Classic Beef Stroganoff with Sirloin Strips over Buttered Egg Noodles

The first sirloin strips hit the skillet with a quick sizzle, and that’s when it’s tempting to crowd in the rest. I learned to sear the beef in batches instead:…

By Willow • October 25, 2026 • Reading time: 10 min

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The first sirloin strips hit the skillet with a quick sizzle, and that’s when it’s tempting to crowd in the rest. I learned to sear the beef in batches instead: the strips get a chance to brown, and the skillet stays ready for the onions and mushrooms. That little bit of patience gives this classic beef stroganoff with sirloin strips over buttered egg noodles its deep, savory start.

The sauce comes together in the same skillet, picking up the flavor left behind by the beef and vegetables. I stir the flour into the softened onion and mushrooms before adding the broth, then finish the sauce with sour cream off the heat. The result is a creamy coating for the wide egg noodles, with tender strips of beef in every serving.

Why the Flour Goes In Before the Beef Broth

A thin sauce or a floury, lumpy one usually starts with the same problem: the flour and liquid weren’t combined gradually. In this skillet, the flour gets stirred into the cooked onion, mushrooms, and garlic first. That coats the vegetables and gives the flour a minute to cook before any broth is added.

Pour the broth in gradually while stirring, rather than adding it all at once. The flour disperses into the liquid more evenly, and the sauce thickens as it comes to a simmer. Worcestershire sauce and Dijon mustard go in with the broth, so their savory and tangy notes become part of the sauce instead of sitting on top of it. Give the sauce the full simmering time to thicken; a watery sauce won’t cling to the noodles as well.

Sour cream belongs at the very end, after the skillet is off the heat. Boiling it can make the sauce separate or turn grainy. Stir it in gently, and you’ll keep the sauce smooth and creamy.

What the Sirloin, Mushrooms, and Sour Cream Bring to the Skillet

• Sirloin steak — Its quick-cooking texture suits a fast skillet sear. Cutting across the grain into even strips matters more than choosing an especially thick steak; long muscle fibers are less pleasant to chew. I stick with sirloin here because the short cook time is built around it.
• Cremini mushrooms — They bring an earthy, savory base to the sauce and release liquid as they cook. Choose firm mushrooms without damp, soft spots. Let their liquid cook off and the slices start to brown before moving on, or the skillet base will taste more steamed than browned.
• All-purpose flour — Flour thickens the broth into a sauce that coats the noodles. It needs that minute in the skillet with the vegetables before the liquid goes in. A different thickener would need a different method, so I keep all-purpose flour for this version.
• Beef broth — Broth gives the sauce its savory depth and carries the flavor from the skillet. Use broth you enjoy tasting on its own; the flavor concentrates a little as the sauce simmers.
• Sour cream — This adds the familiar tang and creamy finish. Stir it in after taking the pan off the heat rather than letting it boil. I don’t recommend replacing it with a different dairy product in this method, since the finish depends on sour cream’s tang and texture.
• Wide egg noodles and unsalted butter — Wide noodles give the sauce plenty of surface to cling to, and butter keeps the drained noodles from tasting plain while they wait. Cook the noodles until al dente, then toss them with the butter and keep the pot covered.
• Worcestershire sauce and Dijon mustard — These small additions round out the broth with savory depth and a little sharpness. They’re supporting flavors, not a reason to add extra salt before tasting the finished sauce.

Building the Stroganoff Without Overcooking the Beef

Get the buttered noodles ready

Bring the water and the first portion of salt to a boil in a 5-quart pot over high heat. Add the wide egg noodles and cook according to the package directions until al dente, usually 7 to 9 minutes. Drain them, return them to the pot, and toss with the butter. Cover the pot to keep the noodles warm while you make the stroganoff.

Sear the sirloin in batches

Season the strips with the remaining salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat, then sear the beef in 3 batches for about 1 minute per side, adding the rest of the oil as needed. The thickest strips should reach 145°F; transfer them to a plate and let them rest for 3 minutes. If the skillet is too crowded, the strips won’t sear as well, which is why those separate batches matter.

Soften the onion and brown the mushrooms

Lower the heat to medium and add the sliced onion and cremini mushrooms to the same skillet. Cook for 6 to 8 minutes, stirring occasionally. The onion should soften, and the mushrooms should release their liquid before beginning to brown. Don’t rush past that change in the pan; it gives the sauce a more developed base.

Thicken the sauce and finish gently

Stir in the garlic and flour, and cook for 1 minute. Gradually stir in the beef broth, Worcestershire sauce, and Dijon mustard, then bring the mixture to a simmer and cook for 3 to 5 minutes, stirring until thickened. Reduce the heat to low, return the beef and its accumulated juices to the skillet for 1 minute to warm, then remove the pan from the heat. Stir in the sour cream without letting the sauce boil, and spoon the stroganoff over the buttered noodles.

Three Small Changes That Shift the Stroganoff

The Questions That Come Up While the Skillet Is Cooking

Classic Beef Stroganoff with Sirloin Strips over Buttered Egg Noodles

Beef stroganoff with sirloin features seared steak strips, mushrooms, and a creamy broth sauce served over buttered egg noodles. The noodles cook separately while the sauce simmers until thick, then sour cream is stirred in off the heat for a smooth finish.

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Prep Time 15 minutes mins

Cook Time 27 minutes mins

resting 3 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 790

Ingredients Equipment Method Notes

Ingredients

  

For the buttered egg noodles

• 4 qt water
• 1 tbsp kosher salt plus 1 tsp, divided
• 12 oz wide egg noodles
• 2 tbsp unsalted butter

For the beef stroganoff

• 1.5 lb sirloin steak cut across the grain into 1/2-inch-thick strips
• 0.5 tsp black pepper freshly ground
• 2 tbsp neutral oil divided
• 1 yellow onion medium, thinly sliced
• 8 oz cremini mushrooms sliced
• 2 cloves garlic minced
• 2 tbsp all-purpose flour
• 1.5 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 0.5 cup sour cream

Equipment

• 1 12-inch skillet

Method

 

Cook the noodles

1. Bring the water and 1 tablespoon of the salt to a boil in a 5-quart pot over high heat.
2. Add the egg noodles and cook according to the package directions until al dente, usually 7 to 9 minutes, then drain.
3. Return the noodles to the pot, toss with the butter, cover, and keep warm.

Make the beef stroganoff

1. Season the sirloin strips with the remaining 1 teaspoon salt and the pepper.
2. Heat 2 teaspoons oil in a 12-inch skillet over medium-high heat.
3. Sear the beef in 3 batches for about 1 minute per side, adding the remaining oil as needed, until the thickest strips reach 145°F.
4. Transfer the beef to a plate and rest for 3 minutes.
5. Reduce the heat to medium, add the onion and mushrooms to the skillet, and cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the mushrooms have released their liquid and begin to brown.
6. Stir in the garlic and flour and cook for 1 minute.
7. Gradually stir in the beef broth, Worcestershire sauce, and Dijon; bring to a simmer and cook for 3 to 5 minutes, stirring, until the sauce thickens.
8. Reduce the heat to low and return the beef and accumulated juices to the skillet for 1 minute to warm.
9. Remove the skillet from the heat and stir in the sour cream without letting the sauce boil.
10. Serve the stroganoff over the buttered egg noodles.

Notes

For a smooth sauce, stir in the sour cream only after removing the skillet from the heat and do not let it boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the sour cream sauce may separate. Plain Greek yogurt can replace the sour cream if desired.