If you are craving a comforting, creamy, and utterly delicious meal, the Beef Stroganoff with Egg Noodles Recipe is your new go-to classic. This dish perfectly combines tender strips of beef with a rich mushroom and sour cream sauce, all served over silky egg noodles that soak up every bit of that luscious flavor. It’s a recipe that feels cozy and indulgent without being complicated, making it an ideal choice for a weeknight dinner or a special gathering. Trust me, once you try this, it will quickly become a beloved favorite in your recipe collection.
Ingredients You’ll Need
Getting your ingredients ready for this recipe is straightforward and satisfying because each one plays a vital role in creating the full-bodied flavors, enticing aroma, and perfect texture you want from Beef Stroganoff with Egg Noodles Recipe.
- 1 lb beef sirloin or tenderloin: Choose tender cuts for juicy, melt-in-your-mouth strips.
- 2 tablespoons olive oil or butter: Provides the perfect base for sautéing with rich flavor.
- 1 medium onion, finely chopped: Adds natural sweetness and depth to the sauce.
- 2 cloves garlic, minced: Brings a subtle kick and aroma that wakes up the dish.
- 8 oz mushrooms, sliced: Lends earthiness and a meaty texture that complements the beef.
- 1 cup beef broth: Creates a flavorful, savory foundation for the sauce.
- 1 tablespoon Worcestershire sauce: Introduces complex umami notes and a hint of tang.
- 1 tablespoon Dijon mustard: Adds mild sharpness and balances the creaminess.
- 1 cup sour cream: The creamy heart of the dish that makes the sauce rich and velvety.
- Salt and pepper to taste: Essential for seasoning and bringing out all the flavors.
- 8 oz egg noodles: Perfectly tender and slightly chewy noodles that carry the sauce beautifully.
How to Make Beef Stroganoff with Egg Noodles Recipe
Step 1: Prepare Your Ingredients
Start by gathering all your fresh ingredients and prepping them as directed. Cutting the beef into strips ensures quick and even cooking, while chopping the onions and slicing the mushrooms ahead of time will keep your kitchen workflow smooth and stress-free.
Step 2: Cook Egg Noodles
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions until tender yet firm. Drain them well and set aside, ready to be paired with the luscious stroganoff sauce at the end.
Step 3: Brown the Beef
Heat your olive oil or butter in a large skillet over medium-high heat. Add the beef strips in a single layer, letting them brown beautifully on all sides without overcrowding the pan. This step locks in juices and builds rich flavor. Once browned, remove the beef and set it aside for later.
Step 4: Sauté Onions and Garlic
In the same skillet, toss in the chopped onions and minced garlic. Cook them gently until the onions turn translucent and fragrant, creating a savory base that will infuse the sauce with sweetness and warmth.
Step 5: Cook Mushrooms
Add the sliced mushrooms to the skillet and sauté until they’re tender and start to release their juices. This extra step deepens the umami profile of your stroganoff and gives a wonderful texture contrast to the beef.
Step 6: Simmer the Sauce
Pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring everything together. Allow this mixture to simmer for about five minutes so the flavors blend and the liquids reduce slightly, creating a concentrated, savory sauce.
Step 7: Add Sour Cream and Beef
Turn the heat to low and stir in the sour cream until the sauce becomes creamy and smooth. Return the browned beef strips to the skillet, coating them with all the rich sauce, and heat through gently. Season generously with salt and pepper to taste.
Step 8: Combine and Serve
Plate your cooked egg noodles and spoon the warm beef stroganoff on top. This classic pairing ensures every bite has a perfect balance of tender noodles and creamy sauce.
How to Serve Beef Stroganoff with Egg Noodles Recipe
Garnishes
Adding a sprinkle of fresh parsley or chopped chives elevates the dish visually and adds a pop of fresh flavor that cuts through the richness. You can also consider a light dusting of paprika for color and a subtle smoky note.
Side Dishes
While this dish is hearty on its own, consider serving it alongside a crisp green salad or steamed vegetables like asparagus or green beans. These sides add crunch and freshness, balancing the creamy, savory stroganoff perfectly.
Creative Ways to Present
For a fun twist, serve your Beef Stroganoff with Egg Noodles Recipe in individual ramekins topped with a little extra sour cream and parsley. You might also try layering the stroganoff over roasted or mashed potatoes for a comforting variation that still delivers all the classic flavors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Beef Stroganoff with Egg Noodles stored in an airtight container in the refrigerator for up to three days. This dish actually tastes even better the next day as the flavors meld.
Freezing
This stroganoff freezes well if you want to prepare in advance. Freeze in portioned containers without the noodles; the noodles can get mushy when thawed. When ready to eat, thaw the sauce overnight and prepare fresh noodles.
Reheating
Reheat the stroganoff sauce gently on the stovetop over low heat, adding a splash of beef broth or water if it thickens too much. Reheat the noodles separately in hot water or the microwave, then combine just before serving for the best texture.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin or tenderloin works best for tenderness, you can use ribeye or even chuck steak cut thinly. Just make sure to cook it quickly to avoid toughness.
Is there a non-dairy substitute for the sour cream?
Yes, you can use a non-dairy sour cream alternative or even plain coconut yogurt for a dairy-free version. Just keep in mind the flavor might be slightly different but still delicious.
Can I prepare this recipe without mushrooms?
You can skip the mushrooms if you’re not a fan, but they add wonderful earthiness and texture. Consider adding extra onions or bell peppers to compensate.
What type of egg noodles works best?
Wide, flat egg noodles work beautifully as they hold onto the sauce well, but feel free to experiment with your favorite noodle shape.
How do I thicken the sauce if it’s too thin?
If your sauce seems too runny, mix a small amount of cornstarch with cold water and stir it in while simmering until it thickens. Be sure to add gradually for the perfect consistency.
Final Thoughts
This Beef Stroganoff with Egg Noodles Recipe is a timeless dish that combines simple, wholesome ingredients into a rich and comforting classic that’s sure to please everyone around your table. Whether you’re cooking for family or friends, this recipe brings warmth and satisfaction in every bite. I encourage you to give it a try—you might just find it becomes your new favorite weeknight dinner or special occasion meal.
Print
Beef Stroganoff with Egg Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
Description
A classic Beef Stroganoff recipe featuring tender strips of beef sirloin cooked with mushrooms, onions, and a creamy sour cream sauce, served over egg noodles. Ready in 40 minutes, this comforting dish blends savory flavors with a creamy texture for a satisfying meal.
Ingredients
Beef and Sauce
- 1 lb beef sirloin or tenderloin, cut into strips
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
Pasta
- 8 oz egg noodles
Instructions
- Prepare Ingredients: Gather all ingredients together to streamline the cooking process.
- Cook Egg Noodles: Boil salted water and cook the egg noodles according to package instructions until tender. Drain the noodles and set aside.
- Brown the Beef: Heat olive oil or butter in a skillet over medium-high heat. Add the beef strips and sauté until browned on all sides. Remove the beef from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, add the chopped onions and minced garlic. Cook until the onions turn translucent, about 3-4 minutes.
- Cook Mushrooms: Add sliced mushrooms to the skillet and sauté until they soften, approximately 5 minutes.
- Add Liquids and Simmer: Stir in beef broth, Worcestershire sauce, and Dijon mustard. Allow the mixture to simmer gently for about 5 minutes to blend the flavors and reduce slightly.
- Finish the Sauce and Combine: Reduce the heat to low, then stir in the sour cream until fully incorporated. Return the browned beef to the skillet and heat through without boiling to prevent curdling. Season with salt and pepper to taste.
- Serve: Plate the cooked egg noodles and spoon the beef stroganoff mixture over the top. Optionally, garnish with fresh parsley before serving.
Notes
- Use tender cuts of beef like sirloin or tenderloin for best texture.
- Do not boil the sauce after adding sour cream to prevent curdling.
- For extra flavor, garnish with fresh parsley or chives.
- To make it gluten-free, substitute egg noodles with gluten-free pasta.
