If you’re searching for the ultimate weeknight comfort dish that feels as cozy as a warm hug, look no further than Beef Stroganoff with Egg Noodles. With savory strips of beef, silky mushrooms, and a luxuriously creamy sauce all tossed over tender egg noodles, this classic recipe is a crowd-pleaser for good reason. Whether you’re sharing it with loved ones or just indulging in some well-deserved self-care, Beef Stroganoff with Egg Noodles brings bold flavors and satisfying textures to every bite, making it a meal you’ll want to revisit again and again.
Ingredients You’ll Need
The magic of Beef Stroganoff with Egg Noodles lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role, from the richness of the beef to the tang of sour cream, creating that signature savory depth and creamy texture we all love. Here’s what you’ll need and why it matters:
- Beef sirloin (1 1/2 pounds, thinly sliced): Tender sirloin creates those melt-in-your-mouth bites that make this dish irresistible.
- Olive oil (2 tablespoons): A must for searing the beef to golden perfection and sautéing the veggies.
- Onion (1 medium, finely chopped): Brings subtle sweetness and aromatic depth to the sauce.
- Garlic (2 cloves, minced): Adds robust flavor and warmth that complements the beef.
- Cremini or white mushrooms (8 ounces, sliced): Their earthiness enhances the savory profile of the sauce.
- All-purpose flour (1 tablespoon): Just enough to thicken the luscious, creamy sauce.
- Beef broth (1 cup): Provides a savory foundation that ties all the flavors together.
- Worcestershire sauce (1 tablespoon): Adds a punch of umami and subtle tang.
- Dijon mustard (1 teaspoon): Delivers a gentle zing, balancing the richness of the sauce.
- Sour cream (3/4 cup): The key to classic stroganoff’s creamy, velvety finish. (Greek yogurt can work as a lighter swap!)
- Salt and black pepper, to taste: For seasoning every component just right.
- Wide egg noodles (12 ounces, cooked & drained): These noodles perfectly cradle the creamy beef and add comfort in every forkful.
- Fresh parsley (2 tablespoons, chopped, optional): Brightens up the finished dish for flavor and color.
How to Make Beef Stroganoff with Egg Noodles
Step 1: Sear the Beef
Heat 1 tablespoon of olive oil in a large skillet over medium-high. Once shimmering, add the thinly sliced beef strips, spreading them out so they brown instead of steam. Cook just until nicely browned—about 3 to 4 minutes—then transfer to a plate. This seals in their juices and keeps the beef fork-tender for your Beef Stroganoff with Egg Noodles.
Step 2: Sauté the Vegetables
In the same skillet, pour in the remaining tablespoon of olive oil and toss in your finely chopped onion. Sauté until the onion turns translucent and aromatic, about 4 minutes. Add in the garlic and sliced mushrooms, cooking until the mushrooms release their moisture and start to brown, usually about 5 minutes. This step layers in deep, savory flavor as the foundation of your sauce.
Step 3: Build and Thicken the Sauce
Sprinkle the all-purpose flour over your mushroom mixture, stirring constantly so the flour evenly coats everything. Let it cook for about a minute—just enough to get rid of any raw flour flavor. This not only thickens your sauce but also gives Beef Stroganoff with Egg Noodles its signature creaminess.
Step 4: Simmer for Maximum Flavor
Slowly pour in the beef broth while stirring to avoid lumps. Once incorporated, stir in the Worcestershire sauce and Dijon mustard, bringing the mixture to a gentle simmer. Let it bubble away for a minute or two; the flavors will start melding together deliciously at this stage.
Step 5: Bring It All Together
Return your browned beef (with all its juices!) to the skillet. Cook everything together for 2 to 3 more minutes, just until the beef is reheated through but not overcooked. Drop the heat to low and gently stir in the sour cream. The sauce should become smooth, creamy, and pale with a slight golden hue—absolutely dreamy over egg noodles. Season to taste with salt and pepper, and you’re ready to serve!
How to Serve Beef Stroganoff with Egg Noodles
Garnishes
A flourish of chopped fresh parsley is the most classic topping for Beef Stroganoff with Egg Noodles, adding a vibrant green pop and subtle fresh flavor. Try a sprinkle of cracked black pepper or even a dusting of smoked paprika if you want to dress things up a little more. If you’re a fan of texture, a few crispy fried onions on top can be an unexpected delight.
Side Dishes
Since Beef Stroganoff with Egg Noodles is so rich and satisfying, simple sides are best. I love pairing it with a crisp green salad, sautéed green beans, or lightly buttered peas. A side of crusty bread is wonderful for soaking up every drop of that creamy sauce, too. If you prefer something heartier, roasted or steamed vegetables make a comforting, colorful addition.
Creative Ways to Present
If you’re feeling playful, try serving Beef Stroganoff with Egg Noodles in individual bowls or deep plates, swirling the noodles first and then piling the creamy beef on top. For special occasions, use mini cast-iron skillets or ramekins for a bistro-style presentation. You can even serve it family-style on a beautiful platter and let everyone help themselves—perfect for cozy gatherings.
Make Ahead and Storage
Storing Leftovers
Once everyone has had their fill, store leftover Beef Stroganoff with Egg Noodles in an airtight container in the refrigerator. If possible, keep the noodles and beef sauce separate, as this helps prevent the noodles from soaking up too much sauce and getting soggy. Properly stored, leftovers can last up to 3 days, staying fresh and flavorful with each reheat.
Freezing
You can absolutely freeze Beef Stroganoff with Egg Noodles for future comfort meals! For best results, freeze just the beef and sauce without the noodles (which tend to soften too much when thawed). Let it cool completely, then package in a freezer-safe container for up to 2 months. When ready to enjoy, simply thaw overnight in the refrigerator and prepare fresh egg noodles to serve alongside the creamy sauce.
Reheating
To reheat Beef Stroganoff with Egg Noodles, gently warm the sauce in a skillet over medium-low heat or in the microwave at half-power, stirring occasionally to keep it creamy and prevent curdling. Add a splash of beef broth or water if the sauce thickens too much. For noodles, reheat quickly in boiling water or add directly to the sauce in the skillet, tossing until just warmed through.
FAQs
Can I substitute a different cut of beef?
Yes, you can! Although sirloin is a tender and flavorful choice, you can use flank steak, tenderloin, or even beef stew meat—just be sure to slice thinly across the grain and avoid overcooking so the beef stays tender in your Beef Stroganoff with Egg Noodles.
Is there a lighter version of this recipe?
Absolutely. For a lighter take, swap sour cream for Greek yogurt and choose lean beef. You can even use whole wheat egg noodles or serve the creamy beef sauce over spiralized zucchini for a lower-carb option that still feels hearty.
Can I make this dish gluten-free?
Yes, it’s easy to adapt. Use a gluten-free flour blend in place of all-purpose flour for thickening, and be sure your Worcestershire sauce and Dijon mustard are gluten-free. Serve the sauce over gluten-free egg noodles or rice for a comforting, wheat-free meal.
How do I keep the sour cream from curdling?
To avoid curdling, always reduce the heat before stirring in the sour cream and never let the sauce simmer or boil afterward. You can also temper the sour cream by mixing in a few spoonfuls of the hot sauce before adding it to the skillet, helping it blend seamlessly into your Beef Stroganoff with Egg Noodles.
What wine pairs well with Beef Stroganoff with Egg Noodles?
A medium-bodied red wine such as Pinot Noir or Merlot complements the creamy sauce and savory beef beautifully. If you prefer white wine, try an oaked Chardonnay, which pairs deliciously with the buttery richness of the dish.
Final Thoughts
I hope you’re as excited as I am to bring Beef Stroganoff with Egg Noodles to your dinner table! Its creamy sauce and savory melt-in-your-mouth beef are the kind of soul-warming comfort food that makes any meal feel special. Give it a try, savor every bite, and don’t be surprised if it becomes a staple in your home for years to come!
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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
Indulge in the creamy and comforting flavors of this classic Beef Stroganoff with Egg Noodles recipe. Tender beef strips in a rich sour cream sauce served over buttery egg noodles – a satisfying meal for any day of the week.
Ingredients
For the Beef Stroganoff:
- 1 1/2 pounds beef sirloin, thinly sliced into strips
- 2 tablespoons olive oil, divided
- 1 medium 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
- 3/4 cup sour cream
- Salt and black pepper to taste
For Serving:
- 12 ounces wide egg noodles, cooked and drained
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the beef strips for 3–4 minutes. Set aside.
- Sauté Vegetables: In the same skillet, add the remaining olive oil and sauté onion until translucent. Add garlic and mushrooms; cook until browned.
- Add Flour and Broth: Sprinkle flour over the vegetables, stir for 1 minute. Gradually add beef broth, stirring constantly.
- Finish the Dish: Stir in Worcestershire sauce and Dijon mustard. Return beef to the skillet and simmer. Stir in sour cream, season, and serve over cooked egg noodles. Garnish with parsley.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- For extra flavor, deglaze the skillet with a splash of white wine before adding the broth.
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