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Classic Beef Stroganoff with Egg Noodles feature image

Classic Beef Stroganoff with Egg Noodles

A comforting and timeless dish featuring tender strips of beef in a creamy mushroom sauce served over buttery egg noodles. Perfect for weeknight dinners or special occasions, this recipe balances rich flavors with simple preparation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine European-Inspired
Servings 6 people
Calories 450 kcal

Equipment

  • 1 Large skillet or Dutch oven For searing beef and cooking the sauce.
  • 1 Tongs For flipping beef during searing.
  • 1 Wooden Spoon For stirring sauce and vegetables.
  • 1 Measuring Cups/Spoons Ensures accurate portions of seasonings and liquids.
  • 1 Knife For slicing beef, mushrooms, and onions.
  • 1 Cutting Board Provides a safe surface for prep work.

Ingredients
  

  • 1½ lbs Beef sirloin or ribeye Cut into thin strips; sirloin is leaner, ribeye is richer.
  • Salt To taste - Season generously to enhance flavor.
  • Pepper To taste - Freshly ground for better flavor.
  • 2 tbsp Olive oil For searing beef.
  • 2 tbsp Unsalted butter Adds richness to the dish.
  • 1 medium Yellow onion (sliced) Adds sweetness and depth.
  • 8 oz Mushrooms (sliced) White button, cremini, or wild mushrooms work well.
  • 2 cloves Garlic (minced) Adds sharpness without overpowering.
  • 2 tbsp All-purpose flour For thickening the sauce.
  • 2 cups Beef broth Provides savory depth; vegetable broth can be substituted.
  • 1 cup Full-fat sour cream Adds creaminess; avoid boiling after adding to prevent curdling.
  • 1 tsp Worcestershire sauce Adds tang and umami.
  • 1 tsp Dijon mustard Balances acidity and richness.
  • Optional - Dry sherry or white wine For extra depth of flavor.
  • 12 oz Wide egg noodles Traditional choice; gluten-free alternatives available.
  • Optional - Fresh parsley (chopped) For garnish and added freshness.

Instructions
 

Step-by-Step Recipe

    Prepare Ingredients (Mise en Place):

    • Slice beef thinly against the grain. Season generously with salt and pepper.
    • Slice onions and mushrooms evenly. Mince garlic. Measure out all other ingredients.

    Sear the Beef:

    • Heat olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat.
    • Pat beef dry with paper towels and sear in batches for 1–2 minutes per side until browned but not fully cooked. Remove and set aside.

    Cook Vegetables:

    • In the same skillet, add remaining butter. Sauté onions until translucent, about 3–4 minutes. Add garlic and cook for 30 seconds.
    • Stir in mushrooms and cook until golden and reduced in size, about 5–7 minutes.

    Build the Sauce:

    • Sprinkle flour over the vegetables and stir for 1 minute to remove the raw taste.
    • Slowly pour in beef broth, scraping up browned bits from the bottom of the pan. Add Worcestershire sauce, Dijon mustard, and optional sherry or wine. Simmer until slightly thickened, about 5 minutes.

    Add Sour Cream and Beef:

    • Lower the heat and stir in sour cream. Ensure it is at room temperature to prevent curdling.
    • Return the beef to the skillet and warm through, about 2–3 minutes. Do not boil.

    Cook Egg Noodles:

    • Boil egg noodles in salted water until al dente. Drain and toss with a small amount of butter to prevent sticking.

    Serve:

    • Spoon the beef stroganoff over cooked egg noodles. Garnish with chopped parsley if desired. Serve immediately while hot.

    Notes

      • Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
      • Freezing: Freeze sauce and beef separately from noodles for up to 3 months. Thaw overnight in the fridge before reheating.
      • Healthier Option: Use Greek yogurt instead of sour cream and serve with zucchini noodles or cauliflower rice for a lower-carb alternative.
     
     

    Frequently Asked Questions

    1. What are the essential ingredients for beef stroganoff?
      • Beef, onions, mushrooms, beef broth, sour cream, and egg noodles. Worcestershire sauce and mustard are often added for flavor.
     
    1. How do you achieve the perfect sauce consistency?
      • Use a roux (flour and butter) to thicken the sauce. Adjust thickness with broth or pasta water as needed.
       
    2. Can beef stroganoff be made in a slow cooker?
      • Yes, cook beef and vegetables on low for 6–8 hours. Add sour cream at the end to prevent curdling.
       
    3. How do you prevent sour cream from curdling?
      • Stir sour cream in off the heat. Use full-fat sour cream at room temperature for best results.
       
    4. What type of egg noodles works best?
      • Wide egg noodles are traditional because they hold the sauce well. Gluten-free options are available for dietary needs.
       
    5. How can you ensure the beef stays tender?
      • Use tender cuts like sirloin or ribeye. Sear quickly and finish cooking in the sauce over low heat.
     
     

    Tips & Tricks

    • Flavor Enhancement: Add a splash of dry sherry or white wine for extra depth. Fresh herbs like parsley or dill brighten the dish.
    • Presentation: Garnish with chopped parsley or a dollop of sour cream for added color and freshness.
    • Leftovers: Use leftover stroganoff as a filling for baked potatoes or as a topping for toast.
     
     

    Plating and Garnishing

    • Garnish: Sprinkle chopped parsley or chives for added freshness and visual appeal.
    • Serving Style: Arrange egg noodles neatly on a plate or bowl, top with beef stroganoff sauce, and garnish with herbs.
    • Sides: Pair with steamed broccoli, roasted carrots, or a crisp green salad for balance.
    Keyword Beef Stroganoff, Comfort Food, Egg Noodles