There is something undeniably comforting about a warm plate of Beef Stroganoff with Egg Noodles Recipe that makes it a go-to classic for many home cooks. Creamy, savory, and packed with tender strips of beef and earthy mushrooms, this dish offers a delightful mix of textures and flavors that bring people together at the dinner table. Each bite delivers rich notes from the sour cream and a subtle tang from Dijon mustard, perfectly complementing the soft, buttery egg noodles. If you’re searching for a dish that brings hearty satisfaction with a touch of elegance, this Beef Stroganoff with Egg Noodles Recipe is exactly what you need.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of ingredients that shine through with every mouthful. Each component – from the tender beef to the fresh mushrooms and creamy sauce – comes together to build layers of flavor and texture that make this dish so irresistible.
- 1 pound beef sirloin or tenderloin, thinly sliced into strips: Choose a tender cut to ensure melt-in-your-mouth beef.
- 2 tablespoons olive oil or butter: Provides a rich base for sautéing and adds depth to the flavor.
- 1 medium onion, finely chopped: Adds sweetness and a subtle crunch when cooked down.
- 2 garlic cloves, minced: Boosts the aromatic profile with its fragrant punch.
- 8 ounces cremini or white mushrooms, sliced: Brings earthy richness and a meaty texture to the dish.
- 1 cup beef broth: Builds the savory sauce and keeps the beef juicy.
- 1 cup sour cream: Adds creaminess and a slight tang that makes the sauce lush and velvety.
- 2 teaspoons Dijon mustard: Gives a subtle zing that brightens the flavors.
- 1 tablespoon all-purpose flour (optional, for thickening): Helps achieve the perfect sauce consistency.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 12 ounces egg noodles: The ideal pasta partner that soaks up the creamy sauce beautifully.
- Fresh parsley, chopped (for garnish): Adds a fresh, vibrant touch that elevates the presentation.
How to Make Beef Stroganoff with Egg Noodles Recipe
Step 1: Prepare the Beef and Noodles
Begin by slicing the beef into thin strips against the grain to ensure tenderness after cooking. While prepping the beef, bring a large pot of salted water to boil and cook the egg noodles until just tender, usually around 7 to 9 minutes. Drain and set aside, tossing them lightly with a bit of butter or olive oil to keep them from sticking.
Step 2: Sauté Onions, Garlic, and Mushrooms
Heat olive oil or butter in a large skillet over medium-high heat. Add the finely chopped onion and cook until soft and translucent, about 4 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and start to brown, giving the dish that signature earthy taste.
Step 3: Brown the Beef
Push the mushroom mixture to the side of the skillet and add the beef strips in a single layer. Let them sear undisturbed for a couple of minutes before turning, ensuring a nice caramelization that locks in flavor without overcooking the meat.
Step 4: Make the Sauce
Sprinkle the flour over the beef and vegetables (if using) to create a light roux, which will thicken the sauce. Slowly pour in the beef broth while stirring, letting it come to a simmer until the sauce thickens slightly. Then reduce the heat to low and stir in the sour cream and Dijon mustard, blending everything into a luscious, creamy sauce. Season with salt and pepper to taste.
Step 5: Combine and Finish Cooking
Return the cooked egg noodles to the pan and gently toss them in the sauce to coat every strand with that rich, flavorful mixture. Warm everything through just for a minute or two — you want the noodles silky and delicious without breaking down.
How to Serve Beef Stroganoff with Egg Noodles Recipe
Garnishes
A sprinkle of fresh chopped parsley not only adds a pop of color to your plate but also a burst of fresh, herbaceous brightness that perfectly balances the creamy sauce. For an extra touch, a few thinly sliced green onions or a light dusting of smoked paprika can elevate the presentation and flavor.
Side Dishes
Though this dish is hearty on its own, pairing it with a crisp green salad or steamed vegetables like asparagus or broccoli adds a wonderful contrast of textures and freshness. A crusty garlic bread on the side makes an irresistible combination, perfect for soaking up every last bit of that creamy sauce.
Creative Ways to Present
Try serving your Beef Stroganoff with Egg Noodles Recipe in individual cast iron skillets for a rustic, restaurant-quality feel. Alternatively, plating the dish over a bed of sautéed spinach or zucchini noodles offers a low-carb twist without sacrificing flavor. For a family-style meal, a large serving platter garnished with parsley and lemon wedges makes for a beautiful centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making the next day’s meal even more delicious.
Freezing
This dish freezes well, although the texture of the egg noodles might soften slightly. To freeze, place cooled stroganoff in a freezer-safe container and freeze for up to 2 months. It’s best to freeze without garnishes for the freshest taste upon reheating.
Reheating
Reheat leftovers gently in a skillet over low heat, stirring occasionally and adding a splash of beef broth or water if the sauce gets too thick. Avoid the microwave if possible to preserve the texture of the beef and sauce. If microwaving, do so at medium power and stir frequently.
FAQs
Can I use a different type of beef for this recipe?
Absolutely! While sirloin or tenderloin works best because of their tenderness, you can also use ribeye or strip steak. Just be sure to slice thinly and cook quickly to avoid toughness.
Is sour cream essential in the sauce?
Sour cream is key for the classic tangy creaminess that defines stroganoff. You can substitute with Greek yogurt for a lighter version, but add it at the very end and keep the heat low to prevent curdling.
Can I make this recipe dairy-free?
Yes, you can swap the sour cream with a dairy-free alternative like coconut cream or cashew cream. Use a plant-based butter or oil for sautéing, and your stroganoff will still be rich and flavorful.
How can I thicken the sauce if I skip the flour?
If you prefer not to use flour, reduce the beef broth by simmering it longer before adding other ingredients. Alternatively, cornstarch mixed with cold water is a great gluten-free thickener.
What kind of egg noodles work best?
Fresh egg noodles are wonderful for their tender texture, but dried ones work perfectly fine as well. Just be sure to cook them al dente to avoid mushiness once combined with the sauce.
Final Thoughts
If you’re craving a warm, comforting dish that’s bursting with flavor and easy enough for a weeknight dinner, you simply must try this Beef Stroganoff with Egg Noodles Recipe. It’s the kind of meal that feels like a cozy hug on a plate and has the power to turn an ordinary day into something special. Gather your ingredients, get cooking, and enjoy every creamy, savory bite with your loved ones!
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Beef Stroganoff with Egg Noodles Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This classic Beef Stroganoff recipe features tender strips of beef sirloin sautéed with onions, garlic, and mushrooms in a rich, creamy sauce made with sour cream and Dijon mustard. Served over buttery egg noodles and garnished with fresh parsley, this comforting dish comes together in about 40 minutes, making it perfect for a hearty weeknight dinner.
Ingredients
Beef Stroganoff
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper to taste
Accompaniment
- 12 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the egg noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside, tossing with a little butter if desired to prevent sticking.
- Sear the beef: In a large skillet, heat olive oil or butter over medium-high heat. Add the thinly sliced beef strips in batches to avoid overcrowding, and sear until browned but still tender, about 2-3 minutes per batch. Remove beef from skillet and set aside.
- Sauté the vegetables: In the same skillet, reduce heat to medium and add chopped onions. Cook until translucent, about 4 minutes. Add minced garlic and sliced mushrooms, cooking until mushrooms are browned and tender, about 5-7 minutes.
- Make the sauce: Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to eliminate the raw flour taste. Slowly pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until slightly thickened, about 3-5 minutes.
- Combine beef and sauce: Return the seared beef strips to the skillet and stir in Dijon mustard and sour cream. Heat gently over low heat, stirring continuously to avoid curdling. Do not boil after adding sour cream. Season with salt and pepper to taste.
- Serve: Spoon the beef stroganoff sauce over the cooked egg noodles. Garnish with freshly chopped parsley. Serve immediately while hot.
Notes
- Using tender cuts like sirloin or tenderloin ensures the beef stays juicy and tender.
- The all-purpose flour is optional but helps thicken the sauce for a creamier texture.
- Make sure to add sour cream off the heat or on low to prevent it from curdling.
- For a lighter version, substitute sour cream with Greek yogurt.
- Fresh parsley adds a nice color contrast and fresh flavor as garnish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian
