Creamy Beef Stroganoff with Buttered Noodles
Creamy Beef Stroganoff with Buttered Noodles
This is the streamlined stroganoff that eats like a steakhouse plate but cooks on a weeknight clock. The beef is seared hot and fast so it stays tender, the mushrooms and onions are cooked until their water drives off and the pan browns, then beef stock lifts every caramelized scrap into a sauce that’s finished off the heat with sour cream and Dijon. A spoon of that sauce hits the noodles first—glossing them so they don’t clump—then the beef and silky gravy go on top. You get depth without a long simmer, and leftovers reheat without breaking.
Why this recipe works
Hot sear, short cook. Stroganoff turns tough when beef simmers too long. Searing strips quickly builds flavor without squeezing out juices; the meat finishes in the sauce for only a minute or two.
Brown the veg properly. Mushrooms and onions carry the dish. They need direct contact and time to color. Starting mushrooms first lets them steam off moisture; adding onions after concentrates sweetness instead of creating a pale, watery mix.
Build the sauce in layers. Stock dissolves the brown fond; Worcestershire contributes umami and a touch of sweetness. Off-the-boil sour cream and Dijon give tang and body without breaking. A teaspoon of lemon juice sharpens everything so the sauce doesn’t taste heavy.
Noodles that stay shiny. Butter and a spoon of sauce coat the noodles first. They keep separate and carry flavor to the fork; the stroganoff sits on a base that tastes like it belongs there, not a blank starch.
Seasoning at three points. Salt hits the beef before sear, the vegetables during browning, and the sauce at the end. This is the difference between deep flavor and just creamy.
Ingredients (cups & tablespoons only)
Beef & Sauce
- 1 1/2 lbsirloin steak tips or strip steak, cut in strips
- 1 1/4 tspkosher salt + 1/2 tsp pepper (for beef)
- 1 tbspcornstarch, optional for crust
- 1 tbspneutral oil
- 3 tbspbutter, divided (1 tbsp for sear, 2 tbsp for veg)
- 8 ozcremini mushrooms, sliced
- 1medium onion, thinly sliced
- 2garlic cloves, minced
- 1 cuplow-sodium beef stock
- 1 tbspWorcestershire sauce
- 3/4 cupsour cream
- 1 tbspDijon mustard
- 1 tsplemon juice (or sherry vinegar)
- 1/4 tspsmoked paprika + pinch cayenne, optional
- 1 tbspchopped parsley
- to tasteadditional salt & pepper
Buttered Noodles
- 12 ozegg noodles or fusilli
- 1 tbspkosher salt (for pasta water)
- 2 tbspbutter
- 2 tbspstroganoff sauce + splash pasta water to glaze
Recipe
- Boil noodles: Bring a large pot of water to a rolling boil with 1 tablespoon salt. Cook noodles until just al dente. Reserve 1/2 cup water, drain, and toss with 2 tablespoons butter. Cover to keep warm.
- Sear beef: Pat beef very dry. Season with 1 1/4 teaspoons salt, 1/2 teaspoon pepper, and toss with cornstarch (if using). Heat a wide skillet over medium-high until hot. Add 1 tablespoon oil and 1 tablespoon butter. Sear beef in two batches, 60–90 seconds per side, until browned but still pink inside. Transfer to a plate.
- Brown vegetables: Reduce heat to medium. Add 2 tablespoons butter. Add mushrooms in an even layer; cook 2 minutes without stirring, then move occasionally until well browned, 3–4 minutes more. Add onions and a pinch of salt; cook, stirring, 5–6 minutes until golden and sweet. Stir in garlic for 30 seconds.
- Deglaze: Pour in stock and Worcestershire. Scrape up brown bits. Simmer 3–4 minutes to reduce slightly.
- Finish sauce: Whisk sour cream with Dijon in a bowl. Lower heat to medium-low. Whisk the sour-cream mix into the skillet. Add paprika, cayenne (if using), and lemon juice. Warm gently until silky; do not boil.
- Return beef: Tip any resting juices from the plate into the sauce. Add beef and simmer 1–2 minutes just to heat through to medium/medium-well. Taste and adjust salt and pepper. Stir in parsley.
- Glaze noodles & serve: Toss noodles with 2 tablespoons sauce and a splash of pasta water to loosen. Spoon beef and gravy over noodles and serve immediately.
If sauce thickens on the stove, whisk in a splash of stock or pasta water to keep it silky.
Visual cues & timing
Beef sear
Edges should brown and beads of juice rise to the surface; centers stay rosy. If the pan smokes violently, lower heat slightly; if beef pales and steams, the pan is crowded—work in batches.
Mushroom color
First contact looks wet; when moisture cooks off, they begin to squeak and pick up deep brown color. That color is the backbone of the sauce.
Sauce texture
After adding sour cream, the sauce should cling to a spoon in a thin, glossy coat. Boiling will make it grainy—keep it at a gentle simmer or lower.
Sauce science (why the order matters)
Fond first. The browned bits left from searing are concentrated flavor. Stock dissolves them; Worcestershire deepens savoriness with small amounts of sugar and anchovy-based umami so the sauce tastes slow-cooked.
Temper the dairy. Sour cream can curdle if shocked by high heat or acidity. Whisking it with Dijon and adding to a warm—but not boiling—pan keeps it smooth. Lemon juice goes in last so brightness stays bright without breaking the emulsion.
Starch insurance. The optional cornstarch on the beef creates a thin crust that also helps lightly thicken the finished sauce as the beef returns to the pan. It’s subtle, not gloopy.
Glazing the noodles. Coating noodles with butter and a spoon of sauce creates a slick surface that marries with the gravy instead of washing it off. It’s the same idea as finishing pasta “al sugo.”
Common mistakes (and quick fixes)
- Tough beef: Overcooked or simmered too long. Pull earlier next time. To salvage, slice thinner and fold into the sauce off heat to soak briefly.
- Pale mushrooms: The pan was crowded or heat too low. Push aside, increase heat, and give them space. Finish with a small knob of butter to encourage browning.
- Broken sauce: It boiled after adding sour cream. Kill the heat, whisk in 2 tablespoons cold sour cream or 1–2 tablespoons cold water. Blend with an immersion blender 10 seconds if needed.
- Too thick: Whisk in a splash of stock or pasta water until the sauce relaxes.
- Too tangy: Stir in 1 teaspoon cream or 1/2 teaspoon sugar; simmer 20 seconds.
- Flat flavor: Needs salt or acid. Add a pinch of salt and a few drops of lemon, then taste again.
Substitutions & variations
Half-beef stroganoff
- Use 3/4 lb beef + 16 oz mushrooms. Same timings. Extra umami, lighter on cost.
Greek yogurt or crème fraîche
- Crème fraîche: replace sour cream 1:1 (more stable to heat).
- Greek yogurt: use 2/3 cup; keep heat low and add last to avoid curdling.
GF pasta & slurry
- Use GF pasta and thicken sauce with 1 tsp cornstarch mixed with 1 tbsp water if needed.
Brandy-peppercorn
- After deglazing with stock, add 1 tbsp brandy and 1/2 tsp crushed green peppercorns.
Dill & chive
- Swap parsley for 1 tbsp chopped dill and 1 tbsp chives for a brighter profile.
Any swap alters salt perception. Taste and adjust at the end.
Serving & sides
- Buttered noodles or mashed potatoes are classic. Polenta also works and holds heat well.
- Acidic greens: arugula salad with lemon and olive oil cuts richness.
- Crunch: buttered breadcrumbs toasted with parsley; sprinkle just before serving.
Batching & make-ahead
Pre-sear beef
Sear strips up to 24 hours ahead, cool, cover, and refrigerate. Rewarm gently in the finished sauce 2–3 minutes. Don’t cook to doneness during the sear—leave pink.
Make the base
Cook mushrooms and onions and deglaze with stock. Cool and refrigerate up to 2 days. Reheat, then finish with sour cream, Dijon, and lemon just before serving.
Hold for service
Keep the sauce warm on low, covered, for up to 20 minutes. If it thickens, whisk in a splash of stock. Glaze noodles right before plating.
Equipment notes
- Wide skillet (12-inch): Space prevents steaming and speeds browning.
- Wooden spatula: Best for scraping fond without scratching pans.
- Tongs: Quick flipping keeps beef from overcooking.
Nutrition (estimated)
| Nutrient | Amount |
|---|---|
| Calories | ~720 kcal |
| Total Fat | 38 g |
| Saturated Fat | 18 g |
| Carbohydrates | 58 g |
| Total Sugars | 5 g |
| Fiber | 3 g |
| Protein | 36 g |
| Sodium | ~900 mg |
| Serving Size | 1 portion with noodles |
Estimates vary with beef cut, noodle shape, and salt levels in your stock.
Storage & reheating
- Fridge: 3 days, stored separately (noodles + sauce). Sauce thickens as it chills.
- Reheat: Low heat in a skillet with a splash of stock or water, stirring just until hot. Avoid boiling to keep sauce smooth.
- Freeze: Not ideal (sour cream can separate). If necessary, freeze only the mushroom-onion-stock base; finish with sour cream after reheating.
FAQ
Can I use ground beef?
Yes. Brown 1 1/4 lb ground beef with salt and pepper; drain excess fat. Proceed with onions/mushrooms in the same pan. The texture is different but the sauce works the same.
Is wine traditional here?
You can add 1/3 cup dry white wine after the onions brown; reduce by half before the stock. It adds brightness but isn’t required.
What noodles are best?
Egg noodles are classic and soak up sauce. Fusilli or rotini grip the gravy; pappardelle works if you want a wide ribbon.
How do I keep sour cream from curdling?
Kill the boil before adding it, whisk it with Dijon to temper, and keep the pan on low heat as you finish.
Can I lighten the dish?
Use sirloin, swap half the sour cream for Greek yogurt, and serve over steamed green beans or cauliflower mash instead of noodles.
Cook notes
- Dry beef equals better crust. Pat well. Moisture fights browning.
- Don’t crowd the pan. Two fast batches beat one steamy batch every time.
- Salt early, adjust late. Salt on the beef, a pinch on the veg, and a final dial-in at the end keeps flavor focused.
- Keep heat modest after dairy. Gentle heat = silky sauce.
- Finish like pasta. A spoon of sauce on the noodles ties the plate together and prevents clumping on the way to the table.
