Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz wide egg noodles
- 1.25 lb top sirloin, sliced 1/2-inch thick against the grain
- 1 lb cremini mushrooms, sliced
- 1 large yellow onion (about 8 oz), thinly sliced
- 2–3 cloves garlic, minced
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil, divided
- 1.5 tbsp all-purpose flour
- 1 cup full-fat sour cream
- 1 cup low-sodium beef broth
- 1/2 cup dry white wine (or extra broth)
- 1 tbsp Dijon mustard
- 2 tsp sweet paprika
- 1 tbsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 1/4 cup chopped chives, plus extra for garnish
- Kosher salt and freshly ground black pepper
Do This
- 1) Bring a large pot of water to a rolling boil (212°F). Salt well (1 tbsp kosher salt) and cook noodles 6–7 minutes; reserve 1/2 cup pasta water and drain.
- 2) Pat beef dry; season with 3/4 tsp salt and 1/2 tsp pepper. Sear in 1 tbsp oil + 1 tbsp butter over medium-high, 60–90 seconds per side to 130–135°F (medium-rare). Transfer to a plate.
- 3) Add remaining 1 tbsp oil; brown mushrooms 7–8 minutes. Add onion + 1 tbsp butter; cook 5–6 minutes. Stir in garlic 30 seconds.
- 4) Sprinkle flour; cook 1 minute. Deglaze with wine; reduce 2 minutes. Stir in broth, Worcestershire, Dijon, paprika; simmer 3–5 minutes until slightly thick.
- 5) Reduce heat to low (keep sauce at 180–190°F). Whisk sour cream in; do not boil.
- 6) Return beef and juices; add noodles, lemon juice, and chives. Loosen with pasta water as needed. Season and serve.
Why You’ll Love This Recipe
- Creamy, tangy sauce balanced with Dijon, paprika, and a touch of lemon.
- Seared sirloin stays tender and juicy, not overcooked.
- Loads of savory mushrooms and onions for depth and texture.
- Weeknight-friendly but special enough for company.
Grocery List
- Produce: Cremini mushrooms, yellow onion, garlic, chives, lemon
- Dairy: Sour cream, unsalted butter
- Pantry: Wide egg noodles, olive oil, beef broth, dry white wine, Dijon mustard, sweet paprika, Worcestershire sauce, all-purpose flour, kosher salt, black pepper
Full Ingredients
Beef and Noodles
- 12 oz wide egg noodles
- 1.25 lb top sirloin steak, trimmed and sliced 1/2-inch thick against the grain (2-inch long strips)
- 3/4 tsp kosher salt (for beef), plus more for pasta water
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil (for searing)
- 1 tbsp unsalted butter (for searing)
Mushrooms and Aromatics
- 1 lb cremini mushrooms, cleaned and sliced 1/4-inch thick
- 1 large yellow onion (about 8 oz), halved and thinly sliced
- 2–3 cloves garlic, minced (about 2 tsp)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Sauce and Finish
- 1.5 tbsp all-purpose flour
- 1/2 cup dry white wine (or sub more broth)
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tsp sweet paprika (Hungarian-style preferred)
- 1 cup full-fat sour cream
- 1 tsp fresh lemon juice
- 1/4 cup finely chopped fresh chives, plus extra for garnish
- Reserved pasta water, as needed (2–4 tbsp)
- Additional kosher salt and freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Prep and heat your water
Set a large pot (at least 5 quarts) of water over high heat and bring to a rolling boil (212°F). Meanwhile, pat the sliced sirloin dry with paper towels so it sears properly. Season the beef evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Keep the rest of your ingredients measured and ready.
Step 2: Cook the noodles
Salt the boiling water generously (about 1 tablespoon kosher salt). Add the wide egg noodles and cook until just shy of al dente, 6–7 minutes. Reserve 1/2 cup of the starchy pasta water, then drain. Toss the drained noodles with 1 teaspoon of the butter to prevent sticking. Keep warm.
Step 3: Sear the beef
In a large 12-inch skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high until the fat shimmers. Add the beef in a single layer (work in 2 batches to avoid crowding). Sear 60–90 seconds per side until browned and the thickest pieces reach 130–135°F for medium-rare. Transfer to a plate, tent loosely with foil, and keep the juices.
Step 4: Brown mushrooms and soften onions
Return the skillet to medium-high and add the remaining 1 tablespoon olive oil. Add mushrooms in an even layer; cook undisturbed for 4 minutes to develop color, then stir and cook 3–4 minutes more until browned and their moisture has evaporated. Add the onion and remaining 1 tablespoon butter; cook, stirring, 5–6 minutes until the onion is translucent and lightly golden. Stir in the garlic and cook 30 seconds until fragrant.
Step 5: Build and reduce the pan sauce
Sprinkle the flour over the mushroom-onion mixture and cook, stirring, for 1 minute. Deglaze with the white wine, scraping up browned bits; simmer 2 minutes to reduce by about half. Stir in the beef broth, Worcestershire, Dijon, and sweet paprika. Bring to a brisk simmer for 3–5 minutes until slightly thickened and glossy. Turn the heat to low and stabilize the sauce at 180–190°F—hot but below a full simmer.
Step 6: Finish with sour cream (no curdling) and lemon
Place the sour cream in a small bowl. Whisk in a ladle of hot sauce to temper, then stir the sour cream mixture into the skillet. Keep the temperature under 190°F to prevent curdling—do not boil. Stir in the lemon juice for brightness. Taste and add salt and pepper as needed.
Step 7: Toss with noodles, chives, and the beef
Return the seared beef and any accumulated juices to the pan, along with the warm noodles and chopped chives. Toss gently until everything is coated. If the sauce feels too thick, splash in 2–4 tablespoons reserved pasta water until it clings silkily to the noodles. Serve immediately, garnished with extra chives and a light dusting of paprika if you like.
Pro Tips
- Partially freeze the steak for 20–30 minutes to make clean, even slices against the grain.
- Sear in batches so the beef browns instead of steams. A crowded pan cools the surface.
- Keep the sauce below a simmer (180–190°F) after adding sour cream to avoid splitting.
- Brown mushrooms well before adding onions—this concentrates their flavor and keeps the sauce from getting watery.
- Use reserved pasta water to fine-tune sauce texture so it coats the noodles perfectly.
Variations
- Chicken Stroganoff: Swap sirloin for 1.25 lb boneless, skinless chicken thighs. Sear to 165°F, slice, and proceed.
- Vegetarian: Replace beef with an extra 8 oz mushrooms and 8 oz seitan or tofu. Use vegetable broth.
- Gluten-Free: Use gluten-free wide noodles and thicken with 1 tbsp cornstarch whisked into the broth (skip the flour).
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat to 160°F, adding a splash of broth or water to loosen the sauce—avoid boiling to keep the sour cream smooth. For best results, make the sauce base through Step 5 up to 24 hours ahead, chill, then rewarm gently and finish with sour cream, beef, and noodles just before serving. Freezing is best done with the sauce base only (without sour cream); freeze up to 2 months, thaw overnight, then finish as directed.
Nutrition (per serving)
Approx. 820 calories; 45 g protein; 72 g carbohydrates; 31 g fat; 1,050 mg sodium; 3 g fiber. Values are estimates and will vary with specific ingredients and brands.
