There is something incredibly comforting and satisfying about a classic Beef Stroganoff with Egg Noodles Recipe. Picture tender strips of beef swimming in a creamy, savory sauce with a hint of tang from the sour cream, perfectly complemented by earthy mushrooms and a touch of mustard. Served over soft, buttery egg noodles, this dish elevates any dinner occasion, bringing a cozy, homemade vibe that’s hard to beat. It’s a timeless meal that never goes out of style, and once you try it, you’ll wonder why you didn’t make it sooner.
Ingredients You’ll Need
This Beef Stroganoff with Egg Noodles Recipe relies on straightforward, wholesome ingredients that combine to create that memorable flavor and texture. Each ingredient plays a key role, from the tender beef to the richness of the sour cream and the heartiness of the mushrooms.
- 1 pound beef sirloin or tenderloin: Choose a tender cut for quick cooking and juicy, flavorful strips.
- 2 tablespoons olive oil or butter: Provides the perfect sear for the beef and richness in the dish.
- 1 medium onion, finely chopped: Adds sweetness and depth to the savory sauce.
- 2 garlic cloves, minced: Gives an aromatic kick without overpowering the other flavors.
- 8 ounces cremini or white mushrooms, sliced: Imparts an earthy flavor and meaty texture that makes this stroganoff so special.
- 1 cup beef broth: Forms the base of the sauce, enriching it with meaty goodness.
- 1 cup sour cream: Adds creaminess and a subtle tang that balances the dish perfectly.
- 2 teaspoons Dijon mustard: Introduces a gentle sharpness that elevates the sauce’s flavor.
- 1 tablespoon all-purpose flour (optional): Helps thicken the sauce for the perfect consistency.
- Salt and pepper to taste: Essential for seasoning and enhancing all the flavors.
- 12 ounces egg noodles: Soft, tender noodles that soak up all that delicious sauce beautifully.
- Fresh parsley, chopped (for garnish): Adds a burst of color and fresh herbaceousness to finish the dish.
How to Make Beef Stroganoff with Egg Noodles Recipe
Step 1: Prepare the Beef
Begin by slicing your beef into thin strips; this helps it cook quickly and stay tender. Heat your olive oil or butter in a large skillet until shimmering, then add the beef in batches to avoid overcrowding. Sear it just until browned on all sides, about 2-3 minutes per batch, and set aside. This step locks in the juicy flavors you’ll love.
Step 2: Sauté the Aromatics and Mushrooms
In the same skillet, toss in the finely chopped onion and minced garlic, cooking until soft and fragrant. Then add the sliced mushrooms, allowing them to brown and release their juices. This builds the deep umami flavor base that makes each bite so satisfying.
Step 3: Create the Sauce
Sprinkle the optional flour over the vegetables to create a slight thickening agent, stirring well for about a minute. Pour in the beef broth, stirring constantly to avoid lumps, and bring the mixture to a gentle simmer. The broth will meld with the Dijon mustard and seasonings, setting the stage for a luscious sauce.
Step 4: Finish the Stroganoff
Reduce the heat and stir in the sour cream for that creamy tanginess that defines Beef Stroganoff with Egg Noodles Recipe. Return the seared beef to the skillet, combining everything evenly and cooking just until warmed through. Be gentle here to prevent the sour cream from curdling, ensuring a silky sauce.
Step 5: Cook the Egg Noodles
While your stroganoff simmers, boil the egg noodles in salted water according to package instructions until tender but firm. Drain well and toss with a little butter if you like, so they’re ready to soak up the sauce as soon as the beef mixture is done.
How to Serve Beef Stroganoff with Egg Noodles Recipe
Garnishes
Freshly chopped parsley sprinkled on top adds a vibrant splash of color and light herbal notes that contrast beautifully with the rich sauce. You can also add a sprinkle of paprika for subtle earthiness and a touch of warmth on the eyes and palate.
Side Dishes
This meal is hearty on its own, but for a complete dinner, consider serving it alongside crisp, steamed green beans or a simple mixed green salad. A crusty piece of bread on the side will also pair wonderfully, perfect for mopping up any leftover sauce.
Creative Ways to Present
For a twist, try serving your Beef Stroganoff with Egg Noodles Recipe in individual bowls topped with a dollop of sour cream and a sprinkle of chives. Layering the noodles in a shallow bowl and ladling the stroganoff on top creates a rustic, inviting presentation that feels both elegant and comforting.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Stroganoff with Egg Noodles Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making for an even tastier meal the next day.
Freezing
This dish can be frozen, but it’s best to freeze the beef stroganoff and noodles separately to preserve texture. Store them in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating to keep everything as fresh as possible.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and to warm evenly. Adding a splash of beef broth or water can help loosen the sauce if it thickens too much after refrigeration.
FAQs
Can I use ground beef instead of sirloin for this recipe?
Ground beef will work in a pinch, but the texture and tenderness won’t be quite the same as using thinly sliced sirloin or tenderloin. For the classic Beef Stroganoff with Egg Noodles Recipe experience, opt for strips of quality beef.
Is sour cream necessary in this recipe?
Sour cream is key to achieving the authentic rich and tangy flavor of Stroganoff. You could substitute with Greek yogurt, but it may alter the taste and texture slightly.
Can I use other types of noodles?
Egg noodles are traditional and soak up the sauce beautifully, but wide pasta like pappardelle or even mashed potatoes make lovely alternatives if that’s what you have on hand.
What can I do to thicken the sauce if it’s too runny?
If you skip the optional flour or find your sauce is thinner than you like, simmer it a bit longer to reduce or stir in a slurry made from flour and water to gently thicken without clumping.
Is this recipe gluten-free?
This recipe isn’t naturally gluten-free due to flour and egg noodles, but you can substitute gluten-free flour for thickening and use gluten-free noodles to make it suitable for dietary needs.
Final Thoughts
Trying out this Beef Stroganoff with Egg Noodles Recipe is like inviting warmth and comfort straight into your kitchen and heart. It’s a dish that feels special yet easy to prepare, perfect for weeknights or impressing guests. Once you make it, it’s sure to become a beloved classic in your recipe collection, so don’t wait to bring this delicious tradition to your table.
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Beef Stroganoff with Egg Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian
Description
This classic Beef Stroganoff recipe features tender strips of beef sirloin sautéed with onions, garlic, and mushrooms, simmered in a creamy sauce of sour cream and Dijon mustard, served over tender egg noodles. Ready in just 40 minutes, it’s a comforting and elegant meal perfect for weeknight dinners or special occasions.
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
To Serve
- 12 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the 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.
- Sauté the Beef: Heat olive oil or butter in a large skillet over medium-high heat. Add the thinly sliced beef strips and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender and browned, about 5-6 minutes.
- Make the Sauce: Sprinkle the optional flour over the mushroom mixture and stir to coat. Slowly pour in the beef broth while stirring to avoid lumps. Bring to a simmer and cook for 3-4 minutes until the sauce slightly thickens.
- Combine Ingredients: Return the cooked beef to the skillet. Stir in the sour cream and Dijon mustard. Heat gently, stirring until the sauce is well combined and heated through, but do not boil to avoid curdling. Season with salt and pepper to taste.
- Serve: Plate the cooked egg noodles and spoon the beef stroganoff sauce over the top. Garnish with freshly chopped parsley and serve immediately.
Notes
- For a thicker sauce, you can increase the flour to 2 tablespoons or reduce the broth slightly.
- Use sour cream at room temperature to prevent curdling when added to the hot sauce.
- Replace beef broth with mushroom broth or vegetable broth for a different flavor.
- Be careful not to overcook the beef to keep it tender and juicy.
- Fresh parsley adds a nice color and fresh flavor, but you can substitute with chives or dill.
