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Creamy Russian Style Stroganoff with Egg Noodles and Caramelized Onion

Creamy Russian-Style Stroganoff with Egg Noodles and Caramelized Onion

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine European, Russian
Servings 4

Equipment

  • Large skillet or sauté pan Preferably stainless steel or cast iron for better browning. A nonstick pan works in a pinch but won't develop the same depth of flavor.
  • Large pot For boiling egg noodles.
  • Tongs or wooden spoon For stirring and handling beef and onions.
  • Measuring cups and spoons
  • Knife and Cutting Board
  • Colander For draining noodles.

Ingredients
  

For the Stroganoff

  • 1 ½ lbs beef sirloin or tenderloin thinly sliced into strips (you can also use boneless ribeye or even stew meat if slow-cooking)
  • 2 tbsp all-purpose flour
  • 1 ½ tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp vegetable oil or sunflower oil for a more authentic taste
  • 1 tbsp unsalted butter
  • 1 large yellow onion thinly sliced
  • 3 cloves garlic minced
  • 8 oz cremini or white mushrooms sliced
  • 1 tbsp tomato paste
  • 1 cup beef broth preferably low sodium
  • 1 tbsp Worcestershire sauce
  • ½ cup full-fat sour cream
  • 1 tsp Dijon mustard optional but recommended
  • 2 tbsp fresh parsley finely chopped (for garnish)

For Serving

  • 12 oz wide egg noodles
  • Salted water for boiling noodles
  • Extra butter for tossing the noodles optional

Instructions
 

Prepare the Beef

  1. Start by slicing your beef into thin strips, about ¼ inch thick. To make this easier, freeze the meat for 15–20 minutes beforehand so it firms up. Toss the beef strips with flour, salt, and pepper in a bowl until evenly coated. This helps create a light crust and thickens the sauce later.

Brown the Beef

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the beef in batches to avoid overcrowding. Sear the beef until browned on both sides, about 2–3 minutes per side. Don’t worry about fully cooking it now—just get some good browning. Remove the beef to a plate and repeat with the remaining pieces, adding a bit more oil as needed.

Sauté Onions and Mushrooms

  1. Lower the heat to medium and add 1 tablespoon of butter to the same skillet. Add the sliced onions and a pinch of salt. Cook for about 10 minutes, stirring occasionally, until onions are deeply golden and caramelized. Add the mushrooms and cook until they release their moisture and begin to brown—about 7 more minutes. Then stir in the garlic and cook for 1 minute until fragrant.

Build the Sauce

  1. Add the tomato paste to the onion-mushroom mixture and cook for 2 minutes to caramelize. Deglaze the pan with beef broth, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce and optional Dijon mustard.

Simmer with Beef

  1. Return the seared beef (and any accumulated juices) to the skillet. Simmer gently over low heat for 10–15 minutes until the beef is tender and the flavors meld. If you used a tougher cut, such as chuck or stew meat, you can cover and cook over very low heat for an additional 30 minutes to make it extra tender—very similar to a beef stroganoff crockpot style method.

Finish with Sour Cream

  1. Turn off the heat and stir in the sour cream. Do this off the heat to prevent curdling and keep the sauce creamy. Adjust seasoning with salt and pepper if needed.

Cook the Noodles

  1. While the sauce simmers, cook the egg noodles in salted boiling water according to package instructions (usually 8–10 minutes). Drain and toss with a bit of butter for extra richness.

Serve It Up

  1. Plate the buttery egg noodles and ladle generous portions of the stroganoff over them. Garnish with freshly chopped parsley and serve immediately.