Cube Steak Stroganoff over Buttered Egg Noodles

By AislePrompt Editorial · Published 2026-09-06 · Updated 2026-09-06

Cube steak strips and earthy cremini mushrooms braised in a rich sour cream and Dijon sauce, ladled over wide buttered egg noodles for the ultimate comfort-food classic. The cube steak becomes remarkably silky with a short braise in the creamy pan sauce. This American-inspired beef recipe, ready in about 47 minutes, pairs cube steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 614 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, sliced into 1/2-inch strips cube steak
• 1.5 tsp, divided kosher salt
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 3 tbsp, divided unsalted butter
• 1 large, thinly sliced yellow onion
• 10 oz, sliced cremini mushrooms
• 3, minced garlic cloves
• 1.5 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1.5 cups beef broth
• 3/4 cup, room temperature sour cream
• 2 tbsp, chopped fresh dill
• 12 oz wide egg noodles
• 2 tbsp unsalted butter (for noodles)
• 2 tbsp, chopped, for garnish fresh parsley

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season steak strips with 1 tsp salt and pepper, then toss with flour until lightly coated.
2. Step 2: Heat oil and 1 tbsp butter in a large skillet over high heat. Sear beef strips in a single layer, 1-2 minutes per side, working in batches to avoid crowding. Remove to a plate.
3. Step 3: Reduce heat to medium. Add 2 tbsp butter and cook onion for 5 minutes until softened and starting to caramelize. Add mushrooms and cook 6-7 minutes until golden and most moisture has evaporated. Add garlic and cook 30 seconds.
4. Step 4: Stir in Dijon mustard and Worcestershire sauce. Pour in beef broth, scraping up browned bits. Bring to a simmer and cook 4 minutes until slightly reduced.
5. Step 5: Return beef strips to the skillet. Cover and braise over low heat for 10 minutes until tender.
6. Step 6: Remove from heat. Stir in sour cream and fresh dill. Do not let sauce boil after adding sour cream or it may curdle. Taste and adjust salt.
7. Step 7: Meanwhile, cook egg noodles per package directions, drain, and toss with 2 tbsp butter and remaining 1/2 tsp salt.
8. Step 8: Serve stroganoff over buttered noodles, garnished with fresh parsley.