Introduction

Peppercorn Steak Stroganoff with Egg Noodles is a comforting and flavorful dish perfect for any night of the week. Tender strips of beef are seared and simmered in a creamy peppercorn sauce, served over buttery egg noodles. This recipe balances rich flavors with a hint of spice for a satisfying meal.

A white bowl holds a layered dish starting with a base of wide, yellow egg noodles that look soft and slightly curled. On top of the noodles lie several strips of medium-rare steak with a pink center and a browned, seared outer edge. Over the steak rests a dollop of creamy white sauce speckled with black pepper. Surrounding the sauce are caramelized brown mushroom slices, scattered with fresh green parsley bits, which are also sprinkled lightly over the entire dish along with cracked black pepper. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 mushrooms)
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

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 with a drizzle of olive oil to prevent sticking.
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 nice crust. Cook for about 2-3 minutes on each side until browned but not fully cooked through. Remove the beef from the skillet and set aside.
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.
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 develop flavor.
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 an additional 2-3 minutes, seasoning with salt to taste.
Step 6: Serve the luscious peppercorn steak stroganoff sauce over the warm egg noodles. Garnish with freshly chopped parsley for a pop of color and freshness. Dive in immediately for the best experience!

Tips & Variations

For a milder pepper flavor, reduce the amount of crushed black peppercorns or grind them more finely.
Swap sour cream with Greek yogurt for a lighter, tangy twist.
Add a splash of white wine when simmering the broth for extra depth of flavor.
Use different mushroom varieties like shiitake or portobello for earthier notes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, stirring occasionally. Avoid boiling to prevent the sour cream from curdling. Adding a splash of beef broth or water can help restore the sauce’s creaminess.

How to Serve

A close-up of a white plate showing a dish with three main layers: the bottom layer is twisted, flat egg noodles in a light golden color, coated lightly with sauce and sprinkled with small pieces of green parsley; the middle layer consists of medium-rare steak slices with a browned outside and a pink inside, placed on top of the noodles; the top layer contains sautéed, glossy brown mushroom slices with specks of black pepper and more chopped green parsley scattered on top, giving a fresh look. The whole dish has a shiny and slightly oily texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, tender cuts like sirloin, ribeye, or even tenderloin strips work best as they cook quickly and stay juicy. Avoid tougher cuts that require long braising.

Can I prepare the sauce in advance?

You can prepare the sauce ahead of time, but add the sautéed beef just before serving to keep it tender. Reheat the sauce gently and combine with the beef and noodles when ready to serve.