There's nothing quite like the comforting aroma of Beef Stroganoff with Egg Noodles filling your kitchen. This hearty dish features tender beef, savory mushrooms, and a creamy sauce, all served over perfectly cooked egg noodles. It's the ultimate comfort food for any night of the week.
I first discovered this recipe while trying to recreate a meal I had at a family gathering years ago. It quickly became a household favorite, especially during the colder months. Let’s dive into why this dish deserves a spot on your dinner table.
Why You'll Love This Beef Stroganoff With Egg Noodles
Get ready to meet your new go-to dinner recipe. Beef Stroganoff with Egg Noodles isn’t just rich and delicious – it’s a practical and crowd-pleasing option for busy families.
First, it’s quick and easy to make. Despite its gourmet appearance, this dish comes together in under 40 minutes. Perfect for those nights when you want something impressive but don’t have hours to spend in the kitchen.
It’s also budget-friendly. By using cuts like sirloin or chuck roast, you can create a dish that tastes luxurious without breaking the bank.
The versatility of this recipe is another big plus. Whether you’re feeding picky eaters or need to tweak the ingredients for dietary needs, it’s easy to adapt.
Lastly, this meal is a proven crowd-pleaser. The combination of creamy sauce, tender beef, and chewy egg noodles creates a medley of flavors and textures that everyone will love.
Ingredients Notes

The beauty of Beef Stroganoff lies in its straightforward ingredients, each chosen to create layers of flavor.
Beef: Choosing the right cut of beef is key. Sirloin or chuck roast is ideal for its tenderness and ability to soak up the rich flavors of the sauce. Slice it thinly against the grain for the best results.
Mushrooms: Fresh cremini or button mushrooms are a must. They bring an earthy depth to the dish that complements the creaminess of the sauce.
Onions and Garlic: These aromatic staples are sautéed to perfection, forming the base of the savory flavor profile.
Sour Cream: This is what gives the Stroganoff its signature tangy, creamy consistency. You can substitute with Greek yogurt if you’re looking for a lighter option.
Egg Noodles: These wide, hearty noodles are the perfect vehicle for the luscious sauce. Cook them al dente to prevent them from getting too soft once combined.
If you have it, a large skillet or sauté pan will make preparation easier, giving you plenty of room to work with the ingredients.
How To Make This Beef Stroganoff With Egg Noodles

Making Beef Stroganoff with Egg Noodles is easier than you might think. Follow these steps for a foolproof meal.
Start by preparing your beef. Slice it thinly against the grain to ensure tenderness. Season the slices generously with salt and pepper.
Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once hot, sear the beef in batches to avoid overcrowding. This step locks in the juices and adds a golden crust. Remove the beef and set it aside.
In the same skillet, add a little butter and sauté diced onions until they’re translucent. Toss in minced garlic and cook until fragrant. Then, add sliced mushrooms and let them soften and release their juices.
Deglaze the pan with a splash of beef broth or dry white wine, scraping up any flavorful browned bits. Gradually stir in more beef broth, Worcestershire sauce, and a bit of Dijon mustard for depth. Let the mixture simmer for a few minutes.
Lower the heat and add the sour cream, stirring until the sauce is smooth and creamy. Return the beef to the skillet and let it warm through, allowing the flavors to meld.
Meanwhile, cook the egg noodles according to package instructions. Drain and toss them with a little butter for extra flavor.
Serve the Stroganoff over the noodles, garnished with fresh parsley for a pop of color.
This recipe takes about 35 minutes from start to finish, and the result is a luxurious dish that feels like it took all day to make.
Storage Options
Leftovers? No problem. Beef Stroganoff stores beautifully, making it a great option for meal prep or busy weeks.
Store the dish in an airtight container in the refrigerator for up to 3 days. Be sure to keep the noodles and sauce separate if possible to prevent the noodles from soaking up too much sauce.
For longer storage, freeze the Stroganoff (without the noodles) in a freezer-safe container for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.
To reheat, gently warm the sauce on the stovetop over low heat, adding a splash of beef broth or water if needed to loosen it up. Heat the noodles separately to maintain their texture.
Variations and Substitutions
This recipe is incredibly versatile, so don’t be afraid to make it your own!
Looking for a healthier twist? Substitute Greek yogurt for the sour cream, or use a lower-fat cut of beef.
For a vegetarian option, swap the beef for portobello mushrooms or even tofu. The hearty sauce works beautifully with these substitutes.
If you’re gluten-free, opt for gluten-free noodles or serve the Stroganoff over a bed of rice or mashed potatoes instead.
Add some greens by mixing in sautéed spinach or kale towards the end of cooking. It’s an easy way to sneak in extra nutrients.
Finally, spice it up by adding a pinch of smoked paprika or red pepper flakes for a subtle heat that complements the creamy sauce.
Beef Stroganoff with Egg Noodles is a timeless classic that’s easy to customize and impossible to resist. Experiment with these variations and discover your favorite version of this beloved dish!
PrintBeef Stroganoff With Egg Noodles Recipe
Beef Stroganoff with Egg Noodles is a hearty and flavorful dish made with tender beef, mushrooms, and a creamy sauce served over egg noodles. This classic comfort food is quick to prepare and perfect for busy weeknights or a cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Russian
- Diet: Gluten Free
Ingredients
- 1 lb beef sirloin or tenderloin, sliced thinly
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- 12 oz egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Cook egg noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the beef slices and cook until browned. Remove and set aside.
- In the same skillet, sauté onions, mushrooms, and garlic until softened.
- Sprinkle flour over the mixture, stirring until well combined. Gradually add beef broth while stirring to avoid lumps.
- Simmer until the sauce thickens. Stir in sour cream and Dijon mustard, then season with salt and pepper.
- Return the cooked beef to the skillet, and simmer for 5 minutes.
- Serve the beef stroganoff over egg noodles and garnish with fresh parsley.
Notes
- Substitute Greek yogurt for sour cream for a lighter option.
- Add a splash of white wine to the sauce for extra depth of flavor.
- Use wide egg noodles for the most authentic experience.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 600 mg
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