Recipe
Beef Stroganoff With Egg Noodles
Tender strips of savory beef. Creamy mushroom gravy infused with garlic. This classic Beef Stroganoff with egg noodles recipe is nostalgia in every bite.
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Made With
Decadent strips of sirloin steak seared to perfection. Luscious sauce thickened by a dollop of smooth sour cream. Up the umami flavor with rich mushrooms and Worcestershire sauce. Garlic, onions, and Dijon mustard embolden the experience. You’ll want Extra Wide Egg Noodles for Beef Stroganoff this creamy.
Ingredients
- 12 oz Ronzoni® Extra Wide Egg Noodles
- 1 lb sirloin steak, thinly sliced into strips
- 3 Tbsp grapeseed oil (or olive oil)
- 3 Tbsp unsalted butter
- 1 small onion, finely chopped
- 8 ounces white or cremini mushrooms, sliced
- 1 garlic clove, minced
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- ½ cup heavy whipping cream
- ½ cup sour cream
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp fresh thyme leaves, finely chopped
To serve- 1 tsp fresh thyme leaves, torn
- 1 cup sour cream, divided
Instructions
- Pat steak strips dry with paper towel and let rest to reach room temperature.
- Cook Egg Noodles according to package directions. Drain and set aside.
- Meanwhile, heat 3 Tbsp oil in a large deep pan or Dutch oven over medium-high heat.
- Add a single layer of steak strips and cook 1 minute per side to brown. Sear steak in batches if needed to ensure pan is not overcrowded. Remove steak to a plate and set aside.
- Turn heat down to medium-low. Melt 3 Tbsp butter in pan. Add chopped onion and sliced mushrooms. Sauté 5 to 7 minutes, stirring occasionally, until soft and lightly browned.
- Add minced garlic clove and stir for 1 minute.
- Mix in 2 Tbsp flour to create a roux, stirring constantly.
- Gently stir in 1 cup beef broth, scraping bottom and sides of pan to loosen what is stuck.
- Add ½ cup heavy whipping cream and simmer until slightly thickened.
- Stir in Worcestershire sauce, Dijon mustard, salt, pepper, and thyme leaves and let simmer for 1 additional minute.
- Add seared steak back to the pan, along with any juices, and simmer until beef is just cooked through (approximately 2 minutes depending on thickness).
- Turn off heat and allow mixture to cool slightly.
- Stir in ½ cup sour cream.
- Plate egg noodles and serve atop. Garnish each with dollop of sour cream and light sprinkle of thyme.
Pro Tip
Swap in portobello or shiitake mushrooms for a varied umami profile.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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