Beef Stroganoff with Egg Noodles

Introduction

Beef Stroganoff with Egg Noodles is a timeless comfort dish that combines tender strips of beef with a creamy, savory mushroom sauce, served over buttery egg noodles. Originating in Russia, this dish has traveled the world and evolved into a beloved family classic. It’s hearty, filling, and rich with layers of flavor from caramelized onions, earthy mushrooms, tangy sour cream, and well-seasoned beef.

Why I Love This Recipe

I love this recipe because it blends comfort and elegance in one bowl. The combination of tender, juicy beef and a creamy mushroom sauce creates layers of flavor that feel indulgent yet homely. Served over egg noodles, every bite is rich, savory, and deeply satisfying — the kind of meal that instantly warms you from the inside out.

What makes it extra special for me is how versatile it is. You can serve it on a busy weeknight because it comes together fairly quickly, but it also shines as a centerpiece for a dinner party. The aroma of onions and mushrooms sizzling in butter, followed by the tangy richness of sour cream, makes the whole kitchen smell irresistible.

Why This is a Must-Try Dish

• It’s a classic crowd-pleaser — loved by kids and adults alike.
• The creamy mushroom sauce is decadent yet comforting.
• It’s a complete meal in one bowl: protein, carbs, and sauce all together.
• Perfect for weeknight dinners and special occasions.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4–6
• Calories: ~480 kcal per serving

Cuisine & Course

• Cuisine: Russian-inspired / European Classic
• Course: Main Dish / Dinner

Ingredients

For the Beef & Sauce:

• 1 ½ lbs (700 g) beef sirloin or tenderloin, thinly sliced into strips
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 10 oz (300 g) mushrooms, sliced (cremini or button work best)
• 2 tbsp all-purpose flour
• 1 cup beef broth (low sodium preferred)
• 1 tbsp Worcestershire sauce
• ½ cup dry white wine (optional, for depth of flavor)
• 1 cup sour cream (or Greek yogurt for a lighter version)
• 1 tsp Dijon mustard
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Noodles:

• 12 oz (340 g) wide egg noodles
• 1 tbsp butter
• Salt, for pasta water

Simple Cooking Directions

1. Sear beef quickly, then set aside.
2. Cook onions, garlic, and mushrooms until soft.
3. Stir in flour, broth, and seasonings; simmer into a creamy sauce.
4. Return beef to pan and stir in sour cream.
5. Serve over buttery egg noodles with parsley garnish.

Step-by-Step Preparation Method

Step 1: Cook the Egg Noodles

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

Step 2: Sear the Beef

1. Heat olive oil in a large skillet over medium-high heat.
2. Season beef with salt and pepper.
3. Sear in batches for 1–2 minutes per side (do not overcrowd pan).
4. Transfer to a plate and keep warm.

Step 3: Make the Mushroom Sauce

1. In the same skillet, melt butter. Add onions and sauté until softened (3–4 minutes).
2. Add garlic and mushrooms, cooking until mushrooms are browned.
3. Sprinkle flour over mixture and stir for 1 minute to remove raw taste.
4. Slowly pour in beef broth and wine (if using), stirring constantly until sauce thickens.
5. Stir in Worcestershire sauce and Dijon mustard. Simmer for 5–7 minutes.

Step 4: Finish the Dish

1. Lower heat and stir in sour cream. Do not boil after adding sour cream (prevents curdling).
2. Return beef strips to skillet and simmer gently for 2–3 minutes to heat through.
3. Taste and adjust seasoning.

Step 5: Serve

1. Plate egg noodles in bowls.
2. Spoon creamy beef and mushroom sauce on top.
3. Garnish with fresh parsley.

How to Serve

• Serve hot in deep bowls with a sprinkle of parsley.
• Pair with a side salad, roasted vegetables, or crusty bread.
• A glass of red wine (like Pinot Noir or Merlot) pairs beautifully.

Additional Recipe Tips

• Use tender cuts of beef like sirloin or tenderloin for best results.
• Sear beef quickly to keep it juicy. Overcooking makes it tough.
• Add sour cream off the heat to prevent curdling.
• Want extra richness? Stir in a splash of heavy cream.

Variations

• Chicken Stroganoff: Replace beef with chicken breast or thighs.
• Vegetarian Stroganoff: Swap beef for portobello mushrooms or tofu.
• Low-Carb/Keto: Serve sauce over zucchini noodles or cauliflower rice.
• Dairy-Free: Use coconut cream instead of sour cream.

Freezing & Storage

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze sauce (without noodles) for up to 2 months. Noodles can turn mushy if frozen.
• Reheating: Reheat sauce gently on the stovetop; add a splash of broth if needed. Cook fresh noodles for serving.

Special Equipment Needed

• Large pot (for noodles)
• Large skillet or sauté pan
• Wooden spoon or spatula
• Sharp chef’s knife (for slicing beef)

Conclusion

Beef Stroganoff with Egg Noodles is a classic comfort food that never goes out of style. With its tender beef, rich mushroom cream sauce, and buttery egg noodles, it’s a dish that delivers warmth, satisfaction, and timeless flavor. Whether you’re cooking for your family on a weeknight or serving guests at a special dinner, this recipe is guaranteed to impress and satisfy. Once you try it, it will become a regular on your dinner rotation.