Creamy Mushroom Beef Stroganoff Noodles
This Creamy Mushroom Beef Stroganoff Noodles is SO EASY! Tender beef and earthy mushrooms in a velvety sauce tossed with perfectly cooked egg noodles.
Servings: 4 servings
Ingredients
- 8 oz egg noodles
- 2 tbsp olive oil divided
- 1 lb beef sirloin thinly sliced
- 1 cup mushrooms sliced (cremini or white button)
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp flour
- 1 tsp Worcestershire sauce
- salt and pepper to taste
- chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 8 oz of egg noodles and cook according to package instructions until al dente, usually about 7-8 minutes. Drain the noodles, drizzle with a little olive oil to keep them from sticking, and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef sirloin and season lightly with salt and pepper. Cook until browned but not fully cooked through, about 2-3 minutes per side. Remove the beef from the pan and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and diced onion. Cook, stirring occasionally, until the mushrooms release their moisture and the onions become translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the 2 tablespoons of flour over the mushroom and onion mixture. Stir well to coat everything evenly. Slowly pour in the 1 cup beef broth while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer. Add the Worcestershire sauce and let the sauce thicken for 3-4 minutes.
- Lower the heat to medium-low. Stir in the 1 cup sour cream until the sauce is smooth and creamy. Return the cooked beef to the skillet and stir to combine. Let everything warm through for another 2-3 minutes. Taste and adjust seasoning with salt and pepper.
- Add the cooked egg noodles to the skillet, tossing gently to coat the noodles evenly with the creamy mushroom beef stroganoff sauce. Garnish with freshly chopped parsley for a pop of color and freshness.
Equipment
- Large Pot
- Large skillet or sauté pan
- Wooden spoon or spatula
- Knife and cutting board
- Colander
Notes
- Don’t overcook the beef to keep it tender and juicy.
- Use full-fat sour cream to avoid curdling and create a richer sauce.
- Make the beef and mushroom mixture ahead, then toss with noodles just before serving.
- Try adding fresh thyme or rosemary for an herbal note.
- Store leftovers in the refrigerator up to 3 days; reheat gently with added broth to loosen sauce.