Beef Stroganoff with Egg Noodles is a comforting classic featuring tender strips of beef simmered in a creamy mushroom sauce, served over buttery egg noodles. This hearty dish is perfect for cozy family dinners and brings together rich flavors with minimal fuss.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef sirloin or tenderloinoil or butteryellow oniongarlic clovesmushroomsbeef brothWorcestershire saucesour creamDijon mustardall-purpose floursalt and pepperfresh parsley (for garnish)egg noodles
directions
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
In a large skillet, heat oil or butter over medium-high heat. Add sliced beef and cook until browned on all sides. Remove beef and set aside.
In the same skillet, add a bit more oil if needed and sauté chopped onions until translucent.
Add minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender.
Sprinkle flour over the vegetables and stir to combine.
Pour in beef broth and Worcestershire sauce, stirring constantly until the sauce thickens.
Reduce heat to low and stir in sour cream and Dijon mustard until smooth. Season with salt and pepper to taste.
Return the cooked beef to the skillet and simmer gently for a few minutes, just until heated through.
Serve the beef and sauce over a bed of cooked egg noodles. Garnish with chopped fresh parsley.
servings and timing
This recipe serves 4-6 people.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes
variations
Use ground beef instead of sliced beef for a quicker version.
Swap the sour cream for Greek yogurt for a lighter option.
Add a splash of white wine when cooking the mushrooms for extra depth of flavor.
Serve over rice, mashed potatoes, or cauliflower mash instead of egg noodles.
Include a sprinkle of smoked paprika for a subtle smoky kick.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet over low heat, adding a splash of broth if needed to loosen the sauce.Avoid boiling the sauce to prevent the sour cream from curdling.Freezing is not recommended as the creamy sauce may separate.
FAQs
What cut of beef is best for Stroganoff?
Tender cuts like sirloin, tenderloin, or ribeye work best because they stay tender when cooked quickly.
Can I make this ahead of time?
Yes, you can prepare the sauce and beef in advance. Store separately from the noodles and reheat when ready to serve.
Can I use canned mushrooms?
Fresh mushrooms are recommended for the best texture and flavor, but canned mushrooms can work in a pinch.
Why did my sauce curdle?
Make sure to reduce the heat before adding sour cream and avoid boiling once it’s added.
Is Stroganoff gluten-free?
Use gluten-free flour and serve with gluten-free noodles to make this dish gluten-free.
What can I serve with Beef Stroganoff?
A simple green salad or steamed vegetables make great side dishes.
Can I double the recipe?
Yes, this recipe doubles easily for a larger crowd.
conclusion
Beef Stroganoff with Egg Noodles is a timeless, crowd-pleasing meal that’s rich, creamy, and deeply satisfying. Perfect for weeknight dinners or special gatherings, this dish brings hearty comfort to your table every time you make it.
Print
Beef Stroganoff with Egg Noodles
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
- Diet: Low Lactose
Description
A comforting, classic Beef Stroganoff with tender strips of beef, sautéed mushrooms, and a creamy sour cream sauce, served over buttery egg noodles.
Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 cup sour cream
- 12 oz egg noodles
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook egg noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced beef and cook until browned, about 3-4 minutes. Remove beef and set aside.
- In the same skillet, melt butter and add chopped onion. Cook until softened, about 3 minutes.
- Add garlic and mushrooms; cook until mushrooms are browned and liquid has evaporated, about 5 minutes.
- Sprinkle flour over the mixture and stir well. Cook for 1 minute to eliminate raw flour taste.
- Gradually stir in beef broth and Worcestershire sauce, scraping up any browned bits. Simmer until slightly thickened, about 5 minutes.
- Reduce heat to low, return beef to the skillet, and stir in sour cream. Simmer gently for 5 minutes; do not boil.
- Season with salt and black pepper to taste.
- Serve over egg noodles and garnish with fresh parsley.
Notes
- Use full-fat sour cream for the best creamy texture.
- Don’t overcook the beef to keep it tender.
- A splash of dry white wine can be added with the broth for extra depth of flavor.