Beef Stroganoff with Egg Noodles

Monica Keleher


This is such an amazing stroganoff dish! The boys and I love it and make it often. It is better with Tenderloin, and we use our Christmas leftovers to make it, but for a budget friendly version, this one rocks! I use a way more purse friendly cut of meat and undercook it. Then add it to the sauce. It comes out great! Hope you try it and love it as much as we do.


★★★★★ 1 vote


  • 2 1/2 c
    london broil, thick cut
  • 1 pkg
    small whole button mushrooms
  • 1 pkg
    small whole cremini mushrooms
  • 1 bag(s)
    frozen pearl onions thawed
  • 1 1/2 c
    sour cream
  • 1 1/2 c
    light cream
  • 3 Tbsp
    tomato paste
  • 2 Tbsp
    dijon mustard
  • 2 tsp
    pimenton, smoked paprika
  • 1 stick
    unsalted butter
  • ·
    beef stock, unsalted
  • 1 pkg
    egg noodles, cooked in very salty water. mix with butter and parsley
  • ·
    bunch of parsley, chopped
  • ·
    salt and pepper to taste

How to Make Beef Stroganoff with Egg Noodles


  1. Melt a tablespoon of butter in a dutch oven and saute the pearl onions until they just start to get a touch of color, remove from pan and place on a place
  2. Melt another tablespoon of butter and cook the mushrooms in and cook until lightly golden. Remove from pan and set on plate with the pearl onions
  3. Season the meat with salt and pepper (this time I actually sprinkled with garlic powder (optional)
  4. Add another tablespoon of butter and cook the steak on both sides until a nice crust forms. Under cook the meat here, it will cook more in the sauce. It's a tough cut of meat so make sure you do not over cook it at this point or the meat will be inedible
  5. remove the beef from the pan and place it on the place with the mushrooms and onions to rest
  6. Add the beef stock, enough to cover the bottom of the pan and scrap the pan to deglaze, that is flavor in that pan, yummy
  7. add the sour cream, cream, mustard, worcestershire, tomato paste and stir
  8. add the paprika and salt and pepper to taste. And taste it.
  9. return the onions and mushrooms to the pan and any juices, they add so much flavor, why waste them?
  10. slice the beef and add to the pan and any juice you can keep.
  11. Cook the noodles in really salty boiling water. Drain and add to a large bowl with butter and chopped parsley and salt and pepper.
  12. Place the noodles in a bowl and cover with the stroganoff sprinkle with parsley and serve right away! so so good!

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About Beef Stroganoff with Egg Noodles

Course/Dish: Beef

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