Beef Stroganoff with Egg Noodles and Mushrooms Recipe

Introduction

Beef Stroganoff is a creamy, comforting classic that brings tender strips of seared steak together with sautéed mushrooms and a tangy sour cream sauce. This hearty dish pairs perfectly with wide egg noodles for a satisfying home-cooked meal that’s full of rich flavors.

Ingredients

• 8 oz. extra-wide egg noodles
• 4 tbsp. unsalted butter, divided
• 1 lb. skirt steak
• 2 tsp. kosher salt, plus more as needed
• 4 tbsp. all-purpose flour, divided
• 3 tbsp. neutral oil
• 8 oz. baby bella mushrooms, sliced
• 2 large shallots, thinly sliced
• 3 cloves garlic, finely chopped
• 1 tbsp. Dijon mustard
• 1 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 2 c. low-sodium beef stock
• 1/2 c. full-bodied red wine
• 1/2 c. sour cream
• Chopped fresh parsley, for serving

Instructions

1. Step 1: In a large pot of boiling water, cook the egg noodles, stirring occasionally, until al dente according to package instructions. Drain and transfer to a large bowl. Add 2 tablespoons of butter and toss to combine.
2. Step 2: Slice the skirt steak against the grain into 2-inch thick pieces. In a small bowl, mix 2 teaspoons kosher salt with 3 tablespoons flour. Heat oil in a large, shallow pan over medium-high heat until shimmering. Dredge the steak pieces in the flour mixture, shaking off excess, and cook until deep golden brown, about 1 minute per side. Transfer cooked steak to a cutting board.
3. Step 3: In the same pan over medium-high heat, combine sliced mushrooms, 1 tablespoon butter, and 1/4 cup water. Cook, stirring occasionally and scraping the pan bottom, until mushrooms are golden brown, 8 to 10 minutes. Season with salt and stir. Remove mushrooms with a slotted spoon and set aside on a plate.
4. Step 4: Reduce the heat to low. Add shallots, 3 tablespoons water, and the remaining 2 tablespoons butter to the pan. Cook, stirring occasionally, until shallots are caramelized and sweet, about 10 to 15 minutes.
5. Step 5: Add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high and add Dijon mustard, tomato paste, and Worcestershire sauce. Cook, stirring, until the paste turns brick red, about 1 minute. Sprinkle remaining 1 tablespoon flour and cook, stirring, to toast the flour, about 1 minute. Pour in beef stock and red wine, then bring to a boil. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Transfer 1/2 cup of the sauce to a small bowl and stir in sour cream.
6. Step 6: Thinly slice the cooked steak against the grain into 1/2-inch strips. Return the steak and mushrooms to the pan and toss to combine. Add the sour cream mixture and noodles to the pan. Cook, tossing constantly, until the sauce thickens and coats the noodles, about 3 minutes. Adjust seasoning with salt if needed.
7. Step 7: Divide the beef stroganoff among bowls or plates and garnish with chopped fresh parsley before serving.

Tips & Variations

• For a richer sauce, substitute heavy cream for sour cream or add a splash of cream just before serving.
• Use cremini mushrooms if baby bella are unavailable for a similar texture and flavor.
• If you prefer a thicker sauce, add a little more flour during the toasting step and ensure you cook it thoroughly before adding liquids.
• Try swapping skirt steak for sirloin or ribeye for a different cut but still tender texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef stock or water to loosen the sauce if it has thickened too much. Avoid microwaving to preserve the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle?

Yes, while extra-wide egg noodles are traditional, you can use fettuccine, pappardelle, or even rice noodles if preferred.

Is there a vegetarian version of beef stroganoff?

Absolutely! Substitute the steak with hearty mushrooms or a plant-based meat alternative and use vegetable stock instead of beef stock for a delicious vegetarian take.

Beef Stroganoff with Egg Noodles and Mushrooms Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

This rich and creamy Beef Stroganoff features tender strips of skirt steak, sautéed baby bella mushrooms, and caramelized shallots in a savory sour cream sauce. Served over buttery extra-wide egg noodles, this classic Russian-inspired dish is full of comforting flavors perfect for a hearty dinner.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz. extra-wide egg noodles
• 2 tbsp. unsalted butter

Beef and Coating

• 1 lb. skirt steak
• 2 tsp. kosher salt, plus more for seasoning
• 3 tbsp. all-purpose flour
• 3 tbsp. neutral oil (such as vegetable or canola)

Mushroom Mixture

• 8 oz. baby bella mushrooms, sliced
• 1 tbsp. unsalted butter
• 1/4 cup water
• Salt, to taste

Shallots and Sauce

• 2 large shallots, thinly sliced
• 3 tbsp. water
• 2 tbsp. unsalted butter
• 3 cloves garlic, finely chopped
• 1 tbsp. Dijon mustard
• 1 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 4 tbsp. all-purpose flour (divided total: 3 tbsp + 1 tbsp)
• 2 cups low-sodium beef stock
• 1/2 cup full-bodied red wine
• 1/2 cup sour cream

Garnish

• Chopped fresh parsley, for serving

Instructions

1. Cook the noodles: Bring a large pot of salted water to a boil and cook the extra-wide egg noodles according to package instructions until al dente. Drain the noodles and transfer them to a large bowl. Add 2 tablespoons of unsalted butter and toss the noodles well to coat them and keep them from sticking.
2. Prepare and sear the steak: Slice the skirt steak against the grain into 2-inch thick pieces. In a small bowl, combine 2 teaspoons of kosher salt and 3 tablespoons of all-purpose flour. Heat 3 tablespoons of neutral oil in a large, shallow pan over medium-high heat until shimmering and hot. Dredge the steak pieces in the flour-salt mixture, shaking off excess. Sear the steaks for about 1 minute on each side until a deep golden brown crust forms. Remove the steak and set aside on a cutting board.
3. Sauté the mushrooms: In the same pan, add 1 tablespoon of unsalted butter, 1/4 cup water, and the sliced baby bella mushrooms. Cook over medium-high heat, stirring occasionally and scraping the pan bottom, until the mushrooms are golden brown and tender, about 8 to 10 minutes. Season with salt. Transfer mushrooms to a plate using a slotted spoon.
4. Caramelize the shallots: Lower the heat to low. Add the thinly sliced shallots, 3 tablespoons of water, and the remaining 2 tablespoons of butter to the pan. Cook slowly, stirring occasionally, until the shallots are caramelized and sweet, approximately 10 to 15 minutes.
5. Build the sauce: Stir in the finely chopped garlic and cook for about 1 minute until fragrant. Increase the heat to medium-high and add the Dijon mustard, tomato paste, and Worcestershire sauce. Stir and cook until the tomato paste turns a brick red color, about 1 minute. Sprinkle the remaining 1 tablespoon of flour over the mixture and cook, stirring constantly, until the flour is toasted, about 1 minute. Pour in the low-sodium beef stock and red wine. Bring the sauce to a boil and cook, stirring occasionally, until it slightly reduces, about 5 minutes. Remove 1/2 cup of the sauce and stir it into the sour cream in a small bowl to temper it.
6. Combine steak and sauce: Thinly slice the steak pieces against the grain into 1/2-inch strips. Return the sliced steak and cooked mushrooms to the pan and toss well to combine. Add the sour cream mixture and the cooked noodles. Cook while tossing constantly until the sauce thickens and coats the noodles nicely, about 3 minutes. Season with salt to taste.
7. Serve: Divide the beef stroganoff among individual bowls or plates. Garnish with chopped fresh parsley and serve immediately for best flavor and texture.

Notes

• Be careful not to overcook the noodles to maintain their texture in the final dish.
• Slicing the steak against the grain ensures tenderness.
• Use a neutral oil with a high smoke point for searing the meat.
• Tempering the sour cream with some hot sauce prevents curdling when added to the pan.
• If you prefer, substitute red wine with additional beef stock for a non-alcoholic version.
• Fresh parsley adds a bright note, but you can omit it or use chives if preferred.

Keywords: Beef Stroganoff, skirt steak recipe, creamy beef mushroom sauce, egg noodles recipe, classic Russian dish, weeknight dinner, comforting beef stroganoff