Beef Stroganoff with Buttered Noodles
A deeply comforting classic featuring tender strips of sirloin steak seared to perfection and simmered in an earthy, savory mushroom and sour cream sauce. Served over a bed of silky, butter-coated egg noodles, this meal offers the perfect balance of richness and nostalgia. It is a reliable, crowd-pleasing dinner that comes together quickly for a satisfying weeknight meal.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Beef
- Method: Stovetop
- Cuisine: European-Inspired
- Diet: Non-Vegetarian
Ingredients
1.5 lbs sirloin steak, thinly sliced against the grain
8 oz wide egg noodles
10 oz cremini mushrooms, sliced
1 large onion, diced
2 cups beef broth
1/2 cup sour cream
3 tbsp unsalted butter
2 tbsp vegetable oil
1 tsp Worcestershire sauce
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Bring a large pot of salted water to a boil and cook egg noodles according to package directions; drain and toss with a knob of butter.
Season beef strips with salt and pepper.
Heat oil in a large skillet over medium-high heat and sear the beef in small batches until browned; remove and set aside.
In the same skillet, add butter and sauté the mushrooms and onions until soft and golden.
Pour in the beef broth and Worcestershire sauce, scraping the pan to release any browned bits.
Simmer the liquid until slightly reduced, then return the steak to the pan.
Reduce heat to low and stir in the sour cream until smooth; do not let it boil.
Serve the sauce over the buttered noodles and garnish with fresh parsley.
Notes
Always add the sour cream at the very end with the heat off or on very low to prevent curdling. You can substitute sirloin with round steak if needed. Ensure the beef is sliced against the grain for maximum tenderness.
Find it online: https://tastycio.com/beef-stroganoff-with-buttered-noodles/