In this comprehensive guide, you’ll learn how to make a classic Beef Stroganoff with Egg Noodles recipe that’s rich, flavorful, and easy to prepare.

Why You’ll Love This Recipe

1. Classic Comfort Food: This dish is a family favorite for its indulgent, creamy sauce and tender beef.
2. Customizable: Adjust the ingredients to suit your preferences or dietary needs.
3. Perfect for Any Occasion: Whether it’s a weeknight dinner or a special gathering, this dish always impresses.
4. Simple Yet Elegant: A straightforward recipe with gourmet appeal.

Step-by-Step Instructions

Step 1: Prepare the Beef

1. Slice the Beef
   • Thinly slice the beef against the grain into bite-sized strips.
   • Pat the slices dry with paper towels to ensure even browning.
2. Season the Beef
   • Lightly season the beef strips with salt and black pepper.
3. Sear the Beef
   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
   • Add the beef strips in batches, ensuring not to overcrowd the pan.
   • Sear each batch for 1–2 minutes per side until browned. Remove and set aside.

Step 2: Cook the Vegetables

1. Sauté the Onions and Garlic
   • Reduce the heat to medium and add the remaining olive oil and butter to the skillet.
   • Sauté the diced onions for 2–3 minutes until softened.
   • Add the garlic and cook for another minute until fragrant.
2. Cook the Mushrooms
   • Add the sliced mushrooms to the skillet.
   • Cook for 5–7 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.

Step 3: Make the Sauce

1. Create the Base
   • Sprinkle the flour over the mushroom mixture and stir to coat evenly.
   • Cook for 1–2 minutes to remove the raw flour taste.
2. Add the Liquids
   • Gradually pour in the beef broth while whisking to prevent lumps.
   • Stir in the Dijon mustard, Worcestershire sauce, and smoked paprika.
3. Simmer the Sauce
   • Bring the mixture to a gentle simmer and cook for 3–5 minutes until the sauce thickens slightly.
4. Incorporate the Sour Cream
   • Reduce the heat to low and stir in the sour cream until fully combined.
   • Season the sauce with additional salt and pepper to taste.

Step 4: Combine the Beef and Sauce

1. Return the Beef to the Skillet
   • Add the seared beef back into the skillet with the sauce.
   • Toss to coat the beef evenly in the sauce.
2. Simmer Together
   • Let the beef and sauce simmer together on low heat for 5 minutes to meld the flavors.

Step 5: Cook the Egg Noodles

1. Boil the Noodles
   • Bring a large pot of salted water to a boil.
   • Cook the egg noodles according to package instructions until al dente.
2. Drain and Butter the Noodles
   • Drain the cooked noodles and toss them with butter and a pinch of salt.

Step 6: Serve the Beef Stroganoff

1. Plate the Dish
   • Divide the buttered egg noodles among serving plates.
   • Spoon the beef stroganoff generously over the noodles.
2. Garnish and Enjoy
   • Sprinkle with chopped fresh parsley for a burst of color and flavor.

Tips for Success

1. Use Quality Beef
   • Opt for tender cuts like sirloin, tenderloin, or ribeye for the best results.
2. Slice the Beef Thinly
   • Thin slices ensure quick cooking and tender texture.
3. Don’t Skip the Searing
   • Searing locks in the beef’s juices and enhances flavor.
4. Adjust the Sauce Consistency
   • If the sauce is too thick, add a splash of beef broth. If it’s too thin, let it simmer longer.

Variations

1. Chicken Stroganoff
   • Substitute beef with chicken breast or thighs for a lighter option.
2. Vegetarian Stroganoff
   • Use portobello mushrooms or tofu instead of beef for a vegetarian twist.
3. Gluten-Free Version
   • Use gluten-free noodles and thicken the sauce with cornstarch instead of flour.
4. Extra Veggies
   • Add spinach, bell peppers, or peas for a nutrient boost.

Storage and Reheating

Refrigeration

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

Freezing

• Freeze the beef stroganoff (without noodles) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

Reheating

• Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce.

Pairing Suggestions

1. Side Dishes
   • A fresh green salad, roasted asparagus, or garlic bread pairs beautifully with this dish.
2. Beverages
   • Red wine (like Merlot or Pinot Noir), iced tea, or sparkling water complement the rich flavors.
3. Desserts
   • Finish the meal with a classic dessert like apple strudel or vanilla ice cream.

Frequently Asked Questions

1. Can I use Greek yogurt instead of sour cream?
   • Yes! Greek yogurt is a lighter alternative that works well in this recipe.
2. What type of mushrooms should I use?
   • Cremini, white button, or even shiitake mushrooms are excellent choices.
3. Can I make this dish ahead of time?
   • Absolutely! Prepare the beef stroganoff up to a day in advance and reheat gently before serving.

Conclusion

This Beef Stroganoff with Egg Noodles recipe is a classic that never goes out of style. Its rich, creamy sauce and tender beef are perfectly complemented by buttery egg noodles, creating a meal that’s as comforting as it is satisfying. Whether you’re cooking for your family, hosting friends, or simply treating yourself, this dish is sure to impress.

Enjoy the hearty flavors and heartwarming goodness of this timeless favorite!

Yield: 4

Beef Stroganoff with Egg Noodles Recipe

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Beef Stroganoff is a timeless dish that combines tender strips of beef with a creamy, savory mushroom sauce, served over buttery egg noodles.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• For the Stroganoff:
• 1 lb (450g) beef sirloin or tenderloin, thinly sliced into strips
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 8 oz (225g) cremini or white mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional, for garnish)
• For the Egg Noodles:
• 12 oz (340g) wide egg noodles
• 1 tablespoon butter

Instructions

1. Step 1: Cook the Egg Noodles
   Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente.
   Drain the noodles, toss with butter, and set aside.
   
2. Step 2: Prepare the Stroganoff
   Cook the Beef:
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
   Season the beef strips with salt and pepper, then add them to the skillet. Sear for 1-2 minutes per side until browned but not fully cooked.
   Remove the beef from the skillet and set aside.
   Sauté the Vegetables:
   In the same skillet, add the remaining tablespoon of olive oil.
   Sauté the onions for 2-3 minutes until translucent, then add the garlic and cook for another 30 seconds.
   Add the mushrooms and cook until they release their liquid and begin to brown, about 5-6 minutes.
   Make the Sauce:
   Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1 minute to remove the raw flour taste.
   Gradually pour in the beef broth, stirring constantly to create a smooth sauce.
   Reduce the heat to medium-low and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
   Combine the Beef:
   Return the seared beef strips to the skillet.
   Simmer everything together for 3-5 minutes until the beef is cooked through and the sauce is rich and creamy. Adjust the seasoning with additional salt and pepper, if needed.
   
3. Step 3: Serve
   Place a generous portion of egg noodles on each plate.
   Spoon the beef stroganoff mixture over the noodles.
   Garnish with fresh parsley, if desired.

Notes

• Choose Tender Cuts: Use tender cuts like sirloin or tenderloin for the best texture.
• Avoid Overcooking: Add the beef back in at the end to keep it tender.
• Customize the Sauce: For extra richness, you can add a splash of heavy cream or a bit of cream cheese to the sauce.