Garlic Butter Supper Club Beef Stroganoff
December 29, 2025
The dinner-party favorite, upgraded with garlic butter noodles!
This Beef Stroganoff feels like something you’d see served at a 1960s dinner party, the kind where everything came out of one big skillet and felt just a little bit fancy. Creamy sauce, tender beef, mushrooms, and buttery egg noodles were the height of comfort food cool back then, and honestly, they still hold up. This version keeps that retro spirit but skips the complicated steps, making it perfect for a modern weeknight while still feeling straight out of a midcentury cookbook.
Why You’ll Love This Recipe
- Creamy, classic beef stroganoff inspired by 1960s supper club dinners.
- Rich garlic butter egg noodles that add an extra layer of flavor.
- Made in one skillet with simple, familiar ingredients.
- Comforting without feeling heavy or complicated.
- Perfect for weeknight dinners but special enough for guests.
Ingredient Notes
- Beef: Sirloin stays tender and cooks quickly. Stew meat works too if sliced thin and simmered a bit longer.
- Wine: Adds depth and richness to the sauce. You can swap it for extra beef broth if needed.
- Sour Cream: Full-fat gives the creamiest texture and helps prevent curdling.
- Egg Noodles: A classic stroganoff pairing that holds onto the creamy sauce, especially when buttered.
- Mushrooms: Fresh mushrooms add the best flavor, but canned mushrooms give a true retro supper club feel.
Quick Prep Notes
Can I make this with stew meat instead of sirloin?
Yes. Slice the stew meat thin and allow it to simmer a few extra minutes so it becomes tender before adding the sour cream.
Do I need to use wine in the sauce?
No. The wine adds depth, but you can replace it with additional beef broth and the recipe will still be rich and flavorful.
How do I keep the sour cream from curdling?
Remove the skillet from heat before stirring in the sour cream and mix gently until smooth.
Garlic Butter Supper Club Beef Stroganoff
Ingredients
For the stroganoff
- 1 lb beef sirloin or stew meat, thinly sliced
- Salt and freshly cracked black pepper
- 1 tablespoon of butter
- 1 small onion, diced
- 1 cup sliced mushrooms
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/4 cup of pasta water (from pasta below)
- ¼ cup white wine (optional)
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
For the garlic butter noodles
- 8 oz egg noodles
- Salt, for the pasta water (reserve 1/4 cup water)
- 2 tablespoons butter
- 1 tablespoon minced garlic
- Fresh cracked black pepper
- Chopped chives, optional for serving
Instructions
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Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside, reserving 1/4 cup of the pasta water.
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Season the beef generously with salt and black pepper. In a large skillet preheated over high heat, melt 1 tablespoon of butter. Add the beef in a single layer and sear quickly until browned but not overcooked. Remove from the pan and set aside.
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Reduce the heat to medium and add the remaining 2 tablespoons of butter. Add the onion and mushrooms and cook until soft and translucent, about 3–4 minutes. Season lightly with salt and pepper, stirring occasionally, and allow them to cook until golden and tender. This step builds a lot of flavor, so don’t rush it.
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Sprinkle the flour over the vegetables and stir to coat. Cook for about 1 minute to remove the raw flour taste. Slowly pour in the wine, stirring constantly and scraping up any browned bits from the pan. Gradually add the beef broth and bring the mixture to a simmer.
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Stir in the Dijon mustard, paprika, and sour cream until smooth and creamy.
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Return the beef to the skillet along with half of the reserved pasta water. Cover and let the sauce simmer gently for 10 minutes.
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Remove the lid, increase the heat slightly to medium, and simmer for another 10 minutes, stirring occasionally, until the sauce thickens and reduces.
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For the pasta, place the pot back over medium heat. Add 1 tablespoon of butter and the garlic, cooking until fragrant, about 1–2 minutes. Add the cooked noodles back to the pot along with the remaining reserved pasta water and freshly cracked black pepper. Toss until heated through.
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Serve the stroganoff over the garlic butter noodles and finish with chopped chives and an extra crack of black pepper on top.
FAQ
Can I make this beef stroganoff ahead of time?
Yes. Make the sauce ahead and store it separately from the noodles. Reheat gently on the stove and cook the noodles fresh for the best texture.
What’s the best noodle substitute if I don’t have egg noodles?
Wide pasta like fettuccine or pappardelle works well, though egg noodles give the most classic texture.
Can I freeze beef stroganoff?
It’s not recommended, as sour cream sauces can separate when frozen and reheated.
How do I thicken the sauce if it seems too thin?
Let it simmer uncovered for a few extra minutes, or stir in a small slurry of flour and broth before removing from heat.
What sides pair well with this recipe?
Simple sides like buttered peas, green beans, or a crisp salad balance the richness nicely.
Sprinkle of Fun
Lean into the retro dinner party feel and serve this stroganoff family-style, straight from the skillet. Add simple sides like buttered peas or green beans, pour sparkling water or ginger ale into low glasses, and put on a 1960s playlist while dinner cooks. It’s the kind of meal that feels relaxed, familiar, and just a little special, exactly how supper club dinners were meant to be.
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