If you’re craving a meal that’s pure comfort on a plate, look no further than Beef Stroganoff with Egg Noodles. This Russian-American classic brings together tender strips of beef, savory mushrooms, silky onions, and a luxuriously creamy sauce, all served atop a warm bed of egg noodles. It’s a dish that feels special enough for a family celebration but simple enough to whip up on any weeknight. Whether you’re a longtime Stroganoff lover or trying it for the first time, this recipe captures everything you want in a cozy, satisfying dinner.
Ingredients You’ll Need
There’s a certain magic in the simplicity of Beef Stroganoff with Egg Noodles—the key is using fresh, high-quality ingredients that each play an important role in building flavor, texture, and creaminess. Here’s what you’ll need and why each one matters:
- Beef sirloin or tenderloin (1 lb, thinly sliced): Choose a tender cut for melt-in-your-mouth results—the star of the show.
- Olive oil (2 tablespoons): Adds flavor and helps sear the beef to a gorgeous golden brown.
- Unsalted butter (2 tablespoons): Gives richness to the sauce and beautifully softens the onions.
- Small onion (finely chopped): Sweetens the sauce and balances the earthiness of the mushrooms.
- Garlic cloves (2, minced): Infuses the dish with classic aromatic depth.
- Cremini or white mushrooms (8 oz, sliced): They soak up flavors and bring a meaty texture of their own.
- All-purpose flour (1 tablespoon): Works as a gentle thickener for that perfectly creamy sauce.
- Beef broth (1 cup): Adds savory, concentrated flavor and helps create a velvety base.
- Worcestershire sauce (1 tablespoon): Lends tang and a touch of umami for that authentic Stroganoff flavor.
- Dijon mustard (1 teaspoon): A little goes a long way to bring brightness and complexity.
- Sour cream (½ cup): Creates the signature creamy, tangy finish that sets Stroganoff apart.
- Salt and black pepper: Enhances all the other flavors—season as you go!
- Egg noodles (12 oz): Their springy texture perfectly cradles the sauce and beef.
- Chopped parsley (optional): A sprinkle on top makes everything feel fresh and inviting.
How to Make Beef Stroganoff with Egg Noodles
Step 1: Cook the Egg Noodles
Start by bringing a large pot of salted water to a boil. Drop in your egg noodles and cook them according to the package instructions until just tender. Drain them well and set aside. It’s best to do this first so the noodles are ready and waiting for that amazing Stroganoff sauce.
Step 2: Sear the Beef
While the noodles are cooking, heat a tablespoon of olive oil in a large skillet over medium-high heat. Pat your beef strips dry for the best browning, then season them generously with salt and black pepper. Working in batches, sear the beef for about 1–2 minutes per side—just until beautifully browned but not fully cooked through. Transfer the seared beef to a plate and keep it handy.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining olive oil and all the butter. Toss in the chopped onion and let it soften for 3–4 minutes, stirring occasionally. Add the minced garlic and sliced mushrooms, then cook until the mushrooms give up their moisture and start to brown, about 5 minutes. This is where your kitchen starts to smell irresistible!
Step 4: Build the Sauce
Sprinkle the flour over the sautéed mushrooms and onions, stirring and cooking for a minute to banish any raw flour taste. Gradually pour in the beef broth, stirring constantly to avoid lumps. Mix in the Worcestershire sauce and Dijon mustard, then let the sauce simmer gently for 3–4 minutes until it thickens slightly and the flavors meld together.
Step 5: Finish the Stroganoff
Turn the heat to low and gently stir in the sour cream. This is the secret step where the sauce turns silky and luscious, with just the right tang. Slide the seared beef (and any juices that pooled on the plate) back into the skillet. Let everything cook together for another 2–3 minutes, just until the beef is perfectly tender and warmed through. Take care not to let the sauce boil or the sour cream might curdle—gentle heat is your friend!
Step 6: Serve and Enjoy!
Spoon the steaming hot Stroganoff over a generous bed of egg noodles. Don’t forget a sprinkle of fresh parsley on top if you like a pop of color and a touch of herbal freshness. Now, dig in and enjoy your homemade Beef Stroganoff with Egg Noodles!
How to Serve Beef Stroganoff with Egg Noodles
Garnishes
As soon as your Beef Stroganoff with Egg Noodles is ready, scatter a handful of chopped fresh parsley over the top. This not only adds a vibrant, appetizing splash of green, but also brings a fresh, herbaceous lift to every bite. If you love a little extra flavor, a sprinkle of freshly cracked black pepper or a tiny dollop of additional sour cream works wonders as well.
Side Dishes
This dish is comfort food at its finest, so keep sides simple and let the Stroganoff shine. Steamed green beans offer a crisp, clean contrast to the rich sauce, while a light green salad with a zesty vinaigrette can balance out the creamy texture. A slice of warm, crusty bread is never out of place to mop up any last bit of that luscious sauce!
Creative Ways to Present
For a little wow factor, serve individual portions of Beef Stroganoff with Egg Noodles in shallow pasta bowls, twirling the noodles into neat nests and nestling the Stroganoff on top. For parties, try spooning a bit of Stroganoff into mini cups with a twirl of noodles for bite-size appetizers. Or, if you’re craving a cozy night in, pile everything straight into a skillet for a rustic, family-style meal right at the table.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, lucky you—Beef Stroganoff with Egg Noodles makes for an even more flavorful meal the next day! Place cooled leftovers in an airtight container and refrigerate for up to 3 days. Keep the noodles and beef mixture in separate containers if you want to preserve the best texture, but combining them is just as delicious for a quick lunch.
Freezing
Beef Stroganoff with Egg Noodles can be frozen, but for optimal results, freeze the beef and sauce separately from the noodles. Transfer the cooled Stroganoff sauce to a freezer-safe container and freeze for up to 2 months. Cook fresh noodles when ready to serve, or freeze plain, cooked egg noodles in a well-sealed bag for up to a month.
Reheating
To reheat, thaw frozen Stroganoff overnight in the refrigerator. Warm the sauce gently in a saucepan over low heat, stirring often, until hot throughout; avoid boiling to prevent the sour cream from separating. Freshen up with a splash of broth or cream if it seems too thick. Noodles are best reheated with a quick dip in hot water or in the microwave with a splash of water to keep them from drying out.
FAQs
Can I use a different type Main Course
Absolutely! While sirloin or tenderloin provide the most tender results, you can also use flank steak, ribeye, or even leftover roast beef. Just slice thinly against the grain and don’t overcook for the best texture.
Is it possible to make this dish ahead of time?
You can prepare the sauce and beef a day ahead and gently reheat before serving. Cook the noodles fresh to prevent them from getting mushy, or toss cold noodles with a little olive oil before storing to keep them separated.
How do I keep the sauce from curdling?
The trick is patience: let the sauce cool slightly before stirring in the sour cream, and never let the pan boil once the sour cream is added. A gentle, low heat will help you achieve that velvety smoothness every time.
Can I make Beef Stroganoff with Egg Noodles gluten-free?
Yes! Substitute the all-purpose flour for your favorite gluten-free flour blend, and use gluten-free noodles in place of traditional egg noodles. The rest of the ingredients are already naturally gluten-free, so you won’t miss a beat.
What can I do if my sauce is too thick?
If the sauce tightens up, just whisk in a splash more beef broth, a little milk, or even a dash of cream until it’s the consistency you like. Remember, you want it creamy enough to coat the noodles luxuriously.
Final Thoughts
If you’ve never made Beef Stroganoff with Egg Noodles from scratch, you’re in for a real treat. This is one of those recipes that just warms the heart and brings everyone to the table with big smiles and second helpings. Give it a try the next time you need a comforting, crowd-pleasing dinner—you might just find it becomes your own signature dish!
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Beef Stroganoff with Egg Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
- Diet: Non-Vegetarian
Description
A comforting and creamy Beef Stroganoff served over a bed of egg noodles. This classic Russian-American dish is quick to prepare and perfect for a satisfying dinner.
Ingredients
For the Beef Stroganoff:
- 1 lb beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ cup sour cream
- Salt and black pepper to taste
For Serving:
- 12 oz egg noodles
- Chopped parsley for garnish (optional)
Instructions
- Cook the Egg Noodles: Boil a large pot of salted water and cook egg noodles according to package instructions. Drain and set aside.
- Sear the Beef: Season beef with salt and pepper, then sear in batches in a skillet until browned but not fully cooked. Set aside.
- Prepare the Stroganoff: Sauté onions, garlic, and mushrooms in the skillet. Stir in flour, beef broth, Worcestershire sauce, and Dijon mustard. Simmer until thickened. Stir in sour cream and beef, simmer until cooked through.
- Serve: Serve the stroganoff over warm egg noodles and garnish with parsley.
Notes
- Avoid boiling the sauce after adding sour cream to prevent curdling.
- For a richer sauce, add a splash of heavy cream.
- Pair with steamed green beans or a light salad.
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg
