Name: Beef Stroganoff with Egg Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Russian
Ingredients: 1 lb beef sirloin or tenderloin, thinly sliced into strips; 2 tablespoons olive oil or butter; 1 medium onion, diced; 2 cloves garlic, minced; 1 lb mushrooms, sliced; 1 teaspoon paprika; 1/4 teaspoon black pepper; 1/2 cup beef broth or stock; 1 tablespoon Worcestershire sauce; 1 cup sour cream; 1 tablespoon all-purpose flour (optional, for thickening); 12 oz egg noodles; 2 tablespoons butter (for tossing); Fresh parsley, chopped (for garnish)

A creamy, savory classic that I love making on cozy nights. Tender strips of beef mingle with a rich mushroom gravy, all served over buttery egg noodles. Every bite feels comforting and indulgent.

Ingredients

For the Stroganoff:

1 lb beef sirloin or tenderloin, thinly sliced into strips

2 tablespoons olive oil or butter

1 medium onion, diced

2 cloves garlic, minced

1 lb mushrooms, sliced

1 teaspoon paprika

1/4 teaspoon black pepper

1 tablespoon Worcestershire sauce

1/2 cup beef broth or stock

1 cup sour cream

1 tablespoon all-purpose flour (optional, for thickening)

For the Noodles:

12 oz egg noodles

2 tablespoons butter (for tossing)

Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the egg noodles in a large pot of salted boiling water according to the package instructions. Drain, toss with butter, and set aside.

Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the beef strips in a single layer, season with paprika and black pepper, and cook for 2-3 minutes until browned. Remove the beef and set aside.

In the same skillet, add the remaining olive oil or butter. Sauté onions and garlic until softened, about 3 minutes. Add mushrooms and cook until browned and tender, about 5-7 minutes.

Stir in beef broth, Worcestershire sauce, and a pinch of salt. For a thicker sauce, whisk flour with 2 tablespoons of water and stir into the mixture. Simmer for 2-3 minutes.

Reduce heat to low, stir in sour cream, and return the beef to the skillet. Simmer for 5 minutes until the beef is tender and the sauce is creamy.

Toss the buttery egg noodles with the stroganoff sauce or serve the stroganoff over the noodles. Garnish with fresh parsley and serve warm.

Servings and timing

This recipe serves 4 people.

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Variations

I like to play around with this recipe depending on what I have on hand:

For extra richness, I add a splash of heavy cream to the sauce.

Greek yogurt can substitute for sour cream if I want a tangier twist.

I sometimes swap egg noodles for wide rice noodles or mashed potatoes.

For a veggie boost, I stir in peas or spinach at the end.

Storage/Reheating

I store leftover stroganoff in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove over low heat, adding a splash of beef broth or cream to keep it creamy. I avoid microwaving at high heat, which can make the sauce separate.

FAQs

Can I use a different cut of beef?

I sometimes use ribeye or even tender chuck steak if I want a more budget-friendly option. Just slice thinly and cook quickly to avoid toughness.

Can I freeze Beef Stroganoff?

I can freeze it, but I usually separate the noodles from the sauce. The sauce freezes well for up to 2 months; I reheat it slowly and then toss with freshly cooked noodles.

Can I make it dairy-free?

Yes, I replace sour cream with a dairy-free yogurt or coconut cream and use olive oil instead of butter. The flavor is still rich and creamy.

How do I prevent the beef from getting tough?

I make sure the beef is sliced thinly against the grain and cooked quickly over medium-high heat. Then I return it to the sauce at the end to avoid overcooking.

Can I make this recipe ahead of time?

I like to prep the vegetables and slice the beef ahead, then assemble and cook everything the day I plan to serve. The sauce tastes even better the next day if stored separately.

Conclusion

I find Beef Stroganoff with Egg Noodles to be a comforting, versatile dish that never fails to satisfy. It’s rich, creamy, and full of flavor, yet surprisingly simple to make. Every time I make it, it feels like a warm hug on a plate.

📖 Recipe:

Beef Stroganoff with Egg Noodles

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Author: Sophia
Total Time: 40 minutes
Yield: 4 servings
Diet: Low Fat

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Description

A creamy and savory Beef Stroganoff with tender strips of beef and earthy mushrooms, served over buttery egg noodles for a comforting meal.