American · main

Beef Stroganoff with Egg Noodles

Beef Stroganoff with Egg Noodles reads umami 8.4, richness 6.8 and salinity 3.9 on Palate's 0–10 flavor X-ray — a American main, about 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.0 / 10
• Sweet & Fruity — 2.3 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 7.3 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 8.4 · Richness 6.8 · Salinity 3.9 · Allium 3.8 · Sourness 2.9 · Funk & Ferment 2.5 · Earthy 2.4 · Herbaceous 1.9 · Sweetness 1.9 · Nutty 1.6 · Warm Spice 1.3 · Fruity 1.2 · Bitterness 1.0 · Floral 0.9 · Citrus 0.9 · Heat 0.7

What's in it (16)

• hot cooked egg noodles — 340 g
• sirloin steak beef — 680 g
• salt — 5 g
• black pepper — 3 g
• all-purpose flour — 23 g
• unsalted butter — 41 g
• vegetable oil — 14 g
• cremini mushrooms — 454 g
• yellow onion — 110 g
• garlic — 9 g
• dry sherry — 59 g
• beef broth — 473 g
• worcestershire sauce — 15 g
• dijon mustard — 15 g
• sour cream — 177 g
• parsley — 7 g

Time & effort: about 38 min · effort: involved

Nutrition (per 100 g, engine-estimated): 153.2 kcal, 10.3 g protein, 9.5 g fat, 9.5 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Bring a large pot of well-salted water to a boil. Cook the egg noodles until just al dente according to the package, 7-9 minutes. Drain, toss with 1 tablespoon of the butter, and set aside.
2. Pat the beef strips dry, season with the salt and pepper, then toss with the flour until lightly coated.
3. Heat the oil and 1 tablespoon of the butter in a large skillet over high heat until shimmering. Sear the beef in two batches without crowding, until deeply browned on the outside but still pink in the center, about 90 seconds per side, roughly 6 minutes total across both batches; transfer to a plate.
4. Add the remaining 1 tablespoon butter and the mushrooms to the same skillet over medium-high heat. Cook, stirring occasionally, until deeply golden and any released liquid has evaporated, 7-8 minutes.
5. Add the onion and cook until softened and lightly caramelized at the edges, 4-5 minutes.
6. Stir in the garlic and cook until fragrant, about 30 seconds.
7. Pour in the sherry, scraping up the browned bits from the bottom of the pan, and simmer until nearly evaporated, 1-2 minutes.
8. Add the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, 5-6 minutes.
9. Return the seared beef and any accumulated juices to the skillet and remove from the heat. Stir a few spoonfuls of the hot sauce into the sour cream to temper it, then stir the mixture back into the skillet.
10. Set the skillet over low heat and warm gently, stirring, until the sauce is glossy and the beef is heated through, about 2 minutes; do not let it boil, or the sauce may curdle. Taste and season with more salt as needed.
11. Divide the buttered noodles among bowls, spoon the stroganoff over the top, and finish with the parsley.

Dishes with a similar flavor shape

• Skillet Beef Stroganoff — American
• Skillet Salisbury Steak with Mushroom Gravy — American
• Meatball Subs with Melted Provolone — Italian-American
• Swedish Meatballs with Creamy Gravy — Scandinavian
• Baked Rigatoni with Mini Meatballs — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.