I’ve been craving some beef stroganoff for a while now. I wanted it from scratch though, none of that box stuff. Plus I always need new recipes to try out my homemade egg pasta.
This dish was a success. Tender strips of sirloin combined with this delicious sauce really seals the deal.
So lets get started with the egg pasta first. This will take the majority of the time. Everything else is pretty quick. I cover the egg pasta in detail in another post, so here’s the link to that.
Once your egg pasta is done resting and you’ve quartered up your pasta ball into wedges, go ahead and grab your first wedge. Make sure to keep the other ones wrapped up so they don’t dry out. This is the same way I make my fettucine, with a few extra steps though. I wanted my noodles to twist like store bought egg noodles. It’s a little extra work, but adds so much beauty to this dish.
Split your wedge in half and work one piece at a time. The other half shouldn’t dry out before you get this piece done. But if you’re worried, just wrap it up loosely until you’re ready for it. Now roll out your pasta dough to about 1/8 inch. Go ahead and slice it cross ways into quarter pieces, then long ways into strips. You can take your time, but they don’t have to be perfect. The imperfections of hand cut pasta will give your dish rustic style.
Once you get those strips cut, lay them out on a towel to dry some. Before you can twist them, they’ll need to dry a bit. So go ahead and work on the other half of your wedge.
Take Note
When I made these it was rainy, then sunny, then rainy, etc. I had my windows open to enjoy the breeze. But I didn’t realize the humidity would affect my drying time until after. It took way longer for these to dry than normal. Over the winter I made some egg pasta that dried pretty fast (lower humidity in the air). So keep in mind your environmental conditions. When your noodles feel firm and dry to the touch, they are ready to cook.
My egg pasta recipe is pretty solid though, so don’t worry yourself too much. I just wanted to give you a heads up if your pasta is taking longer to dry than suggested.
Drying the Pasta
Be sure to give yourself plenty of counterspace to dry your pasta. If your pasta feels a little sticky while drying on the towel, they aren’t ready to twist yet. You also don’t wanna over dry them before you twist them either. I would suggest checking on them after 5 minutes and go from there. When you can give them a gentle twist and they flex nicely without tearing, you’re good to go. Gently twist up your noodle strips and let them finish drying so they retain their shape when you boil them.
Now you can either finish drying your twisted pasta on another towel or on the counter. As long as they aren’t sticky the counter is fine. But you should have a little assembly line going now, repeating each wedge like the first one. Make sure you don’t stack your noodles on top of each other. They won’t dry evenly if you do, and they’ll stick together.
When all your noodles are done and drying, leave them for about an hour (or until they harden up).
The Beef
I scored this nice sirloin at my local grocery. They have the best meat selections anywhere. Plus I got it on discount.
I trimmed the sirloin nicely to remove excess gristle. Next you want to thinly slice the sirloin across the grain. This will make your beef very tender and delicious. Toss all your strips in 1/4 cup of all purpose flour until coated evenly.
I would suggest waiting to toss your sirloin strips in the flour until you are ready to add them to the skillet, otherwise they might stick together. That’s a mess you don’t want. Either way cover your meat and set to the side.
It’s all Coming Together
Go ahead and cook your egg noodles in a large pot of boiling water. Homemade egg pasta cooks way faster than store bought, so It should only take about 3 minutes. When they’re floating, they’re done. Strain them in a colander (don’t rinse them) and set to the side.
Preheat a large skillet over medium heat. While that’s heating up, thinly slice a medium sweet onion, and chop 4 ounces of white mushrooms. Drizzle some olive oil in your hot skillet and sauté 1 tbsp of minced garlic until nicely browned. Add the onion and mushrooms, and mix it all together. Cook for about 5 minutes, or until tender. When they’re done, transfer to a bowl and set to the side.
In the same skillet melt 3 tbsp of butter, then add your sirloin strips coated in flour. Cook until just browned, then mix the onion and mushrooms back in. Now pour in 2 cups of beef broth, 2 tbsp of Carolina Treet (I love this stuff), 2 tbsp of Worcestershire sauce, 2 tbsp of yellow mustard, and 1 cup of sour cream. Mix everything together well, and simmer for about 3-4 minutes. Turn off the heat and mix in your cooked egg noodles. Let everything thicken up for a few minutes, then serve it up and enjoy!
Homemade Beef Stroganoff
Ingredients
Egg Noodles
- 2 1/2 cups flour
- 4 large eggs
- 2 tbsp olive oil
- 1 tbsp salt
Stroganoff
- 1 pound sirloin steak
- 1/4 cup all purpose flour
- 1 sweet onion thinly sliced
- 4 oz. white mushrooms chopped
- 1 tbsp minced garlic
- 3 tbsp butter
- 2 cups beef broth
- 2 tbsp Carolina Treet
- 2 tbsp Worcestershire sauce
- 2 tbsp yellow mustard
- 1 cup sour cream
Instructions
- Mix egg pasta, wrap tightly in plastic, and rest for one hour.
- Once your egg pasta is done resting and you've quartered up your pasta ball into wedges, go ahead and grab your first wedge. Make sure to keep the other ones wrapped up so they don't dry out.
- Split your wedge in half and work one piece at a time. Now roll out your pasta dough to about 1/8 inch. Slice it cross ways into quarter pieces, then long ways into strips.
- Once you get those strips cut, lay them out on a towel to dry some. Before you can twist them, they'll need to dry a bit. So go ahead and work on the other half of your wedge.
- Gently twist up your noodle strips and let them finish drying so they retain their shape when you boil them.
- Repeat with the remaining wedges until all noodles are twisted and drying.
- When all your noodles are done and drying, leave them for about an hour (or until they harden up).
- Trim the sirloin to remove excess gristle. Thinly slice the sirloin across the grain. Toss all your strips in 1/4 cup of all purpose flour until coated evenly.I would suggest waiting to toss your sirloin strips in the flour until you are ready to add them to the skillet, otherwise they might stick together. Either way, cover your meat and set to the side.
- Go ahead and cook your egg noodles in a large pot of boiling water. Homemade egg pasta cooks way faster than store bought, so It should only take about 3 minutes. When they're floating, they're done. Strain them in a colander (don't rinse them) and set to the side.
- Preheat a large skillet over medium heat. While that's heating up, thinly slice a medium sweet onion, and chop 4 ounces of white mushrooms. Drizzle some olive oil in your hot skillet and sauté 1 tbsp of minced garlic until nicely browned. Add the onion and mushrooms, and mix it all together. Cook for about 5 minutes, or until tender. When they're done, transfer to a bowl and set to the side.
- In the same skillet melt 3 tbsp of butter, then add your sirloin strips coated in flour. Cook until just browned, then mix the onion and mushrooms back in. Now pour in 2 cups of beef broth, 2 tbsp of Carolina Treet (I love this stuff), 2 tbsp of Worcestershire sauce, 2 tbsp of yellow mustard, and 1 cup of sour cream. Mix everything together well, and simmer for about 3-4 minutes. Turn off the heat and mix in your cooked egg noodles. Let everything thicken up for a few minutes, then serve it up and enjoy!