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This Beef Stroganoff with Homemade Egg Noodles is made from scratch in less than an hour with a super creamy sauce. The ultimate comfort food that the whole family will enjoy!
Beef stroganoff is one of those delicious comfort food dishes made from simple ingredients and one that I loved growing up. Traditional beef stroganoff originated in Russia and is said to be named after one of the members of the influential Stroganov family.
This easy beef stroganoff recipe is made from scratch and perfect for busy weeknights or for a cozy Sunday dinner. Serve this classic beef stroganoff recipe, alongside a fresh spinach salad, green beans with bacon, with boston cream pie for dessert!
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🥩 Ingredient notes
- Beef - My favorite meat for stovetop beef stroganoff is top sirloin steak. It's on the less expensive side and stays tender. A large chuck roast can also be cut into thin slices and used.
- Sauce - The homemade stroganoff sauce is made using sour cream and does not use canned cream of mushroom soup. Instead, fresh mushrooms and onions are sautéed to add an earthy flavor to the base of the sauce. I prefer using cremini mushrooms or baby bella mushrooms, however, white button mushrooms will also work. If you don't like mushrooms, they can be omitted.
- Noodles - If you don't want to make Homemade Egg Noodles, store-bought egg noodles can be cooked according to the package directions instead.
🔪 Step by step instructions
First, cut the steak into thin strips and season it with salt and pepper. Heat a large skillet over medium heat on the stovetop. While it's heating, slice the onion and mushrooms.
Add the butter to the pan and when it's melted completely, add the steak in an even layer, working in batches if needed (you don't want to overcrowd the pan or it won't brown well).
Cook beef for 1-2 minutes on each side until light brown and then remove and set off to the side on a plate. Repeat with the remaining meat, as needed.
Add the onions to the pan and saute them until they soften and turn light brown. Next, add the mushrooms and cook for another couple of minutes.
Sprinkle the flour over the mushrooms and onions and stir together, cooking until all the flour is absorbed. Deglaze the pan by adding the beef stock and scraping any browned bits off the bottom of the pan.
Stir the dijon mustard and worcestershire sauce into the sauce. Then, add the beef, along with all the juices that have collected on the plate.
Add the uncooked noodles to the meat and sauce and simmer for 3-5 minutes until the noodles are cooked and the sauce thickens. Turn off the heat and stir in the sour cream and serve.
If you are using store-bought noodles. Mix in the sour cream first and then stir the cooked noodles into the meat and sauce mixture.
⭐️ Chef's Secret
Slice the steak very thinly so that it quickly cooks and stays tender.
💭 Frequently Asked Questions
Yes! Use the sear or saute feature to brown the meat and remove it from the pan. Saute the onions with the mushrooms as directed, and then add back in the meat with the beef stock, dijon mustard, and Worcestershire sauce. Don't add the flour. Add the top, set the valve to the sealing position, cook on high pressure for 8 minutes, and then do a quick release. Remove ¼ cup of liquid from the pot and mix in the flour until no lumps remain. Add this back to the pot, along with the uncooked egg noodles, and set the pot back to the sear or saute function. Let the mixture simmer for 3-5 minutes until the noodles are cooked and the sauce thickens. Stir in the sour cream and serve.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
🥘 More cozy Sunday dinner recipes
If you loved this homemade beef stroganoff recipe with egg noodles, try these other cozy Sunday dinner recipes that I know you will love too!
Recipe
Beef Stroganoff with Homemade Egg Noodles
Video
Equipment
Ingredients
- 1.5 pounds top sirloin steak
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 medium yellow onion
- 8 ounces whole mushrooms, cremini, baby bella or white button
- 3 Tablespoons unsalted butter
- 3 Tablespoons all purpose flour
- 3 cups beef stock
- 1 ½ teaspoons dijon mustard
- 3 Tablespoons worcestershire sauce
- 6 ounces sour cream
- 1 pound homemade egg noodles, fresh or cooked store-bought noodles
Instructions
- Cut the steak into thin slices and season with salt and pepper. Set aside.
- Heat a large skillet over medium heat and cut the onion and mushrooms into thin slices.
- Melt the butter in the hot skillet and working in batches, brown the meat for 1-2 minutes on each side. Remove and set aside.
- Add the onions to the pan and saute for 2-3 minutes until they start to soften and turn light brown.
- Add the mushrooms and cook for 2 more minutes, then sprinkle the flour over the top of the mushrooms and onions. Stir and cook for 1-2 minutes until the flour is absorbed.
- Deglaze the pan by adding the beef stock and scraping the bottom to remove any stuck-on bits.
- Stir in the dijon mustard and worcestershire sauce and then add the beef with any juices that collected on the plate.
- Stir in the uncooked egg noodles and let the mixture simmer for 3-5 minutes until the noodles are cooked and the sauce thickens. (If you're using cooked store-bought noodles, don't add the noodles until after the next step).
- Turn off the heat and stir in the sour cream. Season with salt and pepper to taste and serve.
Amber
The sauce never thickened and it was very watery
Amanda Scarlati
Hi Amber - I'm sorry to hear that the recipe didn't turn out the way you expected. I have made this numerous times and never experienced that issue. Did you make any adjustments or ingredient swaps to the recipe?