Rich, creamy beef stroganoff with tender strips of seared sirloin and sautéed mushrooms in a tangy sour-cream–Dijon sauce, spooned over buttered egg noodles and finished with fresh parsley.
Weeknight Stroganoff That Feels Like Sunday Supper
Silky sour-cream–Dijon sauce clings to tender strips of seared sirloin and sautéed mushrooms for a cozy, no-fuss dinner that comes together while the noodles boil.
Sometimes you want comfort without a two-hour commitment—that’s where this homestyle beef stroganoff comes in. Thinly sliced sirloin gets a quick dusting of flour and a hot sear so the edges brown and the interior stays tender; those caramelized bits are the flavor passport for the sauce. Cooking the beef in batches keeps the pan hot and the meat from stewing, which is the little step that makes a big difference in texture.
The sauce leans on browned onions and mushrooms for savory depth, then softens into a tangy, creamy finish from sour cream and Dijon mustard, with a hit of Worcestershire for umami. Lower the heat before you add the sour cream so it stays smooth and glossy rather than breaking; if it needs loosening, a splash of the reserved noodle cooking water or beef broth brings it back to saucy perfection.
Timing is forgiving: start the egg noodles so they finish about the same time as the sauce—drain, toss with butter and a little noodle water, and keep them warm. Spoon the saucy beef and mushrooms over the buttered noodles and scatter parsley on top for a bright contrast to the richness. The result is silky sauce, fork-tender beef, and mushrooms that still have a bite.
Make-ahead friendly: cook the sauce and noodles separately and refrigerate for up to 2 days; reheat gently with a splash of broth or noodle water to revive the sauce. It’s the kind of dish that feeds a hungry family, travels well to a potluck, and tastes even better the next day when flavors have a minute to mingle.
Ingredients
How to Make Homestyle Beef Stroganoff over Noodles
- Bring a large pot of salted water to a boil for the egg noodles and begin cooking noodles according to package directions so they finish about the same time as the sauce; drain and keep warm, reserving 1/2 cup cooking water.
- Slice the beef sirloin thinly across the grain into 1/4-inch strips and pat dry with paper towels; season with 1 tsp of the kosher salt and 1/4 tsp black pepper, then toss the strips with 1 tablespoon of the flour to lightly coat.
- Heat a large skillet or sauté pan over medium-high heat and add the olive oil and 1 tablespoon of butter; when shimmering, sear the beef in a single layer in batches for 1 to 2 minutes per side until browned but not fully cooked through, then transfer beef to a plate and set aside.
- Lower the heat to medium and add the remaining 2 tablespoons butter to the pan; add the sliced onion and mushrooms and cook, stirring occasionally, until softened and golden, about 6 to 8 minutes.
- Stir in the minced garlic and remaining 1 tablespoon flour and cook for 30–60 seconds to remove the raw flour taste, then slowly pour in the beef broth while scraping up any browned bits from the pan; bring the mixture to a gentle simmer.
- Add the Dijon, Worcestershire, paprika, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; simmer the sauce for 3 to 5 minutes until it thickens slightly.
- Lower the heat to very low and stir in the sour cream off the heat (or with the pan on the lowest simmer) until smooth; return the seared beef and any collected juices to the pan and warm through for 1 to 2 minutes—do not boil after adding sour cream to prevent curdling.
- If the sauce is too thick, loosen with 1 to 2 tablespoons of the reserved noodle cooking water until it reaches a silky consistency; taste and adjust seasoning with salt and pepper as needed.
- Divide the cooked noodles among four plates or a family-style platter, spoon the beef and mushroom sauce over the noodles, and sprinkle with chopped fresh parsley before serving.
Recipe Card
Homestyle Beef Stroganoff over Noodles
Rich, creamy beef stroganoff with tender strips of seared sirloin and sautéed mushrooms in a tangy sour-cream–Dijon sauce, spooned over buttered egg noodles and finished with fresh parsley.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of salted water to a boil for the egg noodles and begin cooking noodles according to package directions so they finish about the same time as the sauce; drain and keep warm, reserving 1/2 cup cooking water.
- Slice the beef sirloin thinly across the grain into 1/4-inch strips and pat dry with paper towels; season with 1 tsp of the kosher salt and 1/4 tsp black pepper, then toss the strips with 1 tablespoon of the flour to lightly coat.
- Heat a large skillet or sauté pan over medium-high heat and add the olive oil and 1 tablespoon of butter; when shimmering, sear the beef in a single layer in batches for 1 to 2 minutes per side until browned but not fully cooked through, then transfer beef to a plate and set aside.
- Lower the heat to medium and add the remaining 2 tablespoons butter to the pan; add the sliced onion and mushrooms and cook, stirring occasionally, until softened and golden, about 6 to 8 minutes.
- Stir in the minced garlic and remaining 1 tablespoon flour and cook for 30–60 seconds to remove the raw flour taste, then slowly pour in the beef broth while scraping up any browned bits from the pan; bring the mixture to a gentle simmer.
- Add the Dijon, Worcestershire, paprika, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; simmer the sauce for 3 to 5 minutes until it thickens slightly.
- Lower the heat to very low and stir in the sour cream off the heat (or with the pan on the lowest simmer) until smooth; return the seared beef and any collected juices to the pan and warm through for 1 to 2 minutes—do not boil after adding sour cream to prevent curdling.
- If the sauce is too thick, loosen with 1 to 2 tablespoons of the reserved noodle cooking water until it reaches a silky consistency; taste and adjust seasoning with salt and pepper as needed.
- Divide the cooked noodles among four plates or a family-style platter, spoon the beef and mushroom sauce over the noodles, and sprinkle with chopped fresh parsley before serving.
Nutrition
- Carbohydrates
- 70
- Saturated Fat
- 15
- Sodium
- 900
- Fiber
- 3.5
- Unsaturated Fat
- 28
- Protein
- 44
- Fat
- 43
- Cholesterol
- 130
- Trans Fat
- 0.5
- Calories
- 880
- Sugar
- 6