Beef Stroganoff with Egg Noodles

Why You’ll Love This Recipe

This Beef Stroganoff recipe is the epitome of comfort food, with a creamy sauce that perfectly coats tender beef and mushrooms. The egg noodles soak up the rich sauce, creating a well-rounded, hearty meal. The combination of beef broth, soy sauce, and Dijon mustard adds layers of depth, while sour cream brings that classic tang and creaminess that makes this dish so irresistible. It’s an easy-to-make, one-pan dinner that’s perfect for busy weeknights or when you want something indulgent.

Ingredients

• 1 lb wide egg noodles

• 1–1.5 lbs beef (ribeye, sirloin, or ground beef)

• Kosher salt, to taste

• Black pepper, to taste

• Olive oil

• Butter

• 1 medium yellow onion, chopped

• Mushrooms (cremini or baby bella), sliced

• 3 garlic cloves, minced

• 1 teaspoon dried thyme

• 2 tablespoons all-purpose flour

• 1 cup beef broth or stock (reduced sodium)

• 1 tablespoon soy sauce

• 1 tablespoon Dijon mustard

• 1 cup sour cream

Optional:

• Paprika

• 1 tablespoon tomato paste

• 1/4 cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare all ingredients: egg noodles, beef, seasonings, olive oil, butter, onions, mushrooms, garlic, thyme, flour, beef broth, soy sauce, Dijon mustard, and sour cream. Optional ingredients include paprika, tomato paste, or heavy cream.

2. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.

3. Heat olive oil and butter in a large skillet over medium-high heat. Season the beef with salt and pepper.

4. Sear the beef (1 minute per side for strips, or brown ground beef) until cooked. Remove from the skillet and set aside, leaving the browned bits in the pan.

5. Add more olive oil if necessary, then sauté the chopped onion and sliced mushrooms for about 5-8 minutes, until the onions are translucent and the mushrooms are golden.

6. Add minced garlic to the skillet and cook for 30 seconds to release its aroma.

7. Sprinkle flour over the vegetables, stirring for 1-2 minutes to form a roux and eliminate the raw flour taste.

8. Slowly pour in the beef broth while stirring to thicken the sauce evenly.

9. Stir in soy sauce, Dijon mustard, and any optional ingredients like tomato paste for depth of flavor. Simmer to blend the flavors.

10. Return the seared beef to the skillet and mix with the sauce, heating through.

11. Stir in sour cream (tempering it with a small amount of the warm sauce beforehand to prevent curdling), and adjust seasoning with salt, pepper, and paprika.

12. Let the sauce thicken to your desired consistency while you finish cooking the egg noodles.

13. Once noodles are cooked and drained, toss them with a bit of butter for richness.

14. Plate the dish by serving the sauce and beef mixture over the noodles, or toss the noodles with the sauce for even flavor distribution.

15. Garnish with freshly chopped parsley, green onions, or a dollop of sour cream.

Servings and Timing

• Prep Time: 20 minutes

• Cooking Time: 25 minutes

• Total Time: 45 minutes

• Servings: 4 servings

Variations

• Vegetarian Version: Replace the beef with mushrooms or tofu for a vegetarian take on this classic dish.

• Spicy Version: Add a pinch of red pepper flakes or hot sauce to give the dish some heat.

• Add Veggies: You can incorporate other vegetables like spinach or peas for extra flavor and nutrition.

• Gluten-Free Version: Use gluten-free flour and noodles to make this dish gluten-free.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat, adding a splash of beef broth or water to loosen the sauce. Alternatively, reheat in the microwave.

FAQs

Can I use a different type of beef?

Yes, you can use any cut of beef you prefer, such as ribeye, sirloin, or even ground beef. Just adjust the cooking time based on the cut you’re using.

Can I use a different kind of noodle?

While egg noodles are traditional, you can substitute them with any pasta you like, such as fettuccine or pappardelle.

Can I make this dish ahead of time?

Yes, you can prepare the sauce and beef mixture ahead of time. Store it in the refrigerator for up to 2 days, then reheat and serve over freshly cooked noodles.

Can I freeze Beef Stroganoff with Egg Noodles?

Yes, you can freeze the beef stroganoff sauce and noodles separately. Store them in airtight containers for up to 3 months. When ready to eat, reheat and serve.

How do I know when the beef is cooked properly?

For beef strips, cook them for about 1 minute per side until browned but still tender. If using ground beef, cook until it’s browned and fully cooked through.

Can I use low-fat sour cream?

Yes, you can substitute low-fat sour cream, but it may slightly change the texture and richness of the sauce.

What should I serve with Beef Stroganoff?

Beef Stroganoff pairs well with a simple green salad or steamed vegetables like broccoli, green beans, or carrots.

How can I make this dish spicier?

To add some spice, sprinkle in red pepper flakes or a dash of hot sauce to the sauce mixture.

Can I make this dish without mustard?

Yes, the Dijon mustard adds a subtle tang, but it can be omitted if you prefer a more neutral flavor.

Conclusion

Beef Stroganoff with Egg Noodles is the perfect comfort food, combining tender beef, savory mushrooms, and a rich, creamy sauce. It’s easy to make, delicious, and perfect for a cozy dinner. Whether you make it as-is or tweak it with variations, this recipe is sure to become a family favorite. The creamy sauce, paired with soft noodles, will have everyone coming back for seconds. Enjoy!