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Beef Stroganoff with Butter Noodles
I used to serve stroganoff over egg noodles because it felt right, but I swapped to butter noodles last year and never looked back. The extra richness from the pasta's own fat makes the whole dish feel more luxurious without adding any work — honestly, I think this was my favorite mistake of recent cooking years.
Ingredients
Method
- Cook the egg noodles in a large pot of salted boiling water according to package directions until just tender. Drain and return to the pot. Add the 4 tablespoons butter and ½ teaspoon kosher salt; toss gently to coat every strand evenly. Set aside covered.
- Season the beef strips generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking. Working in batches so you don't crowd the pan, sear the beef for about 1½ minutes per side until browned. Transfer to a plate — do not clean the skillet; that fond is flavor gold.
- Reduce heat to medium and add the diced onion to the same skillet. Cook for 4-5 minutes until softened and translucent. Add the garlic and cook for another minute, watching closely so it doesn't burn.
- Toss in the sliced mushrooms and cook for 6-7 minutes until they've released their liquid and are well browned. Push everything to one side of the pan, sprinkle the flour over the exposed bottom, and let it toast for 30 seconds before stirring it into the vegetables.
- Slowly pour in the beef broth and white wine, scraping up all those browned bits from the bottom with a wooden spoon. Stir in the Worcestershire sauce and bring to a gentle simmer. Cook for about 4 minutes until the sauce has thickened enough to coat the back of a spoon.
- Remove the skillet from heat. Whisk in the sour cream until smooth, then return the seared beef (along with any juices that collected on the plate) to the pan. Let it rest off the heat for 2-3 minutes — this is important so the sauce doesn't curdle and the beef stays tender.
- Serve the stroganoff spooned over the butter noodles, garnished with fresh parsley. The dish is best enjoyed immediately while the noodles are still warm.
Nutrition
Notes
What keeps me coming back is how forgiving it is. You can use flank steak or skirt steak depending on what you find at the market. The sauce holds up well if you let it rest a few minutes before serving, and the buttered noodles soak it up like nothing else I've tried.
The real trick? Don't skimp on the butter in the noodles. Two tablespoons makes all the difference — and I mean that literally, not metaphorically. The extra fat coats every strand and carries the sauce into places a thinner noodle would miss.
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