Creamy Beef Stroganoff Recipe with Mushrooms and Egg Noodles!

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Tender beef and a rich, creamy sauce make this beef stroganoff hard to resist. Follow the recipe for a satisfying homemade dinner worth gathering around!!

Tender slices of beef, golden mushrooms, and silky sour cream sauce tucked into ribbons of buttered egg noodles make this beef stroganoff a dinner worth pulling out your biggest skillet for!

What Makes This Beef Stroganoff Special

This version gets its character from mushrooms prepared two ways: thick slices provide juicy bites, while finely chopped mushrooms cook with onion and spread their earthy flavor throughout each spoonful of sauce.

A small splash of dry sherry adds a nutty note, Dijon keeps sour cream from tasting heavy, and fresh dill gives everything a bright finish.

Expect a creamy, gently tangy sauce with a pronounced beef-and-mushroom flavor, rather than a thick blanket that hides what went into your pan.

Ingredients

For Beef and Mushroom Sauce

1½ pounds (680 g) center-cut top sirloin steak, preferably 2 steaks about 1 inch thick; trim any tough outer connective tissue. Choose top sirloin, not sirloin tip or a package labeled stew meat.
1 teaspoon fine sea salt (about 6 g), divided, plus more only after tasting finished sauce.
½ teaspoon freshly ground black pepper, divided.
2 tablespoons neutral oil, such as avocado or canola oil, divided.
2 tablespoons unsalted butter (28 g), divided.
1 pound cremini mushrooms (454 g), cleaned and dried; cut 12 ounces (340 g) into ¼-inch slices and finely chop remaining 4 ounces (114 g) into roughly ⅛-inch pieces.
1 medium yellow onion (about 150 g), finely diced.
2 garlic cloves, finely minced.
2 tablespoons all-purpose flour (16 g), spooned into measuring spoons and leveled.
⅓ cup dry sherry (80 ml), not sweet sherry or salted cooking sherry. To omit alcohol, use ⅓ cup additional unsalted beef broth instead.
2 cups unsalted beef broth (480 ml), plus up to ¼ cup extra if sauce needs thinning.
2 teaspoons Worcestershire sauce.
2 teaspoons Dijon mustard.
¾ cup full-fat sour cream (180 g), stirred until smooth. Full-fat sour cream gives a fuller texture and is less prone to separating than reduced-fat versions.
1 tablespoon finely chopped fresh dill, plus a little extra for serving.
1 teaspoon fresh lemon juice, optional, added only if finished sauce needs more brightness.

For Buttered Egg Noodles

12 ounces wide egg noodles (340 g).
3 quarts water (about 2.8 liters).
2 teaspoons fine sea salt, for noodle water.
1 tablespoon unsalted butter (14 g).

Servings: 6
Total time: About 65 to 75 minutes

How to Make Beef Stroganoff

Set out measured ingredients before heating anything, because once steak starts sizzling, hunting for Worcestershire sauce becomes a surprisingly athletic activity! Pat steaks thoroughly dry with paper towels and notice which direction their muscle fibers run so you can slice across them later.

Keep steaks whole for cooking, leave salt until just before they enter your pan, and spoon sour cream into a bowl so it can lose some refrigerator chill. Fill your noodle pot with measured water, cover it, and begin heating it on a second burner.

Heat your skillet over medium-high for about 2 minutes, then add 1½ teaspoons oil and ½ tablespoon butter. When butter foams, add half of your sliced mushrooms in a loose layer and leave them alone for 2 to 3 minutes before turning.

Continue cooking for another 3 to 5 minutes, stirring occasionally, until released liquid evaporates and several surfaces look golden brown.

Transfer to a bowl, repeat with remaining sliced mushrooms, another 1½ teaspoons oil, and another ½ tablespoon butter, then season both batches with ¼ teaspoon salt. Don’t skip this step: browning develops flavor that a longer simmer cannot replace! If mushrooms are sitting in liquid, keep cooking before moving on.

Add remaining 1 tablespoon oil to your empty skillet and keep heat at medium-high. Season steaks all over with ¾ teaspoon salt and ¼ teaspoon pepper, then lay them in carefully, leaving space between them.

Sear undisturbed for about 3 minutes on one side and 3 minutes on the other, then lower heat to medium and continue cooking, turning every minute, until an instant-read thermometer inserted sideways into each steak’s center reads 145°F (63°C).

Expect roughly 8 to 12 minutes total for 1-inch steaks, but let temperature decide. Move steaks to a clean plate, tent loosely with foil, and rest for at least 3 minutes before slicing; they can remain whole while you prepare sauce.

Reduce heat to medium and look at your skillet before adding anything else. Brown bits are welcome, but blackened patches will make sauce bitter; if you see burned residue, remove your pan from heat and carefully wipe those spots with paper towel held in tongs.

Add remaining 1 tablespoon butter, diced onion, and finely chopped mushrooms, then cook for 8 to 10 minutes, stirring regularly, until onion softens, mushroom moisture evaporates, and little golden edges appear.

If brown bits threaten to scorch, add 1 tablespoon of measured broth, scrape gently, and let that moisture cook away before continuing.

Stir in garlic for about 30 seconds, just until its aroma rises, then sprinkle flour evenly over onion mixture and stir for 1 minute. Flour should disappear into a slightly pasty coating with no dry white pockets.

Briefly take your skillet off heat to add sherry, especially if cooking over a gas flame, then return it to medium heat and stir for 1 to 2 minutes, scraping up browned bits as liquid reduces to a moist coating.

If using broth instead of sherry, follow exactly the same step; this short simmer does not make sherry alcohol-free.

Slowly pour in remaining measured broth, stirring continuously so flour disperses smoothly, then add Worcestershire sauce, Dijon, remaining ¼ teaspoon pepper, and browned sliced mushrooms with any juices in their bowl.

Bring sauce just to a simmer, reduce heat to medium-low, and cook uncovered for 5 to 7 minutes, stirring occasionally. Look for small, lazy bubbles and a sauce that lightly coats a spoon; it should still pour easily because sour cream will thicken it further. If it already looks stiff or leaves a dry track across your skillet, stir in extra broth 1 tablespoon at a time.

While sauce simmers, add 2 teaspoons salt and egg noodles to your pot of boiling water, then cook according to package directions, usually 6 to 9 minutes, stirring a few times so noodles separate.

Taste one about a minute before its suggested finish time; you want a tender noodle with a slight bite, since it will soften a little more under hot sauce. Drain without rinsing, return noodles to their warm pot off heat, and toss with 1 tablespoon butter.

If your noodle brand needs longer, start it while onion cooks so dinner comes together at roughly the same time.

Slice rested steaks across their visible muscle fibers into pieces about ¼ inch thick, cutting long slices into shorter, fork-friendly lengths. Stir any collected steak juices into mushroom sauce and let it return briefly to a gentle simmer, then turn off heat and move your skillet to a cool burner.

Wait about 1 minute, until bubbling stops. Whisk approximately ½ cup hot sauce into your bowl of sour cream in two additions, then gently stir that warmed mixture back into your skillet until sauce turns smooth and creamy.

Fold sliced beef into finished sauce and leave it for 1 to 2 minutes to warm through in residual heat. If it needs a little more warmth, use your lowest heat and stir gently, keeping sauce below a simmer.

My strongest advice here is to resist letting beef bubble away while everyone finds their seat, because it is already cooked and extra simmering will firm it up.

Stir in dill, taste a spoonful, and add a small pinch of salt only if needed; if it tastes rich but slightly dull, add optional lemon juice ½ teaspoon at a time, tasting after each addition.

Divide buttered noodles among six shallow bowls and spoon beef, mushrooms, and plenty of sauce over each portion, finishing with a little extra dill and black pepper if you like. Serve promptly while sauce flows easily around noodles.

I would keep noodles and stroganoff separate until plating, especially if you expect leftovers, because noodles continue absorbing sauce as they sit and tomorrow’s lunch deserves its share too!

Small Decisions That Make a Big Difference!!

Use a cut suited to quick cooking. Top sirloin works well here when sliced thinly across its grain. Chuck and stew beef need a different, longer cooking method, so substituting them without changing this recipe can leave you with chewy pieces even when sauce tastes wonderful.
Adjust consistency before adding sour cream. If broth mixture seems watery, give it another 2 to 3 minutes of gentle simmering. If finished sauce becomes too thick, stir in warm unsalted broth 1 tablespoon at a time. Avoid shaking raw flour into finished stroganoff, which can leave both lumps and an uncooked flour taste.
Treat sour cream gently. Warming it with a little hot sauce and taking your skillet off heat reduce its risk of separating. If you notice a grainy texture starting, stop heating and stir gently; adding 1 or 2 tablespoons warm broth may improve consistency, although it cannot reliably reverse curdling.
Taste before adding more salt. Worcestershire, Dijon, and broth all influence seasoning. If you use low-sodium broth instead of unsalted, be especially cautious with finishing salt. Lemon can brighten a dull sauce, but it does not remove excess salt.

Serving Suggestions

Buttered egg noodles are my first choice because their wide curls catch mushrooms and sauce so well, but mashed potatoes or steamed rice also work if you prefer a different base.

Add crisp green beans, roasted broccoli, or a romaine-and-cucumber salad dressed with lemon and olive oil for a fresh contrast.

A few sliced dill pickles on the side bring a sharp, crunchy bite that fits beautifully with creamy sauce, and a small piece of crusty bread is handy for anyone unwilling to surrender that last spoonful!

When you bring this beef stroganoff to dinner, you get golden mushrooms, tender steak slices, and a tangy cream sauce that clings to every buttery noodle!

Give browning its time, slice beef across its grain, and finish sour cream gently, and you will have a generous skillet of dinner that feels special without requiring a restaurant reservation.

Pass around bowls while everything is hot, and make sure somebody gets those last mushrooms before “just one more bite” becomes a household negotiation!