If you’re craving a comforting and flavorful dinner that never fails to impress, you’ve got to try this Beef Stroganoff with Egg Noodles Recipe. It brings together tender strips of beef, earthy mushrooms, and a luscious sour cream sauce, all perfectly tossed with silky egg noodles. The result is a hearty, soul-soothing dish that feels both classic and fresh, making it an absolute favorite for family meals or special occasions alike.
Ingredients You’ll Need
This recipe shines because of its straightforward, pantry-friendly ingredients. Each one plays a vital role in building the rich, creamy, and savory profile that Beef Stroganoff with Egg Noodles Recipe is known for.
- 1 pound beef sirloin or tenderloin, thinly sliced into strips: Choose tender cuts for melt-in-your-mouth texture.
- 2 tablespoons olive oil or butter: Your base for sizzling the beef and aromatics with flavor.
- 1 medium onion, finely chopped: Adds sweetness and depth to the sauce.
- 2 garlic cloves, minced: Infuses a warm, pungent kick that complements the beef perfectly.
- 8 ounces cremini or white mushrooms, sliced: Brings earthiness and a meaty texture that’s essential for balance.
- 1 cup beef broth: Builds a rich and savory foundation for the sauce.
- 1 cup sour cream: Delivers creaminess and a slight tang that elevates every bite.
- 2 teaspoons Dijon mustard: Adds subtle complexity and a touch of brightness.
- 1 tablespoon all-purpose flour (optional, for thickening): Helps achieve that perfectly creamy consistency.
- Salt and pepper to taste: The simplest seasoning to bring everything together.
- 12 ounces egg noodles: The classic pasta choice that soaks up the sauce beautifully.
- Fresh parsley, chopped (for garnish): Adds a fresh pop of color and herbal brightness to finish.
How to Make Beef Stroganoff with Egg Noodles Recipe
Step 1: Prepare the Beef and Veggies
Start by heating olive oil or butter in a large skillet over medium-high heat. Once hot, add the thinly sliced beef strips in batches to avoid overcrowding. Sear them quickly until they are brown on all sides but still tender inside. Remove the beef and set it aside while you sauté the onion and garlic in the same pan. This will pick up all those delicious browned bits left behind by the meat.
Step 2: Cook the Mushrooms
Next, toss in the sliced mushrooms and cook them down until they release their moisture and develop a lovely golden color. Mushrooms add incredible umami flavor and help give this stroganoff its signature heartiness, so don’t rush this step.
Step 3: Build the Sauce
Sprinkle the optional flour over the mushrooms and stir it in to create a light roux — this thickens your sauce perfectly. Pour in the beef broth gradually, stirring as you go, then bring everything to a gentle simmer. Let it reduce slightly, concentrating those rich flavors.
Step 4: Add the Creamy Goodness
Lower the heat and mix in the sour cream and Dijon mustard. Stir carefully to combine, making sure the sauce stays creamy and smooth. Return the beef strips to the pan to warm through, coating each piece in that velvety sauce. Season with salt and pepper to your liking. This is where the magic really happens.
Step 5: Cook the Egg Noodles
While your sauce is simmering, cook the egg noodles according to package instructions until tender but still firm to the bite. Drain and set aside.
Step 6: Combine and Serve
Toss the egg noodles into the skillet with the stroganoff sauce or serve the sauce ladled generously over a bed of noodles on individual plates. Top with freshly chopped parsley for a brightness that balances the dish.
How to Serve Beef Stroganoff with Egg Noodles Recipe
Garnishes
A sprinkle of fresh parsley not only adds vibrant color but also a subtle herbal freshness that cuts through the richness. For an extra touch, a little cracked black pepper or a few sautéed mushroom slices on top can elevate the presentation beautifully.
Side Dishes
Serve this Beef Stroganoff with Egg Noodles Recipe alongside simple green vegetables like steamed broccoli or crisp green beans for a well-rounded meal. A light, tangy cucumber salad can also provide a refreshing contrast.
Creative Ways to Present
For an elegant twist, try plating the stroganoff in shallow bowls with a generous noodle nest. You can even swap egg noodles for wide pappardelle or buttery mashed potatoes if you want to get creative. Just keep the sauce as the star—rich and comforting.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Stroganoff with Egg Noodles Recipe keeps well in an airtight container in the refrigerator for up to 3 days. For best results, store the noodles separately from the sauce to avoid sogginess.
Freezing
This stroganoff can be frozen in portions, but sour cream-based sauces sometimes separate when reheated. Freeze the beef and sauce mixture separately from the noodles, and thaw thoroughly in the refrigerator overnight before reheating gently.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to keep the sauce smooth and creamy. Add a splash of beef broth or water if it seems too thick. Reheat the noodles separately or toss back in at the end just to warm.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin or tenderloin works best for tenderness, you can also use ribeye or even a well-marbled chuck steak if sliced thinly against the grain. Just cook it quickly to keep the meat tender.
Is it necessary to use sour cream?
Sour cream provides the classic creamy tangy flavor in this stroganoff, but you can substitute with Greek yogurt or crème fraîche if preferred. Just be careful to add it off heat to prevent curdling.
What can I do if I don’t have egg noodles?
Pasta shapes like fettuccine, pappardelle, or even wide ribbon pasta work beautifully with this sauce. If you want a gluten-free option, try rice noodles or even mashed potatoes as a cozy base.
How do I make the sauce thicker?
You can sprinkle in a little more flour or cornstarch when cooking the mushrooms or reduce the sauce longer to concentrate and thicken. Adding flour at the beginning helps create a wonderful, luscious texture.
Can I prepare this recipe in advance?
Yes! You can prep the beef and sauce ahead of time and reheat gently when ready to serve. Cooking the noodles fresh right before eating usually gives the best texture.
Final Thoughts
I can’t recommend this Beef Stroganoff with Egg Noodles Recipe enough if you’re looking to bring a little extra warmth and comfort to your dinner table. It’s rewarding to make, and even more delightful to eat, creating those memorable bite-after-bite moments. So grab your skillet, and get ready to enjoy this timeless favorite with a fresh twist!
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Beef Stroganoff with Egg Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Description
A classic Russian-inspired Beef Stroganoff recipe featuring tender strips of beef sirloin cooked with mushrooms and onions in a creamy sour cream sauce, served over buttery egg noodles. This hearty and comforting dish is perfect for a satisfying family meal and comes together in about 40 minutes.
Ingredients
Beef Stroganoff
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper to taste
Egg Noodles
- 12 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, typically 7-9 minutes, until al dente. Drain and set aside, tossing with a little butter if desired to prevent sticking.
- Cook the Beef: In a large skillet, heat the olive oil or butter over medium-high heat. Add the thinly sliced beef strips and sauté until browned on all sides but not fully cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Sauté Onions and Mushrooms: In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and their liquid has evaporated, about 5-6 minutes.
- Create the Sauce Base: Sprinkle the flour over the mushroom and onion mixture and stir well to coat, cooking for 1-2 minutes to remove the raw flour taste. Slowly pour in the beef broth while stirring to avoid lumps. Bring the mixture to a simmer and cook until slightly thickened, about 3-5 minutes.
- Combine Beef and Sauce: Return the browned beef strips to the skillet. Stir in the Dijon mustard and sour cream until the sauce is smooth and creamy. Cook for an additional 2-3 minutes on low heat to warm through. Season with salt and pepper to taste, being careful not to boil after adding sour cream to prevent curdling.
- Serve: Spoon the creamy beef stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve immediately.
Notes
- Use tender cuts of beef such as sirloin or tenderloin to ensure a tender stroganoff.
- The flour is optional but helps thicken the sauce for a richer texture.
- Do not boil the sauce after adding sour cream to prevent curdling.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a lighter version, use Greek yogurt instead of sour cream.
