Beef Stroganoff with Egg Noodles is the ultimate comfort food—a rich and creamy dish featuring tender strips of beef, mushrooms, and onions in a luscious sour cream sauce. Served over buttery egg noodles, this classic Russian-inspired meal has been a favorite for generations. Whether you’re making it for a cozy family dinner or a special occasion, this recipe will guide you through each step with expert tips to ensure perfection.
A Brief History of Beef Stroganoff
Beef Stroganoff dates back to 19th-century Russia, where it was named after the influential Stroganov family. Originally a simple dish of sautéed beef with mustard and sour cream, it evolved into the creamy, mushroom-filled version we know today. Over time, it gained popularity worldwide, with variations appearing in different cuisines. Today, it remains a beloved dish that combines rich flavors and comforting textures.
Ingredients for Beef Stroganoff with Egg Noodles
To make this classic dish, you’ll need the following ingredients:
For the Beef Stroganoff:
- 1 ½ lbs beef sirloin or tenderloin, thinly sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika (optional, for depth of flavor)
- ½ cup sour cream
- 2 tbsp heavy cream (optional, for extra richness)
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
For the Egg Noodles:
- 12 oz egg noodles
- 2 tbsp unsalted butter
- Salt, to taste
Step-by-Step Instructions
1. Prepare the Beef
- Slice the beef into thin strips, about ¼ inch thick. To make slicing easier, place the beef in the freezer for 15-20 minutes before cutting.
- Season the beef with salt and black pepper.
2. Cook the Egg Noodles
- Bring a large pot of salted water to a boil.
- Cook the egg noodles according to the package instructions until al dente.
- Drain and toss with 2 tbsp of butter. Set aside.
3. Sear the Beef
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add half of the beef strips and sear for about 1-2 minutes per side until browned. Remove and set aside.
- Repeat with the remaining beef, adding more oil if needed.
4. Sauté the Vegetables
- In the same skillet, melt 2 tbsp of butter.
- Add the chopped onions and cook for 3 minutes until softened.
- Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and become golden brown (about 5 minutes).
5. Build the Sauce
- Pour in the beef broth, Worcestershire sauce, Dijon mustard, and smoked paprika (if using).
- Stir and let the mixture simmer for 5 minutes, allowing the flavors to meld.
6. Add the Beef and Sour Cream
- Return the seared beef to the skillet.
- Reduce the heat to low and stir in the sour cream and heavy cream.
- Simmer gently for 2-3 minutes, ensuring the sauce is rich and creamy. Avoid boiling to prevent the sour cream from curdling.
7. Serve and Garnish
- Spoon the beef stroganoff over the buttery egg noodles.
- Garnish with freshly chopped parsley and serve immediately.
Tips for the Best Beef Stroganoff
- Choose the right beef: Tender cuts like sirloin or tenderloin work best to ensure tenderness.
- Slice against the grain: This helps make the beef more tender and easier to chew.
- Use fresh mushrooms: Cremini or white button mushrooms add depth of flavor.
- Do not overcook the beef: Overcooking makes the beef tough. A quick sear is all it needs.
- Balance the sauce: If the sauce is too thick, add a splash of beef broth. If too thin, let it simmer a bit longer.
Variations of Beef Stroganoff with Egg Noodles
Looking to customize your dish? Try these variations:
- Classic Russian Style: Skip the Worcestershire sauce and Dijon mustard for a more traditional flavor.
- Creamier Version: Add an extra tablespoon of heavy cream for a richer sauce.
- Mushroom Lover’s Stroganoff: Use a mix of wild mushrooms like shiitake and portobello.
- Low-Carb Option: Swap the egg noodles for zucchini noodles or cauliflower rice.
- Gluten-Free: Use gluten-free egg noodles or serve over mashed potatoes.
What to Serve with Beef Stroganoff
Beef Stroganoff with Egg Noodles pairs well with:
- A crisp green salad with a light vinaigrette
- Roasted or steamed vegetables like asparagus or green beans
- Crusty bread or garlic toast for soaking up the creamy sauce
- A glass of red wine such as Pinot Noir or Merlot
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: The stroganoff sauce can be frozen separately for up to 2 months (avoid freezing with noodles as they may become mushy).
- Reheat: Warm on low heat in a skillet, adding a splash of beef broth or water to loosen the sauce.
Conclusion
Beef Stroganoff with Egg Noodles is a timeless dish that delivers comforting flavors in every bite. Whether you stick to the classic version or experiment with variations, this hearty meal is sure to become a favorite in your household. Try this recipe today and enjoy the rich, creamy goodness that has made Beef Stroganoff a beloved dish around the world!
Beef Stroganoff with Egg Noodles
Description
This classic Beef Stroganoff with Egg Noodles is a rich and creamy dish featuring tender beef strips in a flavorful mushroom and sour cream sauce. It's a comforting meal that comes together in under an hour, making it perfect for a cozy family dinner or a special occasion. Serve it over buttery egg noodles for the ultimate comfort food experience.
Ingredients
For the Beef and Sauce:
For the Egg Noodles:
Instructions
- Prepare the Ingredients
- Slice the beef into thin strips against the grain. Chop the onion, mince the garlic, and slice the mushrooms.
- Cook the Beef
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef slices in a single layer and sear for 1-2 minutes per side until browned. Cook in batches if necessary. Remove the beef and set aside.
- Sauté the Vegetables
- In the same skillet, melt 2 tbsp butter. Add the chopped onion and cook for 2 minutes until translucent. Stir in the minced garlic and sliced mushrooms, cooking until softened (about 5 minutes).
- Make the Sauce
- Sprinkle 1 tbsp flour over the mushrooms and stir to combine. Slowly pour in the beef broth, stirring continuously to prevent lumps. Add Worcestershire sauce and Dijon mustard, stirring well. Bring the sauce to a simmer and let it thicken for 5 minutes.
- Combine with Beef and Finish the Sauce
- Return the cooked beef to the skillet, mixing it with the sauce. Reduce the heat to low and stir in the heavy cream and sour cream until smooth. Simmer for another 3-5 minutes, seasoning with salt and pepper to taste.
- Cook the Egg Noodles
- In a large pot, bring water to a boil and add 1/2 tsp salt. Cook the egg noodles according to the package instructions, then drain. Toss the cooked noodles with 1 tbsp butter.
- Serve
- Plate the egg noodles and top with the beef stroganoff. Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 880.22kcal
- % Daily Value *
- Total Fat 48.95g76%
- Saturated Fat 23.36g117%
- Trans Fat 0.65g
- Cholesterol 234.15mg79%
- Sodium 972.25mg41%
- Potassium 1010.2mg29%
- Total Carbohydrate 70.8g24%
- Dietary Fiber 4.15g17%
- Sugars 6.14g
- Protein 39.94g80%
- Vitamin A 252.32 IU
- Vitamin C 5.21 mg
- Calcium 136.33 mg
- Iron 6.17 mg
- Vitamin D 0.85 IU
- Vitamin E 1.9 IU
- Vitamin K 24.16 mcg
- Thiamin 1.13 mg
- Riboflavin 0.87 mg
- Niacin 17.25 mg
- Vitamin B6 0.95 mg
- Folate 57.29 mcg
- Vitamin B12 1.65 mcg
- Phosphorus 536.01 mg
- Magnesium 92.95 mg
- Zinc 6.36 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- Beef Selection: Use tender cuts like sirloin or tenderloin for the best texture.
- Sauce Consistency: If the sauce is too thick, add a splash of beef broth to loosen it.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
- Variations: Substitute Greek yogurt for sour cream for a lighter option. Add a splash of white wine for extra depth of flavor.
