Description
Beef Stroganoff with Egg Noodles is a rich and creamy Russian-inspired dish featuring tender beef strips in a savory mushroom and sour cream sauce, served over buttery egg noodles. This comforting meal is perfect for a cozy dinner and can be made in under an hour, making it ideal for busy weeknights or special occasions.
Ingredients
- 450 g beef sirloin or tenderloin (cut into thin strips)
- 1 tsp salt, to taste
- 0.5 tsp black pepper, freshly ground
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 250 g cremini or button mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 0.5 cup sour cream
- 0.25 cup heavy cream (optional, for extra richness)
- 1 tbsp fresh parsley, chopped (for garnish)
- 250 g egg noodles
- 1 tsp salt (for boiling water)
- 1 tbsp unsalted butter
For the Beef Stroganoff
For the Egg Noodles
Instructions
- 1 Prepare the Beef
- Season the beef strips with salt and black pepper, then toss with flour to coat lightly.
- This helps create a slight crust and thickens the sauce later.
- 2 Sear the Beef
- Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the beef strips in a single layer and sear for 1-2 minutes per side until browned.
- Remove and set aside.
- 3 Sauté the Aromatics & Mushrooms
- In the same skillet, melt the remaining butter and add the chopped onions.
- Sauté for 2 minutes until translucent, then add garlic and cook for 30 seconds.
- Add mushrooms and cook until they release moisture and become golden brown (about 5 minutes).
- 4 Create the Sauce
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping the bottom of the pan to deglaze.
- Simmer for 5 minutes to reduce slightly.
- 5 Add Sour Cream & Beef
- Lower the heat to medium-low and stir in sour cream and heavy cream.
- Return the seared beef to the pan and mix well.
- Let it simmer gently for 5 minutes until the sauce thickens.
- 6 Cook the Egg Noodles
- Meanwhile, boil water in a pot, add salt, and cook egg noodles according to package instructions (about 6 minutes).
- Drain and toss with butter.
- 7 Serve & Garnish
- Serve the creamy beef stroganoff over the warm egg noodles.
- Garnish with fresh parsley for a pop of color.
Note
- Meat Substitute: You can use ground beef for a budget-friendly version.
- Dairy-Free Option: Replace butter with olive oil and use coconut cream instead of sour cream.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat to prevent the sauce from splitting.
- Freezing Tip: Freeze the beef stroganoff sauce separately for up to 2 months. Cook fresh noodles before serving.
creamy beef stroganoff, easy beef dinner, homemade comfort food