Beef Stroganoff over Pasta

beef stroganoff over egg noodles pasta

Thanks to Cara Kretz at Homemade Italian Cooking for this savory recipe!
Servings: 6 people


  • 1 tbsp canola oil
  • 2 tbsp butter
  • 1 medium onion, sliced
  • 1 lb crimini mushrooms, sliced in thirds depending on size
  • 1 ½ lbs steak, cut in ¼ inch thick strips
  • 2 tbsp brandy (optional)
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • ½ tsp pepper, freshly ground
  • ½ cup beef broth
  • 1 bay leaf
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
  • 1 tbsp chives, chopped
  • 1 1/2 lb egg noodles


  1. Heat the canola oil on medium-high in a heavy pan.
  2. Fry the steak strips quickly, turning to sear once. The meat should still be pink. Set steak strips aside.
  3. Turn off the stovetop, adding the brandy to the same pan. Cook until all alcohol burns off.
  4. Heat the butter in the same pan, heat on medium, and cook the mushrooms and onions for 8-10 minutes, until onions are caramelized.
  5. Whisk the beef broth, Dijon, and Worcestershire sauce together in a separate bowl, until the mixture is smooth. Add the broth sauce to the pan, scraping the bottom to release the steak flavor.
  6. Add the bay leaf and salt and pepper to the pan, and cook for approximately 4 minutes, until bubbling.
  7. Return the steak strips to the pan and cook another 4 minutes to reduce the sauce.
  8. Remove the bay leaf and slowly add the sour cream and parsley, stirring. Remove from heat.
  9. Serve over egg noodles (cooked according to package), and garnish with chives.

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