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Classic Russian Beef Stroganoff with Buttered Egg Noodles inspired by Café Budapest
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Inspired by Café Budapest

Classic Russian Beef Stroganoff with Buttered Egg Noodles

Main Course
This timeless Russian dish features tender strips of beef in a rich, creamy mushroom sauce. The quick searing technique preserves the meat's tenderness, while the deglazing step captures all the flavorful fond from the pan. Served over buttered egg noodles, this elegant yet comforting dish balances sophisticated flavors with straightforward preparation.
Prep Time 25 mins
Cook Time 25 mins
Inactive Time 30 mins
Total Time 80 mins
Servings 4

Ingredients

  • 1 1/2 lbs Beef tenderloin or sirloin (Cut into 1/4-inch strips)
  • 1 lb Cremini mushrooms (Sliced)
  • 1 medium Yellow onion (Thinly sliced)
  • 3 cloves Garlic (Minced)
  • 4 tbsp Unsalted butter (Divided)
  • 2 tbsp Vegetable oil
  • 2 tbsp All-purpose flour
  • 1 1/2 cups Beef broth
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 3/4 cup Sour cream (Room temperature)
  • 2 tbsp Brandy or cognac (Optional)
  • 12 oz Egg noodles
  • 2 tbsp Fresh parsley (Chopped, for garnish)
  • 1 1/2 tsp Kosher salt (Divided, plus more for pasta water)
  • 1 tsp Black pepper (Freshly ground)
  • 1/2 tsp Paprika (For garnish)

Tools You'll Need

  • Large skillet or Dutch oven
  • Large pot for cooking noodles
  • Colander
  • Sharp knife
  • Cutting board
  • Whisk
  • Mixing bowls

Chef's Tip

Pat the beef very dry before searing and work in small batches to ensure proper browning rather than steaming. For the most tender result, slice the beef against the grain and cook it just until medium-rare—it will continue to cook slightly in the sauce.

Instructions

  1. Place beef in freezer for 20-30 minutes to firm up for easier slicing. Remove and cut into thin strips against the grain.
  2. Pat beef strips dry with paper towels. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. In a large deep skillet or Dutch oven, heat 1 tablespoon oil over high heat until shimmering.
  4. Working in batches to avoid crowding, quickly sear beef strips for about 1 minute per side until browned but still rare inside. Transfer to a plate.
  5. Reduce heat to medium and add 2 tablespoons butter to the same pan. Add mushrooms and cook undisturbed for 2 minutes, then stir and continue cooking until golden brown, about 5 minutes total.
  6. Add onions and remaining salt. Cook until onions are softened, about 3-4 minutes.
  7. Add garlic and cook for 30 seconds until fragrant.
  8. If using brandy, add it now and cook for 1 minute, scraping up browned bits from the bottom of the pan.
  9. Sprinkle flour over the mushroom mixture and stir constantly for 1 minute.
  10. Gradually whisk in beef broth, followed by Dijon mustard and Worcestershire sauce. Bring to a simmer and cook for 5 minutes until slightly thickened.
  11. Meanwhile, cook egg noodles in salted water according to package directions until al dente. Drain and toss with remaining 2 tablespoons butter.
  12. Reduce heat to low under the sauce. In a small bowl, mix a few tablespoons of the hot sauce into the sour cream to temper it.
  13. Stir the tempered sour cream back into the sauce. Add the beef with any accumulated juices.
  14. Gently heat through for 2-3 minutes, being careful not to boil (which would curdle the sour cream). Season with remaining pepper and adjust salt to taste.

Plating

Serve the beef stroganoff over a bed of buttered egg noodles. Garnish with chopped fresh parsley and a light sprinkle of paprika for color.

Storage & Reheating

Refrigerate beef and sauce separately from noodles in airtight containers for up to 3 days. When reheating, warm gently over low heat, stirring occasionally and adding a splash of beef broth if needed to thin the sauce. Freezing is not recommended due to the dairy content.

About This Recipe

A staple of Russian cuisine that gained international fame, beef stroganoff beautifully represents the elegant yet comforting nature of Imperial Russian cooking. This version maintains the classic elements—tender beef, mushrooms, and a tangy sour cream sauce—while making it accessible for home preparation. The careful cooking techniques preserve the beef's tenderness while building layers of flavor that have made this dish endure for generations.

How did it turn out?

We'd love to hear about your experience making this recipe!