Beef Stroganoff with Egg Noodles

Introduction

Beef Stroganoff with Egg Noodles is the epitome of a cozy, hearty meal that brings together tender beef, creamy sauce, and perfectly cooked egg noodles. The rich, velvety sauce made with sour cream and a hint of mustard coats each piece of beef, creating a dish that’s comforting and full of flavor. The combination of mushrooms, onions, and garlic adds depth to the sauce, while the egg noodles provide a soft, satisfying base to absorb all the creamy goodness.

This dish holds a special place in my heart. I first made it when I was craving something indulgent yet simple, and it quickly became a family favorite. The aroma of beef simmering with mushrooms and garlic is enough to make your mouth water, and the creamy sauce pulls it all together for a dish that’s both luxurious and homey at the same time. The egg noodles, with their smooth texture, perfectly complement the richness of the sauce, making every bite comforting.

Beef Stroganoff with Egg Noodles is perfect for a cozy night in or when you’re hosting a dinner that’s sure to impress. It’s filling, flavorful, and just the right amount of indulgent. Served with a side of crusty bread or a fresh salad, this dish will have everyone asking for seconds. If you’re looking for a dish that’s both satisfying and comforting, Beef Stroganoff with Egg Noodles is the one to make!

Perfect for:

Comfort food lovers
Special family meals
A quick yet elegant dinner
Fans of rich, creamy sauces
Those who enjoy beef and pasta combinations

Why You’ll Love This Recipe

Tender Beef: The beef is cooked until tender and juicy, making each bite melt in your mouth.
Rich and Creamy Sauce: The combination of sour cream, broth, and seasonings creates a decadent, smooth sauce that coats the beef perfectly.
Simple Ingredients: The recipe uses everyday ingredients, but the flavors are elevated to create a luxurious dish.
Comforting and Hearty: A classic comfort food that’s filling and satisfying, making it ideal for cooler weather.
Easy to Make: Despite its rich flavor profile, this dish is easy to prepare and can be on your table in under an hour.

Preparation and Cooking Time

Total Time: 45 minutes
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4 servings
Calories per serving: Approximately 550-600 calories
Key Nutrients: Protein: 35g, Carbs: 45g, Fat: 28g

Ingredients

For the Beef Stroganoff:

1 lb beef tenderloin or sirloin (cut into thin strips)
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 cup beef broth
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/2 cup sour cream
Salt and pepper to taste
Fresh parsley (for garnish)

For the Egg Noodles:

8 oz egg noodles
1 tablespoon salt (for water)
1 tablespoon olive oil (optional, to prevent sticking)

Ingredient Highlights

Beef Tenderloin or Sirloin: These cuts are tender, flavorful, and perfect for this dish, making them ideal for quick cooking in the sauce.
Sour Cream: Adds richness and creaminess to the sauce, balancing the savory flavors and giving the dish a smooth texture.
Mushrooms: These add a deep, earthy flavor that complements the beef and sauce.
Egg Noodles: These noodles hold the sauce beautifully, making them the perfect accompaniment to the beef stroganoff.

Step-by-Step Instructions

Cook the Egg Noodles

Boil the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain the noodles, reserving a little pasta water, and set them aside.
Toss with Olive Oil (optional): If desired, toss the drained noodles with a tablespoon of olive oil to prevent them from sticking together.

Prepare the Beef Stroganoff

Cook the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per batch until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
Sauté the Onion and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Make the Sauce: Add the beef broth, Dijon mustard, Worcestershire sauce, and paprika to the pan, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to reduce and thicken slightly.
Finish the Sauce: Stir in the sour cream and return the beef to the pan. Stir until the beef is coated in the sauce and heated through. Season with salt and pepper to taste.
Combine with Noodles: Add the cooked egg noodles to the skillet with the beef and sauce. Gently toss to coat the noodles in the creamy sauce, adding a splash of reserved pasta water if needed to thin the sauce.

How to Serve

Beef Stroganoff with egg noodles is best served immediately, hot and creamy. Here’s how to serve it:

On a Plate or Platter: Serve the beef stroganoff over a bed of egg noodles, ensuring each portion gets plenty of the rich sauce and beef.
With Fresh Parsley: Garnish with freshly chopped parsley for a pop of color and a burst of freshness that contrasts the creamy richness of the dish.
Accompany with a Green Salad: Serve with a light, crisp salad on the side, such as a simple mixed greens salad with a tangy vinaigrette, to balance the richness of the stroganoff.
With Crusty Bread: Serve with warm crusty bread to soak up any leftover sauce.

Additional Tips

Use High-Quality Beef: Choose a high-quality cut like beef tenderloin or sirloin to ensure the beef stays tender and juicy.
Adjust the Sauce Thickness: If you prefer a thicker sauce, let it simmer for a few more minutes, or if it’s too thick, add a little more beef broth or pasta water to achieve your desired consistency.
Add More Vegetables: You can add peas or spinach to the dish for extra flavor and nutrition.
Don’t Overcook the Beef: Since the beef is sliced thin, it cooks quickly. Make sure not to overcook it to keep it tender.
Use Fresh Herbs: For added freshness, top the dish with freshly chopped parsley, thyme, or dill just before serving.

Recipe Variations

Here are 10 variations of Beef Stroganoff with egg noodles to suit your preferences:

Chicken Stroganoff: Swap the beef for chicken breast or thighs for a lighter version of the dish.
Vegetarian Stroganoff: Use mushrooms as the main ingredient and replace the beef with a plant-based protein like tempeh or tofu for a vegetarian version.
Beef and Broccoli: Add steamed broccoli florets to the dish for a balanced and colorful meal.
Garlic Butter Noodles: Toss the egg noodles in garlic butter before adding them to the stroganoff for extra flavor.
Bacon Stroganoff: Add crispy bacon bits for an added smoky flavor and crunch.
Use Creme Fraiche: Substitute sour cream with creme fraiche for a richer, tangier taste.
Spicy Stroganoff: Add a pinch of cayenne pepper or red pepper flakes to the sauce for an extra kick.
Add Wine: Deglaze the pan with a splash of white wine or red wine before adding the beef broth for added depth of flavor.
Greek Yogurt Substitution: Replace sour cream with Greek yogurt for a lighter, tangier version of the sauce.
Mushroom and Onion Only: For a more mushroom-forward dish, skip the beef and serve a creamy mushroom and onion stroganoff over the noodles.

Freezing and Storage

Freezing: Beef Stroganoff can be frozen, but it’s best to freeze the beef and sauce separately from the noodles. Store the beef stroganoff in an airtight container for up to 3 months. When ready to eat, defrost and reheat on the stove, adding fresh egg noodles.
Storage: Store leftover beef stroganoff in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a bit of broth or milk to thin out the sauce if needed.

Special Equipment

These tools will help you prepare the perfect Beef Stroganoff with Egg Noodles:

Large Skillet: A wide skillet is ideal for browning the beef and making the sauce.
Pot for Noodles: A large pot to cook the egg noodles and ensure they have plenty of room to cook evenly.
Wooden Spoon or Tongs: For stirring the beef and noodles without damaging the ingredients.
Sharp Knife: For slicing the beef thinly and chopping the onions and garlic.
Measuring Cups and Spoons: To measure out the broth, sour cream, and seasonings accurately.
Serving Platter or Plates: For serving the dish in an appealing way.
Large Strainer or Colander: To drain the cooked noodles and prevent them from becoming too soft.

Frequently Asked Questions

Can I use a different type of pasta?
Yes, you can substitute egg noodles with other types of pasta such as fettuccine, tagliatelle, or even mashed potatoes for a variation.
Can I make this dish in advance?
Yes, you can prepare the sauce and beef ahead of time and reheat it when ready to serve. Just cook the noodles fresh before serving.
Can I make it gluten-free?
To make this dish gluten-free, use gluten-free egg noodles or another type of gluten-free pasta. Ensure your Worcestershire sauce and beef broth are also gluten-free.
Can I use a slow cooker for this dish?
While this recipe is best cooked on the stovetop, you can make a slow cooker version by adding the beef, broth, onions, garlic, and mushrooms to the slow cooker. Cook on low for 4-6 hours and then add the sour cream just before serving.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a little extra broth or milk to keep the sauce smooth.