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A light blue enamel plate filled with egg noodles and steak stroganoff along with gold and wooden handled silverware and a linen napkin.

The Best Steak Stroganoff with Buttered Noodles

This steak stroganoff is one of my favorite comfort recipes, and because it's so easy to make, our family can enjoy this dish even on busy weeknights. A hefty amount of mushrooms helps stretch the sauce too, adding "beefy" flavor without the need for lots of steak. Give it a try--I bet it'll be love at first bite for you too!
5 from 10 votes
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Course: Main Course
Cuisine: American, French, Russian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
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Equipment

  • large pot
  • colander
  • large bowl
  • large skillet or large sauté pan
  • chef's knife
  • dry measuring cups
  • liquid measuring cup
  • measuring spoons
  • whisk

Ingredients

  • 1 (16-ounce) package wide egg noodles
  • 3 tablespoon salted butter
  • 2 tablespoon vegetable oil (or use olive oil)
  • 1 ½ pounds top sirloin steak, thinly sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium yellow onion, halved and thinly sliced
  • 2 (8-ounce) packages sliced fresh mushrooms
  • 2 ½ cups beef stock
  • 3 tablespoon all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ½ cup sour cream
  • Chopped fresh Italian parsley, for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain, and transfer to a large bowl. Add the butter and toss until melted. Keep warm.
  • Meanwhile, season the steak with the salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the steak, in two batches, until browned on both sides, about 4 minutes on each side. (The steak will naturally release its liquid before becoming golden brown.) Remove the steak to a plate, and keep warm, reserving the drippings in the skillet.
  • Add the remaining 1 tablespoon oil to the skillet. Add the onion and mushrooms and cook, stirring occasionally, until the onions and mushrooms are tender and golden brown, about 8 minutes.
  • Whisk together the stock, flour, Worcestershire sauce, and the mustard and pour into the skillet. Cook, stirring constantly, until the mixture thickens. Stir in the sour cream and the cooked steak.
  • To serve, divide the noodles evenly between serving bowls. Top with the stroganoff mixture and sprinkle with parsley.

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