Beef Stroganoff With Egg Noodles Recipe

There's nothing quite like the rich, creamy goodness of Beef Stroganoff with Egg Noodles to bring comfort to your dinner table. Tender beef, sautéed mushrooms, and a velvety sour cream sauce come together to create a dish that's hearty, flavorful, and perfect for busy weeknights.

this Recipe

I first discovered this recipe years ago when searching for a quick meal to impress my family, and it’s been a go-to ever since. The combination of savory flavors and buttery egg noodles always gets rave reviews, and the best part? It’s ready in under 30 minutes, making it as practical as it is delicious.

Why You'll Love This Beef Stroganoff With Egg Noodles

Get ready to fall in love with your new favorite comfort food! This Beef Stroganoff with Egg Noodles isn’t just tasty – it’s a lifesaver for anyone craving a satisfying dinner without hours in the kitchen.

First off, it’s incredibly easy to make. You don’t need fancy techniques or complicated steps here. In just a few simple stages, you’ll have a restaurant-quality dish on your table that tastes like it’s been slow-cooked all day.

It’s also perfect for busy families. Whether you’re running to evening activities or trying to sneak in some weeknight relaxation, this recipe’s short prep and cook time make it a breeze.

Not to mention, this dish is budget-friendly. Using affordable cuts of beef and pantry staples means you can enjoy a gourmet meal without breaking the bank.

Finally, it’s a crowd-pleaser. The creamy sauce, tender beef, and buttery noodles come together to create flavors that even picky eaters can’t resist. Pair it with a side salad or steamed veggies for a balanced, hearty meal.

Ingredients Notes

The magic of this Beef Stroganoff with Egg Noodles lies in its simple yet carefully selected ingredients. Each one brings something unique to the dish, creating a perfectly balanced flavor profile.

Beef: The star of the show here is the beef. I recommend using sirloin steak or flank steak, as both are tender and cook quickly. Slice the beef against the grain into thin strips for the most tender bite. If you’re looking for an affordable option, beef stew meat works too but may require slightly longer cooking.

Egg Noodles: These wide, buttery noodles are the perfect base for the creamy sauce. They cook quickly and soak up all the delicious flavors. If you’re out of egg noodles, fettuccine or pappardelle also work well.

Mushrooms: Adding depth and an earthy flavor, mushrooms are a must. White button mushrooms or cremini mushrooms are ideal here. Slice them evenly so they cook uniformly.

Sour Cream: The creamy element of the sauce comes from sour cream. It adds tanginess and richness that balances the savory flavors. For a lighter version, you can substitute with plain Greek yogurt, but the flavor will be slightly less indulgent.

Beef Broth: This forms the base of the sauce and ensures it’s flavorful and hearty. Opt for low-sodium beef broth so you can control the salt level.

Don’t forget a large skillet or sauté pan – it’s essential for evenly browning the beef and simmering the sauce. A pair of tongs will also make flipping the beef strips a breeze!

How To Make This Beef Stroganoff With Egg Noodles

Creating this cozy and satisfying Beef Stroganoff with Egg Noodles is easier than you might think. Let’s break it down step by step so you can enjoy this classic dish without any stress.

Start with the egg noodles. Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Be sure to stir occasionally to prevent sticking. Drain and toss with a small amount of butter to keep them from drying out.

Sear the beef. While the noodles cook, heat a large skillet over medium-high heat. Add a drizzle of olive oil and wait until it’s shimmering. Season the sliced sirloin steak with salt and pepper, then add it to the pan in a single layer. Sear for about 1-2 minutes per side until browned but still tender. Work in batches if needed so the beef doesn’t steam. Once cooked, transfer the beef to a plate and set it aside.

Sauté the mushrooms and aromatics. In the same skillet, add a little more oil or butter and toss in the sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and tender. Add minced garlic and a touch of paprika for flavor, stirring until fragrant – about 30 seconds.

Make the creamy sauce. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for a few minutes to reduce slightly. Stir in the sour cream and a small spoonful of flour to thicken the sauce. Whisk well to ensure the flour dissolves completely, creating a smooth, velvety texture.

Combine and serve. Return the seared beef (and its juices) to the skillet, stirring to coat it in the creamy sauce. Let everything simmer together for 2-3 more minutes to reheat the beef without overcooking it. Serve the beef stroganoff over the warm egg noodles and garnish with freshly chopped parsley for a pop of color.

This recipe comes together in just about 30 minutes, making it perfect for busy nights. You’ll love the combination of creamy sauce, tender beef, and buttery noodles with every bite!

Storage Options

Leftovers of this Beef Stroganoff with Egg Noodles are just as delicious the next day, making it a great make-ahead option for busy weeks.

• Refrigeration: Store any leftovers in an airtight container for up to 3-4 days in the refrigerator. Let the dish cool completely before transferring it to the container.
• Freezing: While the sauce freezes well, the texture of the noodles may change slightly. If you plan to freeze it, store the beef and sauce separately from the noodles. Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat, warm the stroganoff gently in a skillet over low heat, adding a splash of beef broth or water to thin out the sauce if needed. Avoid overheating, as the sour cream can separate.

Variations and Substitutions

One of the best things about this Beef Stroganoff with Egg Noodles is its versatility. Here are a few ways you can tweak the recipe to suit your preferences or dietary needs.

• Use ground beef: Swap the sirloin for ground beef to make this dish even more budget-friendly. Simply brown the ground beef, drain the fat, and proceed with the rest of the recipe as written.
• Try different proteins: Not a fan of beef? Substitute with chicken, pork tenderloin, or even turkey. Cook them the same way as the sirloin strips for a tender, flavorful result.
• Make it vegetarian: Replace the beef with extra mushrooms or tofu. Use vegetable broth instead of beef broth to keep the dish meat-free.
• Add veggies: For an extra boost of nutrients, stir in spinach, peas, or steamed broccoli at the end. These vegetables pair beautifully with the creamy sauce.
• Gluten-free option: Use gluten-free egg noodles or another gluten-free pasta. Replace the all-purpose flour with a gluten-free thickener like cornstarch.

No matter how you customize it, this recipe is a guaranteed winner. Don’t be afraid to experiment and make it your own – that’s what cooking is all about!

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