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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
Cook Time 27 minutes
resting 3 minutes
Total Time 45 minutes
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.