Beef Stroganoff with Egg Noodles is a rich and creamy dish that combines tender beef, savory mushrooms, and a luscious sauce, all served over buttery egg noodles. This classic comfort food is perfect for family dinners, offering a satisfying and flavorful meal that everyone will love. With easy-to-follow steps and common ingredients, it’s an approachable recipe that brings the comforting tastes of beef stroganoff to your dinner table.
Ingredients:
1 pound beef sirloin or tenderloin, thinly sliced into strips
2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 garlic cloves, minced
8 ounces cremini or white mushrooms, sliced
1 cup beef broth
1 cup sour cream
2 teaspoons Dijon mustard
1 tablespoon all-purpose flour (optional, for thickening)
Salt and pepper to taste
12 ounces egg noodles
Fresh parsley, chopped (for garnish)
Directions:
Cook the Noodles:
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions.
Drain and toss with a little butter to prevent sticking. Set aside.
Cook the Beef:
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
Season the beef strips with salt and pepper, then sear them in the skillet for 1-2 minutes per side. Remove and set aside.
Prepare the Sauce:
In the same skillet, add another tablespoon of oil or butter and sauté the onion for 2-3 minutes until softened.
Add the garlic and mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and browned.
Stir in the flour (if using) and cook for 1 minute.
Gradually pour in the beef broth, stirring constantly, and bring to a simmer.
Combine Ingredients:
Reduce the heat to low and stir in the sour cream and Dijon mustard, mixing until smooth.
Return the beef to the skillet and let it simmer in the sauce for 2-3 minutes, or until warmed through. Adjust seasoning with salt and pepper as needed.
Serve:
Plate the egg noodles and spoon the beef stroganoff over the top.
Garnish with fresh parsley and serve immediately.
Serving Tips:
Pair with a Side Salad: Complement your Beef Stroganoff with a fresh green salad or steamed vegetables to balance the richness of the dish.
Bread on the Side: Serve with a slice of crusty bread or garlic bread to soak up the creamy sauce.
Garnish: Fresh parsley or chives not only adds color but also enhances the flavor with a slight freshness. You can also sprinkle grated Parmesan cheese for an extra layer of richness.
Wine Pairing: A glass of full-bodied red wine, like Cabernet Sauvignon or Merlot, pairs beautifully with the savory flavors of Beef Stroganoff.
Storage Tips:
Refrigeration: Store any leftover Beef Stroganoff in an airtight container in the fridge for up to 3-4 days. Make sure the dish has cooled to room temperature before sealing and refrigerating.
Freezing: Although the sour cream may affect the texture, you can freeze Beef Stroganoff for up to 2 months. Let it cool completely, then transfer it to a freezer-safe container. When ready to eat, thaw it overnight in the fridge and reheat on the stovetop over low heat, adding a splash of beef broth or water if needed.
Reheating: To reheat, warm the Beef Stroganoff in a skillet over low heat, stirring occasionally. You may need to add a bit of beef broth or water to restore the creamy texture. Alternatively, you can microwave it in short intervals, stirring in between, until heated through.
Related Recipes:
FAQs:
Can I use a different type of beef for this recipe?
Yes, you can substitute the beef sirloin or tenderloin with other cuts such as flank steak, ribeye, or even ground beef. However, tender cuts like sirloin or tenderloin are ideal for a more tender, flavorful dish. If using ground beef, be sure to cook it thoroughly before adding it to the sauce.
Can I make Beef Stroganoff ahead of time?
Yes, you can prepare the Beef Stroganoff ahead of time. Cook the beef and sauce, then store it separately from the noodles. When ready to serve, simply reheat the beef and sauce while you cook fresh noodles. This ensures the dish remains fresh and prevents the noodles from becoming soggy.
Can I make Beef Stroganoff without sour cream?
Yes! If you prefer not to use sour cream, you can substitute it with Greek yogurt for a lighter, tangy flavor or use heavy cream for a richer, creamier texture. Keep in mind that the taste and consistency may slightly vary depending on the substitute you choose.
Can I make this dish gluten-free?
Absolutely! To make Beef Stroganoff gluten-free, you can use gluten-free egg noodles or substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Be sure to check that the beef broth is gluten-free as well.
Conclusion:
Beef Stroganoff with Egg Noodles is a timeless dish that brings comfort and satisfaction to any meal. With a few simple ingredients and minimal prep time, you can enjoy a hearty, restaurant-quality meal right at home. Whether you’re cooking for your family or hosting friends, this dish is sure to impress.
📖 Recipe:
Print
Beef Stroganoff with Egg Noodles
- Total Time: 40 minutes
- Yield: 4 servings
Description
This Beef Stroganoff with Egg Noodles is a classic, comforting dish that combines tender beef, savory mushrooms, and a rich creamy sauce, all served over buttery egg noodles. Perfect for family dinners, this hearty meal is full of flavor and easy to make. A true crowd-pleaser, this dish brings together the best of creamy comfort food with simple ingredients. Ready in just 40 minutes, it’s an ideal weeknight meal that will satisfy everyone’s hunger.
Ingredients
1 pound beef sirloin or tenderloin, thinly sliced into strips
2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 garlic cloves, minced
8 ounces cremini or white mushrooms, sliced
1 cup beef broth
1 cup sour cream
2 teaspoons Dijon mustard
1 tablespoon all-purpose flour (optional, for thickening)
Salt and pepper to taste
12 ounces egg noodles
Fresh parsley, chopped (for garnish)
Instructions
- Cook the Noodles:
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and toss with a little butter to prevent sticking. Set aside. - Cook the Beef:
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Season the beef strips with salt and pepper, then sear them in the skillet for 1-2 minutes per side. Remove and set aside. - Prepare the Sauce:
In the same skillet, add another tablespoon of oil or butter and sauté the onion for 2-3 minutes until softened. Add the garlic and mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and browned. Stir in the flour, if using, and cook for 1 minute. Gradually pour in the beef broth, stirring constantly, and bring to a simmer. - Combine Ingredients:
Reduce the heat to low and stir in the sour cream and Dijon mustard, mixing until smooth. Return the beef to the skillet and let it simmer in the sauce for 2-3 minutes, or until warmed through. Adjust seasoning with salt and pepper as needed. - Serve:
Plate the egg noodles and spoon the beef stroganoff over the top. Garnish with fresh parsley and serve immediately.
Notes
For extra richness, you can use heavy cream instead of sour cream.
If you prefer a thicker sauce, add the optional flour to the skillet when preparing the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2 months.
Be sure to adjust the seasoning to your taste with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Comfort Food, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 480 kcal
