Description
Beef Stroganoff with Egg Noodles is a comforting, rich, and creamy dish. Tender beef, sautéed mushrooms, and a velvety sour cream sauce make for a satisfying and indulgent meal. Paired with egg noodles, it’s the perfect dinner for cozy nights.
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 tsp dried thyme
- 2 tbsp all-purpose flour
- 1 cup beef broth (reduced sodium)
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 cup sour cream
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, then drain and set aside.
- Heat olive oil and butter in a large skillet over medium-high heat. Season the beef with salt and pepper. Sear the beef for about 1 minute per side (for strips) or until ground beef is browned. Remove and set aside.
- In the same skillet, add more olive oil if needed. Sauté the onion and mushrooms for 5-8 minutes until tender and golden.
- Add garlic and cook for 30 seconds. Sprinkle flour over the veggies and cook for 1-2 minutes to make a roux. Gradually pour in beef broth while stirring to thicken.
- Stir in soy sauce, Dijon mustard, and optional ingredients (tomato paste and paprika). Let the sauce simmer to blend the flavors.
- Return the beef to the skillet and mix it with the sauce. Stir in sour cream (tempering it first with a little warm sauce to prevent curdling) and season with salt, pepper, and paprika.
- Let the sauce thicken to your desired consistency while you toss the cooked noodles with butter. Serve the beef stroganoff over the noodles, or toss the noodles in the sauce to evenly coat them.
- Top with chopped parsley or green onions and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stove over medium heat, adding beef broth or water to loosen the sauce, or reheat in the microwave.
- If using a different type of beef, adjust cooking time as needed for ribeye, sirloin, or ground beef.
- If you prefer a different noodle, you can substitute egg noodles with fettuccine or pappardelle.
- This dish can be made ahead by preparing the beef and sauce, which can be stored in the fridge for up to 2 days.
- To make it gluten-free, use gluten-free flour and noodles.
- Freeze the beef stroganoff sauce and noodles separately for up to 3 months. Reheat when ready to eat.
- If you like a tangier flavor, you can omit mustard, but it adds depth to the sauce.
- If you prefer a spicier dish, add red pepper flakes or hot sauce to the sauce for an extra kick.
- Serve with a green salad or steamed vegetables like broccoli or green beans for a well-rounded meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
