There's nothing quite like the comforting taste of beef stroganoff with egg noodles. The tender beef, savory mushroom sauce, and buttery noodles come together in a dish that feels like a warm hug on a plate. Perfect for cozy family dinners or when you’re craving something hearty and satisfying, this recipe is a classic you'll want to make again and again.
I remember the first time I tried beef stroganoff; I was at a friend’s house, and her mom had made it from scratch. Since then, I've been hooked and determined to recreate that creamy, rich flavor at home. This recipe has become a go-to in my kitchen, and I’m excited to share it with you.
Why You'll Love This Beef Stroganoff With Egg Noodles
Get ready to fall in love with this timeless comfort food. Beef stroganoff is the ultimate combination of hearty and indulgent, making it a favorite among all ages.
First, it's incredibly simple to make. Even though the flavors are rich and complex, this recipe comes together in under an hour. It's perfect for busy weeknights when you want a homemade meal without spending hours in the kitchen.
Another reason to love this dish is its versatility. You can use different cuts of beef or adjust the seasoning to your taste. Plus, it’s a great way to incorporate mushrooms for an added earthy depth.
Finally, it’s a one-pan wonder. While the noodles cook separately, everything else comes together in a single skillet, making cleanup a breeze. This means more time to relax and enjoy your delicious creation with loved ones.
Ingredients Notes

The magic of beef stroganoff lies in its simple yet flavorful ingredients. Every component plays a vital role in creating the perfect balance of creamy and savory.
Beef: Opt for tender cuts like sirloin or ribeye. These cook quickly and stay juicy, ensuring a melt-in-your-mouth texture. If you're on a budget, stew meat or ground beef can work, though the texture will differ slightly.
Mushrooms: Button mushrooms are classic, but cremini or baby bellas add a deeper, richer flavor. Make sure to slice them thinly so they cook evenly and absorb the sauce's flavors.
Sour Cream: This is the heart of the creamy sauce. Full-fat sour cream is best for a luxurious texture, but you can substitute with Greek yogurt for a lighter option.
Beef Broth: Use low-sodium beef broth to control the saltiness of the dish. For an extra boost of flavor, add a splash of Worcestershire sauce to the broth.
Egg Noodles: Wide egg noodles are the traditional choice and hold up beautifully under the rich sauce. Cook them al dente for the perfect bite.
A large skillet and a pot for boiling the noodles are all you need. If you have a cast-iron skillet, it’s an excellent choice for browning the beef evenly.
How To Make This Beef Stroganoff With Egg Noodles

Creating this comforting dish is simpler than you might think. With just a few steps, you’ll have a meal that tastes like it’s been simmering for hours.
Start by cooking the egg noodles according to the package instructions. Drain them and toss with a bit of butter to prevent sticking while you prepare the stroganoff.
Heat a large skillet over medium-high heat and add a splash of olive oil. Season your beef slices with salt and pepper, then sear them in batches to ensure even browning. This step locks in the juices and adds a layer of flavor. Once done, remove the beef and set it aside.
In the same skillet, add a bit more oil and sauté your mushrooms until they're golden brown and tender. Stir in diced onions and minced garlic, cooking until fragrant. These aromatics form the base of the sauce, creating layers of flavor.
Deglaze the pan with beef broth, scraping up any browned bits from the bottom. Add Worcestershire sauce and a touch of Dijon mustard for depth. Let the mixture simmer, then stir in sour cream to create the creamy sauce. Return the beef to the skillet, allowing it to heat through and soak up the flavors.
Finally, combine the sauce with the cooked egg noodles or serve it over them. Garnish with fresh parsley for a pop of color and brightness.
Storage Options
Leftovers are just as delicious the next day, making this recipe perfect for meal prep. Store the stroganoff and noodles separately in airtight containers to prevent the noodles from becoming soggy.
In the refrigerator, the dish will keep for 3-4 days. If you’d like to freeze it, place the sauce (without the noodles) in a freezer-safe container and store it for up to 2 months. Thaw overnight in the refrigerator before reheating.
When reheating, warm the sauce gently in a skillet over low heat, stirring occasionally to prevent curdling. Add a splash of beef broth or water if the sauce has thickened too much.
Variations and Substitutions
This recipe is highly adaptable, so feel free to get creative with it.
If you're looking for a vegetarian option, swap the beef for hearty portobello mushrooms or a plant-based meat substitute. You won’t miss the meat with all the rich flavors of the sauce.
For a gluten-free version, use gluten-free egg noodles or serve the stroganoff over mashed potatoes or rice.
Want to make it healthier? Substitute the sour cream with Greek yogurt and use lean cuts of beef like tenderloin.
Add a pop of color and nutrition with a handful of baby spinach or peas stirred into the sauce just before serving.
Experiment with spices and herbs like smoked paprika or thyme to customize the flavor profile to your liking.
With these tips and variations, you can enjoy beef stroganoff in countless ways. Whether it's a special occasion or just a regular weeknight, this recipe is sure to bring comfort and joy to your table.
PrintBeef Stroganoff With Egg Noodles Recipe
Indulge in the ultimate comfort food with this creamy Beef Stroganoff with Egg Noodles. Featuring tender beef, a luscious mushroom and sour cream sauce, and perfectly cooked egg noodles, this dish is an irresistible family favorite. Perfect for weeknight dinners or special occasions, this recipe is a hearty and satisfying meal that’s easy to prepare and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
- Diet: Gluten Free
Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced
- 12 oz egg noodles
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook egg noodles according to package instructions. Drain and set aside.
- Heat olive oil or butter in a large skillet over medium-high heat. Sear beef slices until browned, then remove and set aside.
- In the same skillet, sauté onions, garlic, and mushrooms until softened.
- Sprinkle in the flour, stir well, and cook for 1 minute.
- Gradually whisk in the beef broth and Worcestershire sauce, simmering until the sauce thickens.
- Lower the heat and stir in sour cream. Add the cooked beef back to the skillet and mix well.
- Serve the beef stroganoff over egg noodles and garnish with fresh parsley.
Notes
- For extra flavor, add a splash of white wine or brandy while cooking the sauce.
- Substitute Greek yogurt for sour cream for a lighter version.
- Best served immediately, but leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
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