Beef Stroganoff Over Buttered Egg Noodles

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Beef · high-protein

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Ingredients

• 1 lb top sirloin steak
• 8 oz cremini mushrooms
• 1 large yellow onion
• 7 oz wide egg noodles
• 2 tbsp salted butter
• 1/4 cup all-purpose flour
• 1 cup beef broth
• 1/2 cup sour cream
• 1/2 tbsp Dijon mustard
• 1/2 tbsp Worcestershire sauce
• 2 garlic cloves
• 1/2 tsp black pepper
• 3 tbsp chopped fresh parsley

Method (tap to check — screen stays awake)

1. Freeze the steak for 15 minutes, then slice it against the grain into strips no thicker than a pencil. Firm meat slices thin; room-temperature meat tears.
2. Pat the strips dry and salt them. Sear in a large skillet over high heat in two batches, 60 to 90 seconds per batch, just until browned outside and still pink within. Move to a bowl and keep the juices.
3. Melt 2 tablespoons of butter in the same pan and add the quartered mushrooms. Do not stir for the first 4 minutes. Let them give up their water, hiss, and brown, another 5 minutes, then add the onion and cook until soft.
4. Stir in the garlic, then the flour, and cook 2 minutes until the flour smells nutty and clings to the vegetables.
5. Whisk in the broth in stages until smooth, then the Dijon and Worcestershire. Simmer 5 minutes, until the sauce is glossy and thick enough to leave a clear track when you drag a spoon across the pan bottom.
6. Boil the egg noodles in salted water until just tender, about 7 minutes, then drain and toss with the remaining 2 tablespoons of butter.
7. Take the sauce off the heat before adding the sour cream, whisking it in a spoonful at a time. Boiling sour cream will break it into grains.
8. Return the beef and its juices to the warm sauce for 1 minute to heat through, then spoon over the noodles and shower with parsley.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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