Beef Stroganoff with Buttered Noodles Recipe – European Special
Beef Stroganoff with Buttered Noodles is a rich, creamy, and comforting classic featuring tender beef strips cooked in a silky mushroom and sour cream sauce. Paired with warm, buttery egg noodles, this dish delivers deep savory flavors and smooth, cozy textures. Perfect for weeknight family dinners or indulgent comfort-food cravings, it brings a hearty blend of Russian tradition and modern home-cooking warmth.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
For the Beef Stroganoff:
- 500g beef sirloin or tenderloin, thinly sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp flour (optional, for light coating)
- 2 tbsp butter
- 1 tbsp oil
- 1 onion, finely sliced
- 200g mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup sour cream
- Fresh parsley for garnish
For the Buttered Noodles:
- 250g egg noodles
- 2 tbsp butter
- Salt to taste
- 1 tbsp chopped parsley (optional)
Beef Stroganoff with Buttered Noodles Instructions:
Season beef with salt and pepper; lightly coat with flour if desired.
Heat butter and oil in a pan, then sear beef strips until browned; remove and set aside.
In the same pan, sauté onions and mushrooms until soft and golden.
Add garlic and cook for a few seconds.
Pour in beef broth, Worcestershire sauce, and mustard; stir well.
Let the sauce simmer for 3–4 minutes.
Return the beef to the pan and mix gently.
Turn heat to low and stir in sour cream until creamy (do not boil).
Cook egg noodles according to packet instructions; drain.
Toss hot noodles with butter and a pinch of salt.
Serve the creamy beef stroganoff over buttered noodles and garnish with parsley.
Recipe Notes :
Slice beef thinly and cook it quickly to keep the texture tender.
Adjust the sauce by adding more sour cream for richness or broth for a thinner consistency.
Golden sautéed mushrooms add depth—don’t rush this step.
Egg noodles are classic, but mashed potatoes or steamed rice work beautifully too.
Keep heat low when adding sour cream to avoid curdling and maintain creaminess.
