Name: Beef Stroganoff with Egg Noodles Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Russian-American
Ingredients: 1 pound 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 ounces cremini or white mushrooms, sliced; 1 tablespoon all-purpose flour; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 1/2 cup sour cream; 1 teaspoon Dijon mustard; Salt and black pepper to taste; 8 ounces wide egg noodles; Chopped fresh parsley for garnish

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If you’re craving the kind of meal that feels both cozy and elegant, Beef Stroganoff with Egg Noodles delivers every time. This beloved classic couples tender beef strips with savory mushrooms and a luxuriously creamy sauce, all heaped over buttery egg noodles—a combination that spells pure comfort on any night of the week. You’ll love how the flavors meld, offering richness and depth in every bite, while the noodles soak up every bit of sauce. Whether you’re gathering with family or impressing friends, this dish is a surefire way to answer the call for hearty, satisfying food.

Beef Stroganoff with Egg Noodles Recipe - Recipe Image

Ingredients You’ll Need

The magic of Beef Stroganoff with Egg Noodles lies in its simplicity. Each ingredient, from the juicy beef to the tangy sour cream, plays a starring role in building flavor and creating the smooth, decadent texture you expect from this classic. Here’s what you’ll need—and why!

Beef sirloin or tenderloin, thinly sliced into strips: For that trademark melt-in-your-mouth tenderness—don’t skip slicing against the grain for the best result.
Olive oil: Gives the beef a beautiful sear and adds just the right balance of fruity flavor.
Unsalted butter: Adds richness and helps develop those incredible golden onions and mushrooms.
Onion, finely chopped: Brings a subtle sweetness and a depth of flavor that forms the backbone of the sauce.
Garlic, minced: Adds aromatic warmth that makes this dish truly comforting.
Cremini or white mushrooms, sliced: These soak up flavor, lend earthiness, and give substance to the sauce.
All-purpose flour: Just a touch thickens the sauce to a perfect, silky consistency.
Beef broth: Provides a savory base and amplifies the richness of the beef.
Worcestershire sauce: Don’t miss this—its tang and umami add unmistakable Stroganoff character.
Sour cream: The secret behind that luscious, velvety finish, with a pleasant hint of tang.
Dijon mustard: Brings a gentle, complex zing that brightens up the whole dish.
Salt and black pepper to taste: Essential for unlocking and balancing all those savory flavors.
Wide egg noodles: Generously chewy and perfect for catching every drop of that savory sauce.
Chopped fresh parsley for garnish: Sprinkled on top, it adds color and fresh, herby brightness.

How to Make Beef Stroganoff with Egg Noodles

Step 1: Prepare the Egg Noodles

Kicking things off, fill a large pot with water and bring it to a boil. Add a generous pinch of salt and toss in your wide egg noodles. Cook them according to package instructions until al dente—tender but still with a little bite. Drain well, toss with a tiny drizzle of olive oil if you like (to prevent sticking), and set aside. These noodles make the perfect bed for all that creamy Stroganoff goodness.

Step 2: Sear the Beef

Heat olive oil in a large skillet over medium-high, making sure the pan is nicely hot before adding your beef strips in a single layer. Season with salt and black pepper. Let them sizzle without stirring for about 1–2 minutes per side—just enough to get a golden-brown crust while keeping the center tender. Avoid overcrowding the pan; cook in batches if needed. Once browned, transfer the beef to a plate and keep it cozy while you build your sauce.

Step 3: Sauté Onions, Garlic, and Mushrooms

Turn the heat down to medium and add the butter to your pan. As soon as it melts and foams, drop in the chopped onion. Sauté for about 3 minutes, stirring occasionally, until the edges are translucent and golden. Stir in the garlic and mushrooms, and let them cook until the mushrooms are deeply browned and their moisture cooks off, roughly 5 minutes. This step infuses every bite of Beef Stroganoff with Egg Noodles with flavor and heartiness.

Step 4: Build the Sauce

Sprinkle the flour evenly over the mushroom mixture. Stir constantly for a minute to cook off the raw flour taste—it’ll start to smell slightly toasty, which is perfect. Slowly pour in the beef broth, scraping up the brown bits from the bottom of the pan. Add the Worcestershire sauce, and bring everything to a gentle simmer for 3–4 minutes, letting the sauce thicken just a bit while the flavors meld.

Step 5: Finish with Creaminess (and Dijon!)

Lower the heat to its gentlest setting. Stir in the sour cream and Dijon mustard until the sauce turns irresistibly smooth and creamy. Return the seared beef and any accumulated juices to the skillet, and gently toss to coat. Let it heat through, but don’t let it boil—this keeps the sauce silky and the beef juicy. Taste for seasoning and adjust salt and pepper if needed before removing from heat.

Step 6: Serve and Garnish

To serve, pile your warm egg noodles onto plates or into shallow bowls, then ladle the lavish beef stroganoff mixture over the top. Finish with a dusting of fresh, chopped parsley. You’re ready to bask in the praises that are sure to follow!

How to Serve Beef Stroganoff with Egg Noodles

Garnishes

A flourish of chopped fresh parsley brightens this dish both visually and in flavor, ready to wake up those creamy, rich notes. For something extra, try a light sprinkle of cracked black pepper or even a pinch of smoked paprika for depth and color, making your Beef Stroganoff with Egg Noodles truly pop on the plate.

Side Dishes

This main dish is delightfully filling, but rounding out your meal with a tangy cucumber salad or simply dressed steamed green beans adds freshness and crunch. Crusty bread is a wonderful sidekick, perfect for mopping up extra sauce. If you’re feeling decadent, creamy mashed potatoes can play the role of egg noodles for a lovely twist.

Creative Ways to Present

For an elegant dinner, serve Beef Stroganoff with Egg Noodles in wide, shallow bowls, layering the noodles first and then swirling the sauce and beef over top. Looking for a playful spin? Try petite ramekins for mini portions at parties, or serve the stroganoff over crispy potato cakes instead of noodles for a rustic, crowd-pleasing alternative.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Beef Stroganoff with Egg Noodles to room temperature before transferring to airtight containers. The sauce keeps well for up to three days in the refrigerator. Keep the noodles and sauce separate if possible to prevent the noodles from soaking up too much sauce and becoming mushy.

Freezing

For longer storage, freeze the cooled beef and sauce (not the noodles) in freezer-safe bags or containers for up to two months. Egg noodles can be frozen separately, but they tend to lose their texture upon thawing, so it’s best to cook fresh noodles when you’re ready to enjoy your stroganoff again.

Reheating

Gently rewarm the stroganoff in a skillet over low heat, stirring often, until heated through. If the sauce is too thick, whisk in a splash of beef broth or water. Avoid bringing the sauce to a boil, as this can cause the sour cream to separate. Prepare new egg noodles and serve together for the freshest taste.

FAQs

Can I use a different cut of beef?

Absolutely! While sirloin and tenderloin are classic for their tenderness, you can use flank steak, ribeye, or even leftover roast beef. Just be sure to slice thinly and cook briefly to keep things juicy.

What can I substitute for sour cream?

If you’re looking for a lighter option, plain Greek yogurt works wonderfully and adds similar tang. Crème fraîche or even a splash of heavy cream with a squeeze of lemon can stand in during a pinch.

Is it possible to make Beef Stroganoff with Egg Noodles gluten-free?

Definitely. Swap in a gluten-free flour blend for thickening and use gluten-free egg noodles. Double-check your Worcestershire sauce for hidden gluten if serving someone with allergies.

Can I prepare the dish in advance for a party?

Yes! Prepare the sauce and beef up to a day ahead, cool, and chill. Reheat gently before guests arrive and boil egg noodles just before serving for a fresh, fuss-free presentation. This is a brilliant make-ahead meal for entertaining.

How do I keep the beef tender?

The key is high heat and quick cooking—overcooking can make beef chewy. Sear the beef in batches and don’t return it to the sauce until the very end when you’re warming everything together.

Final Thoughts

Few dishes capture the spirit of comfort and celebration quite like Beef Stroganoff with Egg Noodles. You’ll find it simply irresistible, easy enough for a weeknight and stunning enough for guests. So gather your ingredients, set aside just a little time, and treat yourself and your loved ones to a meal that always brings people back for seconds. Enjoy every creamy, savory bite!

Beef Stroganoff with Egg Noodles Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of Beef Stroganoff with Egg Noodles, a classic Russian-American dish that combines tender beef strips in a creamy mushroom sauce served over a bed of wide egg noodles.

Ingredients

Scale

Beef:

1 pound beef sirloin or tenderloin, thinly sliced into strips

Sauce:

2 tablespoons olive oil
2 tablespoons unsalted butter
1 small 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
1/2 cup sour cream
1 teaspoon Dijon mustard
Salt and black pepper to taste

Others:

8 ounces wide egg noodles
Chopped fresh parsley for garnish

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Instructions

Cook the Egg Noodles: Prepare the egg noodles according to package instructions; drain and set aside.
Sear the Beef: In a large skillet over medium-high heat, sear the seasoned beef strips until browned on both sides; set aside.
Prepare the Sauce: In the same pan, cook onions, garlic, and mushrooms until browned. Stir in flour, then gradually add beef broth and Worcestershire sauce. Simmer until thickened.
Finish the Dish: Stir in sour cream and Dijon mustard. Return beef to the skillet and warm through. Adjust seasoning. Serve over egg noodles and garnish with parsley.