Intro
Hi, I am Dulcia. This Beef Stroganoff with Noodles is my go-to weeknight comfort dish when I want something rich, saucy, and quick. It uses tender strips of scotch fillet or rib eye, golden mushrooms, and a tangy sour cream finish for a silky sauce that clings to noodles.
I developed this version to be fuss-free and forgiving – the beef sears fast, then finishes gently in the sauce so it stays tender.
Origins
Beef Stroganoff traces back to 19th century Russia, where sautéed beef and sour cream were combined into a comforting dish. Over time it evolved with local twists. For a quick history read, check the Wikipedia entry on Beef Stroganoff: https://en.wikipedia.org/wiki/Beef_Stroganoff. For food safety and meat handling tips, I often reference USDA guidance: https://www.usda.gov.
Ingredients
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye
- 2 tbsp vegetable oil, divided
- 1 large onion
- 300 g / 10 oz mushrooms
- 40 g / 3 tbsp butter
- 2 tbsp flour
- 2 cups / 500 ml beef broth
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper
- 250 – 300 g / 8 – 10 oz pasta or egg noodles
- Chopped chives, for garnish
I also link to my site for other recipes and resources: homepage – https://www.dulciarecipes.com/ and a technique I use for creamy fillings – https://www.dulciarecipes.com/philadelphia-cheesecake-filling/.
Instructions
- Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4 cm / 1/3″ thick. Slice into 5 mm / 1/5″ strips (cut long ones in half), discarding excess fat.
- Sprinkle with a pinch of salt and pepper.
- Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, quickly spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly. Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Do not worry about pink bits, the beef will finish in the sauce.
- Add remaining 1 tbsp oil and repeat with remaining beef.
- Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off – this is flavour.
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated. Do not worry if it looks split – sour cream will melt as it heats.
- Bring to simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.
- Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.
- Serve over pasta or egg noodles, sprinkled with chives if desired.
Beef Stroganoff with Noodles
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
Classic beef stroganoff with mushrooms and sour cream served over egg noodles.
Ingredients
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye
- 2 tbsp vegetable oil, divided
- 1 large onion
- 300 g / 10 oz mushrooms
- 40 g / 3 tbsp butter
- 2 tbsp flour
- 2 cups / 500 ml beef broth
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper
- 250 – 300 g / 8 – 10 oz pasta or egg noodles
- Chopped chives, for garnish
Instructions
- Flatten steaks to about 3/4 cm (about 1/3 inch) thick using your fist, rolling pin, or mallet, then slice into 5 mm (about 1/5 inch) strips, cutting long ones in half and discarding excess fat.
- Sprinkle with a pinch of salt and pepper.
- Heat 1 tbsp oil in a large skillet over high heat; scatter half the beef, quickly spread it with tongs, leave untouched for 30 seconds until browned, turn quickly and brown for another 30 seconds, then immediately remove to a plate.
- Add remaining 1 tbsp oil and repeat with the remaining beef.
- Turn heat down to medium high, add butter and melt, then add onions and cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden, scraping the bottom of the pan to loosen browned bits.
- Add flour and cook, stirring, for 1 minute.
- Add half the broth while stirring; once incorporated, add the remaining broth.
- Stir, then add sour cream and mustard and stir until incorporated (it may look split at first).
- Bring to a simmer, reduce heat to medium low, and cook until thickened to the consistency of pouring cream (3?5 minutes); adjust salt and pepper to taste.
- Add beef back in with any plate juices, simmer for 1 minute, then remove from the stove immediately.
- Serve over pasta or egg noodles and sprinkle with chives if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins
Tips
- Dry the beef well with paper towel before seasoning to maximize browning.
- Use high heat and do not crowd the pan when searing – quick contact gives a good crust.
- If your sauce looks slightly split, keep cooking gently – it will come together as it warms.
- For richer flavour, use homemade or good quality beef broth.
Variations
- Swap scotch fillet for sirloin or rump for a more economical option; slice thin across the grain.
- For a lighter version, use Greek yogurt instead of sour cream – add off heat to avoid curdling.
- Add a splash of white wine when deglazing before adding the broth for extra depth.
FAQ
Q: Can I use frozen mushrooms?
A: Yes, but thaw and drain them first, they will release more moisture and will need longer to brown.
Q: Can I make this ahead and reheat?
A: You can make the sauce ahead and reheat gently, then add freshly seared beef just before serving to keep it tender.
Q: Is there a substitute for Dijon mustard?
A: Wholegrain or yellow mustard will work in a pinch, but Dijon gives a subtle tang that complements the sour cream.
Conclusion
This Beef Stroganoff with Noodles is a weeknight winner – quick, forgiving, and deeply satisfying. I hope you enjoy making it as much as I do. For more cozy mains and tips, visit my site: https://www.dulciarecipes.com/.