Beef Stroganoff with Egg Noodles

Introduction

Beef Stroganoff with Egg Noodles is a timeless comfort food that traces its roots back to 19th-century Russia and has since become a beloved classic around the world. The dish combines tender strips of beef with mushrooms, onions, and a luscious sour cream-based sauce, served over buttery egg noodles. It’s rich yet balanced, hearty yet elegant, making it suitable for both family dinners and special occasions.

The beauty of Stroganoff lies in its versatility — it has been adapted in countless ways across different cultures, but its heart remains the same: tender beef in a creamy, savory sauce. This version highlights traditional flavors while keeping the process approachable for home cooks.

Why I Love This Recipe

I love Beef Stroganoff with Egg Noodles because it represents everything I want in a cozy, satisfying meal: tender beef, earthy mushrooms, creamy sauce, and a comforting starch to bring it all together. The sauce is silky and indulgent, yet balanced with the tang of sour cream. The noodles absorb the sauce beautifully, making every bite rich and flavorful.

It’s also a nostalgic dish for many, evoking memories of family gatherings, hearty dinners, and comfort on cold nights. It tastes like home, no matter where you are.

Why It’s a Must-Try Dish

• Classic comfort food: Perfect for cozy nights or when you need something hearty.
• Rich yet balanced: Creamy sauce paired with savory beef and earthy mushrooms.
• Family-friendly: Loved by both kids and adults.
• One-pan convenience: The sauce comes together in a single skillet.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Course: Main Course
• Cuisine: Russian-American Comfort Food
• Calories per Serving: ~520 kcal (approx., may vary based on ingredients)

Ingredients

For the Beef and Sauce:

• 1 lb (450g) beef sirloin or tenderloin, thinly sliced into strips
• 2 tbsp olive oil (or butter)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) mushrooms, sliced (white button or cremini)
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 cup sour cream (full fat preferred)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional, for depth)
• 1 tsp paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

For the Egg Noodles:

• 12 oz (340g) egg noodles
• 2 tbsp butter
• Pinch of salt

Cooking Directions (Step-by-Step Method)

Step 1: Cook the Noodles

1. Bring a large pot of salted water to a boil.
2. Cook egg noodles according to package directions until al dente.
3. Drain and toss with 2 tbsp butter. Keep warm.

Step 2: Cook the Beef

4. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. Add beef strips in batches (do not overcrowd) and sear until just browned on the outside (about 2–3 minutes). Remove and set aside.

Step 3: Make the Sauce Base

6. In the same skillet, add 1 tbsp olive oil and sauté onions for 3–4 minutes until soft.
7. Add garlic and mushrooms, cooking until mushrooms are golden and have released their moisture (about 5 minutes).
8. Sprinkle flour over the mixture, stirring well to coat (this helps thicken the sauce).

Step 4: Build the Sauce

9. Slowly pour in beef broth, stirring constantly to avoid lumps.
10. Add Worcestershire sauce, Dijon mustard (if using), and paprika.
11. Reduce heat to low and stir in sour cream until the sauce is creamy and smooth.

Step 5: Combine Everything

12. Return beef to the skillet along with any juices.
13. Simmer gently for 5–6 minutes until beef is tender and sauce has thickened slightly.
14. Taste and adjust seasoning with salt and pepper.

Step 6: Serve

15. Plate buttered egg noodles and ladle beef stroganoff on top.
16. Garnish with fresh parsley.

How to Serve

• Serve hot over egg noodles for the classic version.
• Pair with a side salad or roasted vegetables for balance.
• Add crusty bread on the side to soak up extra sauce.

Recipe Tips

• Slice beef against the grain for tenderness.
• Do not overcook the beef — sear quickly for the best texture.
• Use full-fat sour cream for a richer sauce that won’t curdle.
• If sauce is too thick, thin with a splash of broth.

Variations

• Beef Stroganoff with Rice: Swap noodles for steamed white rice.
• Low-Carb Version: Serve over zucchini noodles or cauliflower mash.
• Creamy Stroganoff with Cream Cheese: Replace part of the sour cream with cream cheese for extra richness.
• Vegetarian Stroganoff: Use mushrooms and lentils instead of beef.
• Slow Cooker Stroganoff: Cook beef and sauce in a slow cooker on low for 6–7 hours; add sour cream at the end.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze stroganoff (without noodles) for up to 2 months. Add fresh noodles when reheating.
• Reheating: Warm gently on the stove over low heat; stir in a little broth or sour cream to refresh sauce.

Special Equipment Needed

• Large skillet or sauté pan
• Wooden spoon or spatula
• Large pot for boiling noodles

Conclusion

Beef Stroganoff with Egg Noodles is a comforting, hearty dish that combines rich flavors with a creamy texture. It’s a recipe that never goes out of style — whether you’re serving it for a weeknight family dinner or entertaining guests. The savory beef, earthy mushrooms, and buttery noodles create a harmony of flavors that’s simply irresistible. Once you try it, this dish will become a permanent favorite in your recipe collection.