have released their liquid and browned.
4. Add garlic and flour: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Sprinkle 2 tbsp all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
5. Build the sauce base: Gradually whisk in 2 cups beef broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Stir in 1 tbsp Dijon mustard and 1 tsp Worcestershire sauce. Bring the sauce to a simmer, then reduce heat to low and let it thicken slightly for 5-7 minutes.
6. Cook the noodles: While the sauce simmers, bring a large pot of salted water to a boil. Add 12 oz egg noodles and cook according to package directions until al dente, usually 7-9 minutes. Drain well.
7. Finish the stroganoff: Remove the skillet from the heat. Stir in 1 cup sour cream until fully incorporated and the sauce is creamy. Do not boil the sauce after adding sour cream, as it can curdle. Return the seared beef strips and any accumulated juices to the skillet and stir to coat.
8. Serve: Taste and adjust seasoning if needed. Serve the classic creamy beef stroganoff immediately over the hot egg noodles, garnished generously with 2 tbsp fresh chopped parsley.

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