Beef Stroganoff with Egg Noodles is a timeless comfort food dish featuring tender strips of beef simmered in a rich, creamy mushroom and onion gravy. Served over buttery egg noodles, this classic meal brings warmth and satisfaction to every bite.
Why You’ll Love This Recipe
This hearty dish delivers a perfect combination of tender meat, savory sauce, and comforting noodles. It’s a family favorite that’s simple to make yet elegant enough for dinner guests. The creamy sauce, infused with mushrooms and a touch of tang from sour cream, makes it irresistible and deeply flavorful.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Beef sirloin or stew meat, thinly sliced
- Salt and pepper
- Olive oil or butter
- Onion, thinly sliced
- Garlic, minced
- Mushrooms, sliced
- Beef broth
- Worcestershire sauce
- Dijon mustard (optional)
- All-purpose flour (for thickening)
- Sour cream
- Cooked egg noodles
- Fresh parsley (for garnish)
Directions
- Season beef with salt and pepper. In a large skillet, heat oil or butter and sear beef until browned. Remove and set aside.
- In the same skillet, sauté onions and garlic until softened. Add mushrooms and cook until golden.
- Sprinkle in flour and stir to coat the vegetables. Slowly pour in beef broth, stirring constantly to avoid lumps.
- Add Worcestershire sauce and mustard. Simmer until the sauce begins to thicken.
- Return the beef to the skillet and simmer gently until cooked through and tender.
- Reduce heat and stir in sour cream. Do not boil.
- Serve over egg noodles and garnish with fresh parsley.
Servings and Timing
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Use ground beef instead of sliced steak for a quicker version.
- Substitute Greek yogurt for sour cream for a lighter option.
- Add a splash of white wine for depth of flavor.
- Serve over mashed potatoes or rice instead of noodles.
Storage/Reheating
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave. Add a splash of broth if needed to loosen the sauce.
- Not ideal for freezing once the sour cream has been added, as it may separate.
FAQs
What cut of beef is best?
Sirloin, tenderloin, or top round are ideal for tenderness and flavor.
Can I make this ahead of time?
Yes, prepare up to the point of adding sour cream, then reheat and finish just before serving.
Is this dish kid-friendly?
Yes, its mild, creamy flavor is generally well-liked by children.
Can I use canned mushrooms?
Fresh mushrooms are recommended for best flavor, but canned can be used in a pinch.
What’s the purpose of the flour?
It helps thicken the sauce to a smooth, gravy-like consistency.
How can I make it gluten-free?
Use cornstarch instead of flour and gluten-free Worcestershire sauce.
Can I use cream instead of sour cream?
Yes, but it will change the tangy flavor that sour cream provides.
How do I prevent the sour cream from curdling?
Add it off the heat and stir gently without boiling.
Is this a Russian recipe?
The dish originates in Russia but has been widely adapted in Western cuisine.
Can I double the recipe?
Yes, scale ingredients proportionally and use a larger skillet or pot.
Conclusion
Beef Stroganoff with Egg Noodles is the ultimate comfort meal — hearty, creamy, and full of flavor. With its rich mushroom sauce and tender strips of beef, it’s a dish that satisfies every time. Whether for a family dinner or a cozy night in, this classic is sure to be a hit.
Print
Beef Stroganoff with Egg Noodles is a classic comfort food dish featuring tender beef strips simmered in a rich, creamy mushroom gravy, served over buttery egg noodles. It’s hearty, flavorful, and perfect for weeknight dinners or cozy weekends. Keyword: Beef Stroganoff with Egg Noodles
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Russian-American
Ingredients
-
1 lb beef sirloin or tenderloin, thinly sliced into strips
-
Salt and pepper, to taste
-
2 tbsp olive oil or butter
-
1 small onion, thinly sliced
-
2 cloves garlic, minced
-
8 oz mushrooms, sliced
-
1 tbsp flour
-
1 cup beef broth
-
1/2 cup sour cream
-
1 tbsp Dijon mustard
-
8 oz egg noodles
Instructions
-
Cook egg noodles according to package instructions. Drain and set aside.
-
Season beef with salt and pepper. Heat oil in a large skillet and sear beef in batches until browned. Remove and set aside.
-
In the same pan, sauté onions and mushrooms until soft. Add garlic and cook for 1 minute.
-
Sprinkle flour over the veggies, stir, then pour in beef broth. Simmer until slightly thickened.
-
Reduce heat to low, return beef to the pan, and stir in sour cream and Dijon mustard. Simmer for a few minutes (do not boil).
-
Serve hot over egg noodles, garnished with fresh parsley if desired.
Notes
-
For a richer sauce, add a splash of heavy cream.
-
Substitute Greek yogurt for sour cream for a lighter option.
-
Great with crusty bread or a side salad.