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!
