Beef Stroganoff with Egg Noodles

Imagine tender strips of beef swimming in a velvety, mushroom-flecked sauce that clings perfectly to ribbons of buttery egg noodles. That’s the magic of Beef Stroganoff with Egg Noodles – a comforting classic that transforms simple ingredients into something truly extraordinary. This timeless Russian-inspired dish balances rich, savory flavors with creamy textures that make every bite memorable. You’ll learn how to create restaurant-quality Beef Stroganoff with Egg Noodles at home using straightforward techniques and fresh ingredients that elevate this beloved comfort food beyond the ordinary.

Why You’ll Love This Recipe

This Beef Stroganoff with Egg Noodles recipe stands out for its perfect balance of simplicity and sophistication. The tender beef melts in your mouth while the mushrooms provide an earthy depth that complements the tangy sour cream sauce. The contrast between the silky sauce and al dente egg noodles creates a textural masterpiece that keeps your fork coming back for more.

What makes this version special is the careful browning of the beef, creating caramelized flavor pockets throughout the dish. The sauce achieves restaurant-quality richness without hours of simmering, making this an achievable weeknight dinner that tastes like you spent all day in the kitchen. Even better, this recipe comes together in just one pan (plus the noodle pot), minimizing cleanup while maximizing flavor.

For busy home cooks, this Beef Stroganoff delivers gourmet results with everyday ingredients – perfect for impressing dinner guests or elevating a family meal with minimal fuss.

Ingredients

For the Beef Stroganoff with Egg Noodles, you’ll need:

• 1½ pounds (680g) beef sirloin or ribeye, thinly sliced against the grain
• Salt and freshly ground black pepper
• 3 tablespoons (45ml) vegetable oil, divided
• 2 tablespoons (28g) unsalted butter
• 1 medium yellow onion (about 1 cup/150g), finely diced
• 1 pound (450g) cremini or button mushrooms, sliced ¼-inch thick
• 3 cloves garlic, minced
• 2 teaspoons (6g) paprika
• 1 tablespoon (15g) Dijon mustard
• 2 tablespoons (30ml) Worcestershire sauce
• 1½ cups (360ml) beef broth
• 1 cup (240ml) sour cream, room temperature
• 2 tablespoons (16g) all-purpose flour
• 12 ounces (340g) egg noodles
• 2 tablespoons (6g) fresh parsley, chopped for garnish

Pro Tips

The difference between good and exceptional Beef Stroganoff lies in mastering a few critical techniques. First, ensure your beef is properly prepared by partially freezing it for 20 minutes before slicing. This makes achieving thin, even slices much easier, which is crucial for tender, quick-cooking meat. When slicing, always cut against the grain to shorten the muscle fibers and guarantee melt-in-your-mouth texture.

Second, resist the urge to overcrowd your pan when browning the beef. Work in small batches and allow space between the meat pieces. Overcrowding causes the meat to steam rather than sear, robbing your dish of deep flavor development. A proper sear creates the foundational flavor for the entire dish.

Finally, master the art of incorporating sour cream without curdling by tempering it first. Whisk a few tablespoons of the hot sauce into the sour cream to gradually raise its temperature before adding it to the pan. Always reduce the heat and never let the sauce boil after adding sour cream. This technique ensures a silky-smooth sauce that coats each noodle perfectly.

Instructions

Step 1: Prepare the beef by patting it dry with paper towels and seasoning generously with salt and pepper. This critical first step ensures proper browning and flavor development. Heat 2 tablespoons oil in a large, heavy-bottomed skillet over high heat until just smoking.

Step 2: Working in batches to avoid overcrowding, add beef strips in a single layer and sear for 1 minute per side until nicely browned but still medium-rare inside. Transfer to a plate and set aside. The goal isn’t to cook the beef through but to develop flavor while keeping it tender.

Step 3: Reduce heat to medium and add butter to the same pan. Once melted, add onions with a pinch of salt and cook for 3-4 minutes until translucent. Add mushrooms and cook undisturbed for 2 minutes, then stir and continue cooking for 5-7 minutes until they release their moisture and begin to brown.

Step 4: Add garlic and paprika to the mushroom mixture, stirring constantly for 30 seconds until fragrant. This brief cooking time extracts maximum flavor without burning the garlic, which would add bitterness.

Step 5: Stir in Dijon mustard and Worcestershire sauce, scraping up any browned bits from the pan bottom – these contain concentrated flavor. Add beef broth and bring to a simmer, then reduce heat to medium-low and cook for 10 minutes until slightly reduced.

Step 6: Meanwhile, cook egg noodles in salted water according to package directions until al dente. For the perfect Beef Stroganoff experience, slightly undercook the noodles as they’ll continue absorbing sauce when combined.

Step 7: In a small bowl, whisk together sour cream and flour until smooth. Gradually add ½ cup of the hot sauce to the sour cream mixture, whisking continuously to prevent curdling. Pour this mixture back into the pan and stir to combine.

Step 8: Return beef and any accumulated juices to the pan, gently folding to combine without breaking the meat. Simmer for 3-5 minutes until sauce thickens slightly and beef is warmed through. Taste and adjust seasoning as needed.

Step 9: Drain noodles and either fold them directly into the sauce or serve the Beef Stroganoff ladled over noodles on individual plates. Garnish with fresh parsley before serving.

Variations

For a lighter version of Beef Stroganoff, substitute Greek yogurt for sour cream and use lean beef tenderloin. This adaptation maintains the creamy texture while reducing fat content. The tangier profile of Greek yogurt actually enhances the dish’s complex flavors, making it a worthy alternative to the traditional preparation.

To create a luxurious mushroom stroganoff, omit the beef entirely and double the mushrooms, using a variety like cremini, shiitake, and oyster for complex flavor and texture. Add 1 tablespoon of soy sauce and a teaspoon of dried porcini powder to the sauce for umami depth that satisfies even dedicated meat-eaters. This vegetarian adaptation of beef and noodle stroganoff makes an impressive meatless Monday option.

For a gluten-free creamy beef stroganoff, simply replace all-purpose flour with cornstarch (use half the amount) and serve over gluten-free pasta or cauliflower rice instead of traditional egg noodles. The sauce will maintain its velvety consistency while accommodating dietary restrictions.

Storage and Serving

Store leftover Beef Stroganoff in an airtight container in the refrigerator for up to 3 days. For best results, store the noodles and sauce separately to prevent the noodles from absorbing too much liquid and becoming soggy. When reheating, add a splash of beef broth to restore the sauce’s silky consistency and warm gently over medium-low heat, being careful not to boil which can cause the sauce to separate.

For an elegant presentation, serve your Beef Stroganoff with Egg Noodles in shallow bowls with a sprinkle of fresh parsley and a side of steamed green vegetables like asparagus or broccoli to cut through the richness. A glass of medium-bodied red wine like Pinot Noir complements the dish beautifully.

Transform leftovers into a new meal by using the Beef Stroganoff as a filling for savory crepes or as a topping for baked potatoes. The versatility of this dish extends well beyond its traditional presentation, making it a valuable addition to your weekly meal rotation.

FAQs

What’s the best cut of beef for Beef Stroganoff?
Ribeye, sirloin, or tenderloin are ideal cuts for Beef Stroganoff because they’re tender and cook quickly. Avoid tougher cuts like chuck or stew meat, which require long cooking times that would overdone the delicate sauce.

Can I make Beef Stroganoff ahead of time?
Yes, you can prepare the sauce up to two days ahead, but add the sour cream only when reheating. Cook the noodles fresh before serving for best texture. Gently reheat the sauce over low heat, stirring occasionally.

Why did my sour cream sauce curdle?
Curdling typically happens when sour cream is added to too hot liquid or when the sauce boils after adding sour cream. Always temper the sour cream with some sauce first and keep the mixture below simmering temperature.

What can I substitute for egg noodles?
Traditional Beef Stroganoff uses egg noodles, but you can substitute with fettuccine, rice, mashed potatoes, or cauliflower rice depending on your preference or dietary needs.

How do I prevent tough beef in my Stroganoff?
Slice beef thinly against the grain, cook it quickly at high heat, and remove it from the pan while slightly undercooked. Only return the beef to the sauce at the end of cooking just to warm through. Overcooked beef becomes tough and chewy, compromising your Beef Stroganoff.

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