Savory Beef Stroganoff With Egg Noodles Recipe – Family Favorite
Culinary magic happens when classic beef stroganoff meets tender egg noodles in this comforting family favorite.
Creamy sauce and savory beef create an irresistible combination that feels like a warm hug.
Rich, velvety textures blend perfectly with each forkful of succulent meat.
Weeknight dinners demand something special, and this recipe delivers pure satisfaction.
Hearty ingredients come together quickly, making meal preparation a breeze for busy cooks.
Sour cream adds a tangy twist that elevates the entire dish to new heights.
You’ll want to savor every single bite of this delectable comfort meal that promises to become a household staple.
Beef Stroganoff with Egg Noodles That Impresses
Ingredients for Beef Stroganoff
Main Protein:Vegetables and Aromatics:Sauce and Seasoning Components:Pasta Base:Cooking Fats and Garnish:How to Prepare Beef Stroganoff with Egg Noodles
Step 1: Boil Tender Egg Noodles
Follow the package directions to cook the egg noodles perfectly. Once they’re done, drain them in a colander and set them aside, ready to be topped with the delicious beef stroganoff.
Step 2: Sear Juicy Beef Slices
Warm olive oil in a spacious skillet over medium heat. Carefully place beef slices into the hot pan and cook until they develop a beautiful golden-brown exterior.
Once browned, transfer the beef to a separate plate and keep warm.
Step 3: Saute Aromatic Vegetables
In the same skillet, add:Cook these ingredients until they become soft and release their wonderful fragrance.
Step 4: Create Creamy Sauce Base
Sprinkle flour over the vegetable mixture, stirring thoroughly to coat everything evenly. Slowly pour in beef broth while continuously stirring to prevent any lumpy textures from forming.
Step 5: Develop Rich Flavor Profile
Allow the sauce to simmer and thicken. Stir in:Season with salt and pepper to enhance the taste.
Step 6: Combine and Warm Beef
Return the previously seared beef slices to the skillet. Let everything simmer together for about 5 minutes, allowing the flavors to meld beautifully.
Step 7: Plate and Garnish
Spoon the luxurious beef stroganoff over the waiting egg noodles. Sprinkle fresh chopped parsley on top for a pop of color and freshness.
Serve immediately and enjoy your homemade comfort meal.
Tips to Boost Beef Stroganoff Flavor
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FAQs
The dish originated in Russia during the 19th century, named after the Stroganov family, a prominent Russian noble family.
Yes, you can substitute beef with chicken, pork, or even mushrooms for a vegetarian version.
While Dijon mustard adds depth and tanginess, you can substitute it with regular mustard or omit it if you prefer.
Add more sour cream or use a combination of sour cream and heavy cream for an extra rich and creamy texture.
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Creamy Beef Stroganoff With Egg Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 1x
Description
Rich beef stroganoff with egg noodles brings classic Russian comfort to dinner tables worldwide. Tender strips of beef nestle in creamy sauce over silky noodles, promising a hearty meal you’ll savor down to the last delicious bite.
Ingredients
Protein:
- 1 pound (454 grams) beef sirloin or tenderloin, sliced thinly
- 12 ounces (340 grams) egg noodles
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced
- Fresh parsley, chopped (for garnish)
Liquid and Seasoning:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare egg noodles in boiling water for 8-10 minutes until al dente, then drain and set aside.
- Sear beef slices in a hot skillet over medium-high heat until golden brown and caramelized, about 2-3 minutes per side. Transfer meat to a separate plate.
- Reduce skillet heat to medium and sauté diced onions, sliced mushrooms, and minced garlic until vegetables become translucent and release their moisture, approximately 5 minutes.
- Dust vegetable mixture with flour, stirring continuously to coat evenly and prevent burning. Cook for 1 minute to eliminate raw flour taste.
- Slowly pour beef broth into the skillet, whisking constantly to create a smooth, lump-free sauce. Increase heat and bring mixture to a gentle simmer.
- Allow sauce to thicken for 3-4 minutes, stirring occasionally until it coats the back of a spoon.
- Incorporate sour cream and Dijon mustard, stirring gently to create a creamy, tangy sauce. Season with salt and black pepper to taste.
- Return browned beef to the skillet, nestling pieces into the sauce. Simmer for an additional 2-3 minutes to reheat meat and meld flavors.
- Plate hot egg noodles and generously ladle beef stroganoff over the top. Garnish with freshly chopped parsley for a vibrant finish.
Notes
- Tenderize beef by slicing against the grain for maximum softness and easier chewing.
- Use full-fat sour cream at room temperature to prevent curdling and create a smoother sauce.
- Substitute mushrooms with zucchini or bell peppers for a lighter vegetable variation if desired.
- Replace wheat flour with cornstarch or gluten-free flour blend for thickening sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 570 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
Jack Monroe
Founder & Recipe Innovator
Expertise
Pacific Northwest cuisine, Single-serving recipe development, Sustainable sourcing and cooking, Modern comfort food
Education
Brightwater
Associate of Applied Science in Culinary Arts
Focus: Sustainable cooking, seasonal ingredients, and food systems education
Jack grew up with a fishing rod in one hand and a cast-iron skillet in the other. After graduating from Brightwater: A Center for the Study of Food, he set out to prove that cooking for one could still taste like a feast.
Jack believes that food should feel real: fresh, fearless, and a little wild, just like the rivers he grew up around. For Jack, every single dish is a small adventure, and the best ones are the ones you can cook with heart, not hassle.