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Homemade beef stroganoff on a blue dinner plate.

Homemade Beef Stroganoff with Egg Noodles

  • Author: Nancy Blackstone
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 Minutes
  • Yield: 4-6 Servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Russian



1/2 cup butter

kosher salt

black pepper

2 pounds beef cut into thin strips (beef tenderloin, top sirloin, or boneless rib eye)

1 medium yellow onion, sliced into thin strips

8 oz. sliced mushrooms

2 cloves garlic, minced

1/4 cup red or white cooking wine

3 tablespoons flour

1 cup beef broth

1 tablespoon Worcestershire sauce

3 tablespoons flour

1 cup sour cream

1 teaspoon dijon mustard

1 lb. of wide egg noodles, cooked to al dente in salted water

freshly chopped parsley for garnish, if desired


  1. Melt butter in skillet; season steak with salt and pepper and brown about 4 minutes on each side. Remove from pan with slotted spoon and set aside, keeping warm.
  2. Add onion and mushrooms to skillet and sauté until onion is translucent and mushrooms are soft, 8-10 minutes.
  3. Add garlic and sauté 1 minute. 
  4. Add red or white wine to pan, scraping bottom to deglaze. 
  5. Mix flour, beef broth and Worcestershire sauce together until flour is dissolved, then pour into pan. Return beef to pan and cook on low, stirring constantly until sauce thickens.
  6. Combine sour cream and dijon mustard, then add to pan and heat through.
  7. Serve over hot cooked noodles. Garnish with fresh parsley if desired.


Keywords: Gluten free beef stroganoff, Russian dinner, French dinner, mid century dinner, 1950's dinner, 1960's dinner, 1970's dinner