Beef Stroganoff with Egg Noodles

Introduction

Beef Stroganoff is a timeless dish that originated in Russia and became a global comfort food favorite. Tender strips of beef are sautéed and simmered in a rich, creamy sauce made with mushrooms, onions, garlic, and sour cream, then served over buttery egg noodles. This combination of flavors and textures makes it a dish that feels both hearty and luxurious.

Its beauty lies in its versatility—you can prepare it for a weeknight dinner in under an hour, but it’s also elegant enough to serve to guests. The sauce is silky, savory, and comforting, while the egg noodles add the perfect base to soak up all the goodness.

Why I Love This Recipe

I love this recipe because it’s the ultimate comfort-meets-elegance meal. The beef is melt-in-your-mouth tender, the mushrooms bring earthy depth, and the sour cream adds a tangy creaminess that ties everything together. The egg noodles not only make it filling but also perfectly balance the richness of the sauce.

It’s also a recipe that feels nostalgic—it reminds me of home cooking, yet it has a certain sophistication that makes it special. Best of all, it’s a one-pan wonder that delivers a full meal without requiring complicated steps.

Why It’s a Must-Try Dish

This dish is a must-try because:

• It’s globally loved – a true classic that has stood the test of time.
• Comfort in a bowl – creamy, savory, and hearty enough for any occasion.
• Quick yet impressive – ready in under an hour but feels gourmet.
• Customizable – you can use beef, chicken, or even mushrooms for a vegetarian twist.
• Perfect for leftovers – the flavors deepen beautifully the next day.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings and Nutrition

• Servings: 4–6
• Calories per Serving: ~480–520 kcal (depending on beef cut and cream used)
• Course: Main Course
• Cuisine: Russian-American

Ingredients

For the Stroganoff:

• 1 ½ lbs (700 g) beef sirloin, tenderloin, or ribeye, thinly sliced into strips
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil or butter
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 10 oz (280 g) mushrooms (cremini or button), sliced
• 2 tbsp all-purpose flour
• 1 cup beef broth (low-sodium)
• 1 cup sour cream (or Greek yogurt for lighter version)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 tbsp fresh parsley, chopped

For Serving:

• 12 oz (340 g) egg noodles, cooked according to package directions
• Extra parsley for garnish

Cooking Directions

Step-by-Step Preparation Method:

1. Cook the noodles:
   • Bring a large pot of salted water to a boil. Cook egg noodles until al dente. Drain and set aside, tossing lightly with butter to prevent sticking.
2. Prepare the beef:
   • Season beef strips with salt and pepper.
   • Heat 1 tbsp oil or butter in a large skillet over medium-high heat.
   • Sear beef quickly in batches (about 1–2 minutes per side) until browned but not overcooked. Remove and set aside.
3. Cook the vegetables:
   • In the same skillet, add remaining oil or butter.
   • Sauté onion until translucent, about 4 minutes.
   • Add garlic and mushrooms, cooking until softened and golden, about 6–7 minutes.
4. Make the sauce base:
   • Sprinkle flour over the vegetables and stir for 1 minute.
   • Slowly whisk in beef broth, scraping up any browned bits.
   • Simmer until slightly thickened, about 5 minutes.
5. Finish the sauce:
   • Reduce heat to low. Stir in sour cream, Dijon mustard, and Worcestershire sauce.
   • Return the seared beef and its juices to the pan. Simmer gently for 2–3 minutes (don’t boil or the sour cream may curdle).
6. Serve:
   • Place egg noodles on plates or bowls. Spoon stroganoff over noodles.
   • Garnish with fresh parsley.

How to Serve

• Serve hot over egg noodles, rice, or creamy mashed potatoes.
• Pair with a crisp green salad or roasted vegetables for a balanced meal.
• A glass of dry red wine or even a light beer makes a perfect pairing.

Recipe Tips

• Slice beef against the grain for maximum tenderness.
• Don’t overcook beef—quick searing keeps it juicy.
• If sauce is too thick, add a splash of beef broth or cream.
• Add sour cream off the heat to prevent curdling.

Variations

• Chicken Stroganoff: Use boneless chicken thighs or breasts instead of beef.
• Vegetarian Stroganoff: Use extra mushrooms, zucchini, or eggplant.
• Creamy Upgrade: Swap half the sour cream for heavy cream.
• Low-Carb: Serve over zucchini noodles or cauliflower rice.
• Herb Twist: Add fresh dill or tarragon for a fragrant flavor.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze stroganoff (without noodles) for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently over low heat; add a splash of broth or cream to restore creaminess.

Special Equipment Needed

• Large skillet or sauté pan
• Wooden spoon or spatula
• Pot for noodles
• Sharp knife for slicing beef

FAQ

Q: Can I make it ahead of time?
Yes, you can prepare the sauce a day ahead. Just reheat gently and add beef right before serving.

Q: What’s the best beef cut for stroganoff?
Tender cuts like sirloin, tenderloin, or ribeye work best. Avoid stew meat as it requires longer cooking.

Q: Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt makes it lighter but add it off the heat to avoid curdling.

Q: Do I have to use egg noodles?
No, it also pairs well with rice, mashed potatoes, or even crusty bread.

Conclusion

Beef Stroganoff with Egg Noodles is the perfect mix of comfort and sophistication. With tender beef, creamy mushroom sauce, and buttery noodles, it’s a recipe that never fails to impress. Whether you’re cooking for family on a weeknight or entertaining guests, this dish strikes the right balance between easy preparation and luxurious flavor. Make it once, and it will surely become a repeat favorite in your kitchen.