If you are craving a dish that wraps creamy, tender beef and earthy mushrooms in a luscious sauce served over warm, comforting egg noodles, then you are going to love this Beef Stroganoff with Egg Noodles Recipe. It is a classic that feels like a big, cozy hug on a plate—rich, flavorful, and surprisingly simple to make at home. Every bite melts in your mouth, thanks to the perfect balance of savory beef, tangy sour cream, and that satisfying noodle base. It’s one of those dishes that turns an ordinary dinner into a memorable feast, ideal for sharing with family or friends on any night when you want something special but fuss-free.
Ingredients You’ll Need
The magic of this Beef Stroganoff with Egg Noodles Recipe lies in how straightforward yet essential each ingredient is. They come together to build layers of flavor, texture, and color that make the dish truly unforgettable.
- 12 oz egg noodles: These provide the perfect tender, slightly chewy base that soaks up the creamy sauce wonderfully.
- 1 tablespoon olive oil: Used for searing the beef and adding a subtle fragrant richness.
- 1 lb beef sirloin or flank steak: Thinly sliced for quick cooking and tender, juicy bites.
- Salt and pepper to taste: Essential for seasoning and enhancing the natural flavors of the beef.
- 2 tablespoons butter: Adds a silky richness to the mushroom and onion mixture.
- 1 small onion, finely chopped: Gives a sweet background flavor that melts into the sauce.
- 2 cloves garlic, minced: Brings a fragrant depth that harmonizes beautifully with mushrooms and beef.
- 8 oz mushrooms, sliced: Earthy and meaty, they add a delightful texture contrast.
- 1 tablespoon all-purpose flour: Helps thicken the sauce into that perfect creamy consistency.
- 1 cup beef broth: Adds savory depth and a little extra liquid for the sauce.
- 1 tablespoon Worcestershire sauce: Boosts umami with its tangy, flavorful punch.
- 1 teaspoon Dijon mustard: Provides a gentle kick and complexity.
- ¾ cup sour cream: The star of the sauce, bringing creaminess and slight tanginess.
- Chopped fresh parsley (optional): Adds a fresh, vibrant finish when sprinkled on top.
How to Make Beef Stroganoff with Egg Noodles Recipe
Step 1: Cook the Egg Noodles
Begin by boiling the egg noodles according to the package instructions until they are tender but still have a little bite. Once cooked, drain them well and set aside. This simple step creates the perfect canvas for the luscious stroganoff sauce to come.
Step 2: Sear the Beef
Heat a tablespoon of olive oil over medium-high heat in a large skillet. Season the thinly sliced beef generously with salt and pepper. Quickly sear the beef in batches just 1 to 2 minutes per side, aiming to get that beautiful browned crust without overcooking. Set the beef aside, as it will finish cooking gently later in the sauce.
Step 3: Sauté the Aromatics and Mushrooms
Lower the heat to medium and add butter to the skillet. Toss in the chopped onion and sauté for 2 to 3 minutes, letting it soften and sweeten. Add minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and turn lightly golden, about 5 to 6 minutes. This mixture brings deep, savory layers to the dish.
Step 4: Make the Sauce
Sprinkle the flour over the mushrooms and onions, stirring well to coat everything evenly. Gradually pour in the beef broth while stirring constantly to avoid lumps, creating a silky, thickening sauce. Stir in the Worcestershire sauce and Dijon mustard, letting the mixture simmer for 3 to 4 minutes until it begins to thicken beautifully.
Step 5: Add Sour Cream and Combine
Bring the heat down to low and stir in the sour cream gently until the sauce is smooth and creamy. Return the seared beef and any accumulated juices to the pan, letting everything warm through for 2 to 3 minutes—make sure not to boil after adding the sour cream to keep it silky and prevent curdling.
Step 6: Serve Over Egg Noodles
Now that your sauce and beef are perfectly combined, serve the creamy Beef Stroganoff generously over the egg noodles you cooked earlier. The noodles soak up every bit of the flavorful sauce, making every mouthful utterly delicious.
How to Serve Beef Stroganoff with Egg Noodles Recipe
Garnishes
A simple sprinkle of freshly chopped parsley is all you need to brighten the dish and add a pop of color. It adds freshness that contrasts nicely with the rich, creamy sauce, making each forkful even more appetizing.
Side Dishes
This hearty Beef Stroganoff with Egg Noodles Recipe pairs beautifully with a crisp green salad or steamed vegetables like broccoli or green beans. Their fresh crunch balances the richness, and a crusty bread roll is perfect for mopping up any leftover sauce.
Creative Ways to Present
Looking to impress? Serve the stroganoff in individual shallow bowls topped with a swirl of sour cream and a sprinkle of paprika for a touch of color and spice. Alternatively, you can nestle the egg noodles in a shallow serving platter and ladle the sauce over, allowing guests to help themselves à la family style.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Beef Stroganoff with Egg Noodles Recipe, place them in an airtight container and refrigerate for up to 3 days. Make sure the noodles and sauce are cooled before sealing to maintain freshness and texture.
Freezing
You can freeze portions of the stroganoff, but it’s best to store the sauce separately from the egg noodles to prevent the noodles from becoming mushy. Freeze in freezer-safe containers or bags for up to 2 months, and label with the date for easy reference.
Reheating
To reheat, gently warm the sauce in a skillet on low heat, stirring often to prevent separating. Add freshly cooked or reheated egg noodles just before serving to keep their texture. Avoid boiling the sauce during reheating to keep the sour cream smooth and silky.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin or flank steak is ideal because it cooks quickly and stays tender, you can also use ribeye or tenderloin. Just be sure to slice thinly and against the grain for the best texture.
Is there a dairy-free alternative for sour cream?
Yes, you can substitute sour cream with a dairy-free yogurt or coconut cream for a dairy-free twist. Keep in mind the flavor will be slightly different, but still creamy and delicious.
Can I make this recipe vegetarian?
To make a vegetarian version, omit the beef and use vegetable broth instead of beef broth. You can also add extra mushrooms or hearty vegetables like eggplant or zucchini to keep the dish satisfying.
How can I thicken the sauce if it’s too thin?
If your sauce needs thickening, create a slurry by mixing a teaspoon of cornstarch with cold water, then stir it into the simmering sauce. Let it cook for a couple more minutes until it reaches your desired consistency.
What wine pairs well with Beef Stroganoff?
A medium-bodied red wine like Pinot Noir or Merlot complements the earthy mushrooms and creamy beef sauce beautifully, enhancing the dish’s rich flavors without overpowering them.
Final Thoughts
This Beef Stroganoff with Egg Noodles Recipe is one of those comforting classics that delivers on flavor, texture, and heartiness every single time. Whether you’re making it for a weeknight dinner or a special occasion, it’s guaranteed to become a fast favorite. So why not give it a try tonight and enjoy that wonderful feeling of warming up with a creamy, satisfying meal that’s made with love?
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Beef Stroganoff with Egg Noodles Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A classic Beef Stroganoff recipe featuring tender seared beef and sautéed mushrooms in a creamy sauce served over egg noodles. This comforting dish combines rich flavors of sour cream, Dijon mustard, and Worcestershire sauce for a satisfying main course perfect for family dinners.
Ingredients
Pasta
- 12 oz egg noodles
Beef and Seasoning
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- Salt and pepper to taste
Sauce and Vegetables
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ cup sour cream
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the noodles: Prepare the egg noodles according to package instructions until al dente. Drain them well and set aside to keep warm.
- Sear the beef: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced beef with salt and pepper. Sear the beef in batches for 1–2 minutes per side until nicely browned but not fully cooked. Remove the beef from the skillet and set aside to rest.
- Sauté vegetables: Reduce the heat to medium and add butter to the same skillet. Add finely chopped onion and cook for 2–3 minutes until softened. Add minced garlic and sliced mushrooms to the pan and cook for about 5–6 minutes, until the mushrooms are browned and their moisture has evaporated.
- Make the sauce: Sprinkle flour evenly over the mushroom mixture and stir to coat. Gradually pour in beef broth while stirring continuously to avoid lumps. Stir in Worcestershire sauce and Dijon mustard. Let the sauce simmer for 3–4 minutes until it thickens slightly.
- Finish the stroganoff: Lower the heat and stir in the sour cream until the sauce is smooth. Return the seared beef and any accumulated juices to the skillet. Warm everything together gently for 2–3 minutes; do not boil after adding sour cream to prevent curdling.
- Serve: Spoon the beef stroganoff over the cooked egg noodles and garnish with fresh chopped parsley if desired. Serve immediately for best flavor and texture.
Notes
- To keep the beef tender, avoid overcooking it by searing quickly and finishing gently in the sauce.
- For a lighter alternative, substitute sour cream with Greek yogurt.
- Make sure not to boil the sauce after adding sour cream to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-Inspired, American
