Peppercorn Steak Stroganoff Egg Noodles Recipe

Introduction

Peppercorn Steak Stroganoff served over tender egg noodles is a comforting and flavorful dish perfect for any night of the week. This recipe features juicy beef strips in a creamy peppercorn sauce with mushrooms and onions, making it a delicious twist on the classic stroganoff.

Ingredients

• 1 lb beef steak (cut into strips)
• 2 tablespoons olive oil (for sautéing the steak and vegetables)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 cup mushrooms (sliced, cremini or white button)
• 2 tablespoons black peppercorns (crushed)
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons Worcestershire sauce
• 12 oz egg noodles
• Salt (to taste)
• Fresh parsley (chopped, for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set aside, lightly tossing them with a drizzle of olive oil to prevent sticking.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the beef strips in a single layer to sear. Avoid overcrowding the pan to ensure a good crust. Cook for about 2-3 minutes on each side until browned but not fully cooked through. Remove the beef and set aside.
3. Step 3: In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and sliced mushrooms, sautéing until the mushrooms release their juices and become tender, about 5 minutes.
4. Step 4: Add the crushed black peppercorns to the skillet, stirring to coat the vegetables. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the pan. Let the mixture simmer for 5 minutes to reduce slightly and deepen the flavors.
5. Step 5: Lower the heat and stir in the sour cream until the sauce is creamy and smooth. Return the seared beef strips to the skillet, stirring gently to combine. Heat through for 2-3 minutes, seasoning with salt to taste.
6. Step 6: Serve the peppercorn steak stroganoff over the warm egg noodles. Garnish with freshly chopped parsley for a bright, fresh finish.

Tips & Variations

• Use freshly cracked black peppercorns for a more intense pepper flavor.
• Try substituting sour cream with Greek yogurt for a slightly tangier sauce.
• Add a splash of white wine when simmering the broth for added depth.
• For a vegetarian version, omit the beef and add extra mushrooms or plant-based protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth or water to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, tender cuts like sirloin, ribeye, or flank steak work well when sliced thinly. Avoid tougher cuts unless you plan to cook them longer to tenderize.

Can I prepare the stroganoff sauce ahead of time?

Yes, you can make the sauce a few hours in advance and refrigerate it. Reheat gently and stir in the beef just before serving to keep it tender.

Peppercorn Steak Stroganoff Egg Noodles Recipe

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★★★★★

4.9 from 103 reviews

Peppercorn Steak Stroganoff Egg Noodles is a rich and creamy dish featuring tender seared beef strips cooked with mushrooms, onions, and cracked black peppercorns in a savory sour cream sauce. Served over perfectly cooked egg noodles, this comforting meal combines bold flavors with smooth textures for a satisfying dinner.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Sauce

• 1 lb beef steak, cut into strips
• 2 tablespoons olive oil (for sautéing the steak and vegetables)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms (sliced cremini or white button mushrooms)
• 2 tablespoons black peppercorns, crushed
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons Worcestershire sauce
• salt, to taste

Noodles and Garnish

• 12 oz egg noodles
• fresh parsley, chopped for garnish

Instructions

1. Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain the noodles and set aside, tossing lightly with a drizzle of olive oil to prevent sticking.
2. Sear the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the beef strips in a single layer to sear. Avoid overcrowding to ensure a good crust. Cook for 2-3 minutes on each side until browned but not fully cooked through. Remove the beef and set aside.
3. Sauté Vegetables: In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Stir in minced garlic and sliced mushrooms, sautéing until the mushrooms release their juices and become tender, about 5 minutes.
4. Add Flavorings and Simmer: Stir in the crushed black peppercorns to coat the vegetables. Pour in the beef broth and Worcestershire sauce while scraping up browned bits from the pan. Let the mixture simmer for 5 minutes to reduce slightly and intensify the flavors.
5. Make the Sauce and Combine: Lower the heat and stir in the sour cream until the sauce is creamy and smooth. Return the seared beef strips to the skillet, gently stirring to combine. Heat through for an additional 2-3 minutes. Season with salt to taste.
6. Serve: Plate the cooked egg noodles and spoon the peppercorn steak stroganoff over them. Garnish with freshly chopped parsley to add color and freshness. Serve immediately.

Notes

• Use freshly crushed black peppercorns for the best flavor and bite.
• Do not overcook the beef strips; they should remain tender and slightly pink inside.
• Adjust sour cream quantity for preferred creaminess and tang.
• Toss the noodles with a little olive oil after draining to prevent clumping.
• For a richer sauce, you can add a splash of heavy cream along with sour cream.

Keywords: Peppercorn steak stroganoff, beef stroganoff, egg noodles, creamy beef recipe, quick dinner, stovetop stroganoff