Beef Stroganoff with Egg Noodles is more than just a meal; it’s a dish that carries the warmth of home, the richness of tradition, and the joy of sharing good food with loved ones. This creamy, savory delight has its roots in 19th-century Russia, originally a symbol of indulgence for the aristocracy. Over the years, it has traveled across continents and cultures, evolving into a beloved comfort food with countless variations, yet always staying true to its essence—a harmonious blend of tender beef, earthy mushrooms, and a luscious sauce.

Whether you’re preparing a hearty weeknight dinner for your family or hosting a small gathering with friends, this recipe promises to bring smiles to everyone around the table. The magic of beef stroganoff lies in its versatility: a dish fancy enough for special occasions yet approachable and quick enough for busy evenings.

Imagine the satisfying bite of perfectly cooked noodles blanketed in a velvety, tangy sauce, topped with melt-in-your-mouth slices of beef. The aromas of garlic, thyme, and butter will fill your kitchen, creating an irresistible invitation for everyone to gather. Let’s dive into the recipe and make this classic your new go-to favorite.

Why You’ll Love This Recipe:

Classic Comfort: The creamy, savory sauce combined with tender beef and buttery noodles is like a warm hug on a plate.
Quick to Make: With just 45 minutes of total prep and cook time, you can whip up this dish even on your busiest evenings.
Customizable: From mushrooms to herbs, you can easily tailor the recipe to your taste or dietary needs.
Family-Friendly: Kids and adults alike will enjoy the comforting flavors and satisfying textures.

Ingredients You’ll Need:

Egg Noodles: 1 lb. of wide egg noodles for the perfect base.
Beef: 1-1.5 lbs. of ribeye, sirloin, or ground beef, depending on your preference.
Seasonings: Kosher salt and freshly ground black pepper, to taste.
Olive Oil: 2 tablespoons for searing the beef.
Butter: 2 tablespoons for richness and flavor.
Onion: 1 medium yellow onion, finely chopped.
Mushrooms: 8 oz. of cremini or baby bella mushrooms, sliced.
Garlic: 2 cloves, minced for aromatic depth.
Thyme: 1 teaspoon of dried thyme for an herbal note.
Flour: 2 tablespoons of all-purpose flour as a thickening agent.
Beef Broth: 2 cups of reduced-sodium beef broth for the base of the sauce.
Sour Cream: 1 cup for creaminess and tang.
Dijon Mustard: 1 tablespoon for a subtle kick.
Fresh Parsley: Chopped, for garnish.

How to Make Beef Stroganoff with Egg Noodles

Step-by-Step Instructions:

Cook the Egg Noodles: Start by bringing a large pot of salted water to a rolling boil. Add the egg noodles and cook according to the package instructions until they’re al dente—tender yet firm to the bite. Drain the noodles and toss them with a small pat of butter to keep them from sticking. Set aside.
Prepare the Beef: If using a whole cut of beef like ribeye or sirloin, slice it into thin strips against the grain. For ground beef, simply break it into chunks. Pat the beef dry with paper towels to ensure it sears properly. Season generously with salt and black pepper.
Sear the Beef: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the beef in a single layer, being careful not to overcrowd the pan. Sear for 3-4 minutes on each side, letting the edges brown beautifully. Transfer the beef to a plate and set aside.
Sauté the Aromatics and Mushrooms: In the same skillet, lower the heat to medium and add the butter. Once melted, toss in the chopped onion. Sauté for about 3 minutes until it becomes soft and translucent. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and begin to caramelize. Finally, stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
Build the Sauce: Sprinkle the flour evenly over the mushroom mixture, stirring constantly to form a roux. Cook the flour for 1-2 minutes to eliminate any raw taste. Gradually pour in the beef broth, whisking as you go to create a smooth, thickened sauce. Bring it to a gentle simmer, allowing the flavors to meld.
Finish with Sour Cream and Mustard: Reduce the heat to low and stir in the sour cream and Dijon mustard. This step transforms the sauce into its signature creamy, tangy consistency. Avoid letting the sauce boil, as this can cause the sour cream to curdle. Taste and adjust the seasoning with more salt and pepper, if needed.
Combine and Serve: Return the seared beef and any accumulated juices back to the skillet, stirring to coat the beef in the luxurious sauce. Let everything heat through for 2-3 minutes. Serve the beef stroganoff over the prepared egg noodles, garnishing with freshly chopped parsley for a burst of color and freshness.

Helpful Tips for Perfect Stroganoff:

Choose the Right Cut of Beef: Tender cuts like ribeye or sirloin work best for stroganoff. If using ground beef, opt for a lean variety to keep the sauce from becoming greasy.
Control the Sauce Consistency: If your sauce feels too thick, thin it out with a splash of beef broth. For a richer sauce, add a bit more sour cream.
Cook the Noodles Fresh: While you can prepare the sauce ahead of time, cook the noodles just before serving to maintain their texture.
Reheat Gently: When reheating leftovers, warm them on low heat to prevent the creamy sauce from separating.

Recipe Details:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Russian-American
Diet: Traditional

Notes:

Vegetarian Option: Swap the beef with hearty mushrooms or tofu for a vegetarian-friendly version.
Gluten-Free Alternative: Use cornstarch instead of flour as a thickener and opt for gluten-free noodles.

Nutritional Information:

Note: Nutritional values are approximate and depend on specific ingredients and portions.

Calories: ~550 per serving
Protein: 30g
Fat: 25g
Carbohydrates: 50g
Fiber: 3g

Storage Instructions:

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth to loosen the sauce if needed.
Freeze: Beef stroganoff freezes well. Transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Related Recipes:

If you loved this recipe, try these other comforting classics:

Beef and Broccoli Lo Mein
Garlic Sesame Noodles

Conclusion:

Beef Stroganoff with Egg Noodles is a timeless classic that will never go out of style. Its rich, creamy sauce and tender beef combine to create a dish that feels like pure comfort on every level. Whether it’s a cozy family dinner or an elegant meal for friends, this recipe is guaranteed to impress and satisfy. Try it once, and it might just become a regular in your recipe rotation!

Beef Stroganoff with Egg Noodles: A Timeless Comfort Food

Author: Diane M

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Description

Instructions

Cook the Egg Noodles: Start by bringing a large pot of salted water to a rolling boil. Add the egg noodles and cook according to the package instructions until they’re al dente—tender yet firm to the bite. Drain the noodles and toss them with a small pat of butter to keep them from sticking. Set aside.
Prepare the Beef: If using a whole cut of beef like ribeye or sirloin, slice it into thin strips against the grain. For ground beef, simply break it into chunks. Pat the beef dry with paper towels to ensure it sears properly. Season generously with salt and black pepper.
Sear the Beef: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the beef in a single layer, being careful not to overcrowd the pan. Sear for 3-4 minutes on each side, letting the edges brown beautifully. Transfer the beef to a plate and set aside.
Sauté the Aromatics and Mushrooms: In the same skillet, lower the heat to medium and add the butter. Once melted, toss in the chopped onion. Sauté for about 3 minutes until it becomes soft and translucent. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and begin to caramelize. Finally, stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
Build the Sauce: Sprinkle the flour evenly over the mushroom mixture, stirring constantly to form a roux. Cook the flour for 1-2 minutes to eliminate any raw taste. Gradually pour in the beef broth, whisking as you go to create a smooth, thickened sauce. Bring it to a gentle simmer, allowing the flavors to meld.
Finish with Sour Cream and Mustard: Reduce the heat to low and stir in the sour cream and Dijon mustard. This step transforms the sauce into its signature creamy, tangy consistency. Avoid letting the sauce boil, as this can cause the sour cream to curdle. Taste and adjust the seasoning with more salt and pepper, if needed.
Combine and Serve: Return the seared beef and any accumulated juices back to the skillet, stirring to coat the beef in the luxurious sauce. Let everything heat through for 2-3 minutes. Serve the beef stroganoff over the prepared egg noodles, garnishing with freshly chopped parsley for a burst of color and freshness.

Notes

Vegetarian Option: Swap the beef with hearty mushrooms or tofu for a vegetarian-friendly version.
Gluten-Free Alternative: Use cornstarch instead of flour as a thickener and opt for gluten-free noodles.