Beef Stroganoff with Egg Noodles Recipe

If you’re searching for the ultimate cozy comfort food, Beef Stroganoff with Egg Noodles is the answer you’ve been dreaming of. With tender strips of beef sautéed to perfection, a luscious creamy mushroom sauce, and ribbons of buttery egg noodles, this dish is as nourishing for the soul as it is pleasing to the palate. Whether you grew up with this classic or you’re discovering it for the first time, every forkful bursts with savory, tangy, and earthy notes. It’s a satisfying dinner that comes together surprisingly quickly, making it perfect for both special occasions and busy weeknights alike.

Beef Stroganoff with Egg Noodles Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Beef Stroganoff with Egg Noodles is refreshingly simple, yet every component plays a vital role in building out the rich flavors, creamy texture, and fragrant aroma of this beloved dish. With a handful of kitchen staples, you’re just steps away from a meal that feels special any night of the week.

  • 1 ½ pounds beef sirloin or tenderloin: Use a tender cut for melt-in-your-mouth results; slice thinly for quick and even cooking.
  • 2 tablespoons olive oil: Helps sear the beef to juicy, golden perfection while adding a hint of richness.
  • 1 tablespoon butter: Adds silkiness and a subtle, nutty flavor to the sauce.
  • 1 medium yellow onion, finely chopped: Brings gentle sweetness and depth to the savory base.
  • 2 cloves garlic, minced: Infuses the sauce with fragrant, aromatic warmth.
  • 8 ounces cremini or white mushrooms, sliced: Earthy mushrooms soak up all the delicious flavors and add satisfying texture.
  • 1 tablespoon all-purpose flour: Helps thicken the sauce until it coats every noodle perfectly.
  • 1 cup beef broth: Adds savory backbone and keeps everything irresistibly moist.
  • 1 tablespoon Worcestershire sauce: Supplies just the right bit of tang and umami punch.
  • 1 teaspoon Dijon mustard: Brightens up the sauce and gives it a subtle zippy note.
  • ¾ cup sour cream, at room temperature: Makes the sauce luxuriously creamy with a pleasant tang.
  • Salt and black pepper to taste: Essential for seasoning the beef and balancing the whole dish.
  • 12 ounces egg noodles, cooked and drained: Their wide ribbons are perfect for catching and holding lots of that creamy sauce.
  • Fresh parsley, chopped (for garnish): For a pop of color and a touch of freshness to finish the plate.

How to Make Beef Stroganoff with Egg Noodles

Step 1: Prepare the Egg Noodles

Start by bringing a big pot of salted water to a rolling boil. Cook your egg noodles according to the package instructions until just al dente, then drain and set them aside. This way, they’ll be ready and waiting to soak up that gorgeous stroganoff sauce.

Step 2: Sear the Beef

Heat up the olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer (work in batches if needed for a good sear), seasoning with salt and pepper. Sear each piece for 2 to 3 minutes per side until browned but not overcooked—this step locks in all the juices and flavor. Transfer the beef to a plate and keep it nearby.

Step 3: Sauté the Veggies

Lower the heat to medium and add the butter to your skillet. Toss in the chopped onion and cook for about 3 minutes, just until it turns fragrant and translucent. Next, stir in the garlic and sliced mushrooms, letting everything cook together for 5 more minutes until the mushrooms release their liquid and become nice and tender.

Step 4: Make the Sauce

Now, sprinkle in the flour and give everything a good stir for one minute—this roux will help your sauce thicken up nicely. Slowly pour in the beef broth while stirring constantly to prevent any lumps. Add the Worcestershire sauce and Dijon mustard, then let the sauce simmer for around 5 minutes until it’s slightly thickened and silky.

Step 5: Add the Creamy Touch

Reduce the heat to low and gently fold in the sour cream until the sauce is wonderfully creamy and smooth. Take care to keep the heat low so the sour cream doesn’t curdle. Return the seared beef (along with any juices) to the pan, let everything cozy up together, and simmer for another 2 to 3 minutes to bring all those incredible flavors together.

Step 6: Assemble and Serve

Finally, pile those tender egg noodles onto plates or a big serving dish, then generously ladle the creamy beef stroganoff over the top. Finish with a scattering of chopped fresh parsley for color and freshness—it’s time to enjoy!

How to Serve Beef Stroganoff with Egg Noodles

Beef Stroganoff with Egg Noodles Recipe - Recipe Image

Garnishes

A classic flourish for this dish is a shower of freshly chopped parsley, which provides a hint of herbal brightness and a splash of color. For extra flair, you can sprinkle finely sliced green onions or a dusting of freshly cracked black pepper right before serving. If you’re feeling adventurous, a few paper-thin shavings of Parmesan lend a savory finish without overpowering the creamy sauce.

Side Dishes

Beef Stroganoff with Egg Noodles is satisfying all on its own, but it pairs especially well with crisp-tender steamed green beans, a simple garden salad with vinaigrette, or oven-roasted asparagus. Crusty bread or soft dinner rolls are perfect for soaking up any extra sauce, guaranteeing nothing goes to waste on the plate.

Creative Ways to Present

For fun twists, try serving the stroganoff in mini Dutch ovens for a special dinner-party feel, or over creamy mashed potatoes for a cozy, rustic vibe. Beef Stroganoff with Egg Noodles also looks lovely when plated family-style in a wide serving bowl, allowing everyone to dig in and help themselves—comfort food at its finest, shared with those you love.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Stroganoff with Egg Noodles keeps beautifully in the refrigerator for up to 3 days. Store the beef and sauce together in an airtight container, and keep the egg noodles separate if possible. This way, the noodles won’t soak up too much sauce and get soggy.

Freezing

You can freeze the beef stroganoff (without the noodles) for up to 2 months in a well-sealed freezer container. Let it cool completely before freezing, and consider using freezer bags laid flat for easy stacking. Noodles don’t freeze as well, so make a fresh batch when you’re ready to serve the dish again.

Reheating

For best results, reheat Beef Stroganoff with Egg Noodles slowly over low heat on the stovetop, stirring gently until it’s warmed through. Add a splash of broth or water if the sauce seems too thick. If microwaving, use short bursts and stir often to avoid splitting the creamy sauce.

FAQs

Can I use a different cut of beef?

Absolutely! While beef sirloin or tenderloin is traditional for their tenderness, you can use top round or even well-marbled chuck steak. Just make sure to slice thinly against the grain for best results.

Is there a way to make this dish lighter?

You can lighten up Beef Stroganoff with Egg Noodles by swapping sour cream for Greek yogurt, using reduced-sodium broth, and adding extra mushrooms or veggies. It keeps the dish creamy and satisfying with fewer calories.

How do I keep the sour cream from curdling?

To prevent the sour cream from curdling, bring it to room temperature before adding it to the skillet and reduce the heat to low. Stir gently, and don’t let the sauce boil once the sour cream is in.

Can I make Beef Stroganoff with Egg Noodles ahead of time?

Yes! You can make the beef and sauce components a day in advance. Store separately from the noodles, then reheat gently and combine just before serving for best texture and flavor.

What other herbs or spices can I add?

Fresh thyme or a sprinkle of smoked paprika adds subtle complexity to the sauce. You can also experiment with a little dill, which beautifully complements the sour cream and beef.

Final Thoughts

Few dinners feel as soul-satisfying as Beef Stroganoff with Egg Noodles, especially when shared with friends and family. It’s cozy, creamy, and surprisingly easy to pull off at home, even on a weeknight. Go ahead—treat yourself and your loved ones to this classic favorite. Your kitchen will smell incredible, and your table will be met with happy smiles every time you serve it!

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Beef Stroganoff with Egg Noodles Recipe

Beef Stroganoff with Egg Noodles Recipe


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4.9 from 24 reviews

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian

Description

Indulge in a comforting and creamy Beef Stroganoff with Egg Noodles, a classic Russian-American dish that is perfect for a cozy dinner. Tender beef strips in a savory sauce served over buttery egg noodles, garnished with fresh parsley.


Ingredients

Scale

Beef Stroganoff:

  • 1 ½ pounds beef sirloin or tenderloin, sliced into thin strips
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini or white mushrooms, sliced
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ¾ cup sour cream, at room temperature
  • Salt and black pepper to taste

Egg Noodles:

  • 12 ounces egg noodles, cooked and drained
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook Egg Noodles: Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions. Drain and set aside.
  2. Sear Beef: Heat olive oil in a skillet over medium-high heat. Sear beef strips seasoned with salt and pepper until browned. Transfer to a plate.
  3. Sauté Vegetables: Reduce heat to medium, add butter to the skillet. Sauté onion, garlic, and mushrooms until tender.
  4. Thicken Sauce: Sprinkle in flour, stir well. Gradually pour in beef broth, Worcestershire sauce, and mustard. Simmer until thickened.
  5. Finish Dish: Reduce heat, stir in sour cream until smooth. Return beef to the skillet, simmer briefly. Serve over cooked egg noodles, garnish with parsley.

Notes

  • For extra tenderness, use beef tenderloin.
  • Greek yogurt can be used instead of sour cream.
  • Add a splash of white wine with the broth for added depth.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Russian-American

Nutrition

  • Serving Size: 1 plate
  • Calories: 610
  • Sugar: 4g
  • Sodium: 590mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 1g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 135mg

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