If you’re looking for a dish that feels like a warm hug on a plate, you’ve just found it with this Creamy Beef Stroganoff with Egg Noodles Recipe. It’s a perfect blend of tender, seared beef strips swimming in a luscious, velvety sauce made with mushrooms, sour cream, and a hint of tangy Dijon mustard—all served over soft, buttery egg noodles. This dish brings comfort and elegance together effortlessly, making it an absolute favorite for family dinners or when you want to impress guests with something cozy yet sophisticated.
Ingredients You’ll Need
Gathering a handful of simple, wholesome ingredients is all it takes to make this creamy classic shine. Each item plays a crucial role in balancing flavors, textures, and colors—whether it’s the rich creaminess from sour cream and heavy cream or the hearty, meaty flavor from sirloin steak and mushrooms.
- 1 lb top sirloin steak, thinly sliced into strips: Choose a tender cut for quick cooking and juicy bites.
- 2 tablespoons olive oil: For perfectly searing the beef to develop a beautiful crust.
- 2 tablespoons unsalted butter: Adds richness and depth when sautéing vegetables.
- ½ medium onion, finely chopped: Brings sweetness and a gentle bite once softened.
- ½ lb brown mushrooms, thickly sliced: These add earthiness and a meaty texture that complements the beef.
- 1 clove garlic, minced: Provides aromatic warmth without overpowering the dish.
- 1 tablespoon all-purpose flour: A classic thickener that gives the sauce its luscious texture.
- 1 cup beef broth: Boosts the savory base while keeping the sauce light.
- ¾ cup heavy whipping cream: Delivers that signature creamy, dreamy mouthfeel.
- ¼ cup sour cream: Adds tang and smoothness for the perfect balance.
- 1 tablespoon Worcestershire sauce: A subtle umami punch that elevates every bite.
- ½ teaspoon Dijon mustard: Introduces a gentle tang to cut through the richness.
- ½ teaspoon salt: Enhances and rounds out all flavors.
- ¼ teaspoon black pepper: Just enough to bring warmth and depth.
- 1 tablespoon chopped green onion or parsley, for garnish: Freshens up the presentation and adds a pop of color.
- 8-12 ounces egg noodles, cooked: The perfect vehicle to soak up all that delicious sauce.
How to Make Creamy Beef Stroganoff with Egg Noodles Recipe
Step 1: Sear the Beef
Start by heating olive oil in a large pan over medium-high heat. Add your thinly sliced sirloin in a single layer—this ensures each strip gets a nice brown crust, sealing in the juices. Cook for about one minute per side. If your pan feels crowded, remember to work in batches so the beef steams less and browns beautifully. Once done, remove the beef and set it aside.
Step 2: Sauté Vegetables
Drop in the unsalted butter, chopped onions, and thick mushroom slices into the same pan. Sauté them for 6 to 8 minutes or until the onions soften and the mushrooms get a golden, slightly caramelized touch. This process builds a rich flavor base. Add the minced garlic last and cook for an additional minute—just enough to wake up those aromas without burning.
Step 3: Make the Sauce
Sprinkle the flour evenly over the vegetables and stir constantly for a minute to cook out the raw flour taste while starting to thicken. Then pour in the beef broth, scraping up the browned bits from the pan’s bottom with your spatula—those bits carry tons of flavor. Add the heavy cream and let it simmer gently for 1 to 2 minutes until it thickens just right.
Step 4: Temper the Sour Cream
To prevent curdling, mix a few tablespoons of the hot sauce into the sour cream to bring it up to temperature slowly. Then stir that tempered sour cream back into the pan, incorporating it evenly and creating a silky smooth finish.
Step 5: Finish the Sauce and Combine
Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper to balance richness with a touch of tang and savory depth. Let the sauce simmer until it becomes creamy and cohesive. Finally, return the seared beef to the pan, allowing it to heat through while soaking up all those flavors. Your sauce and beef combo should be irresistible at this point.
How to Serve Creamy Beef Stroganoff with Egg Noodles Recipe
Garnishes
Freshly chopped green onions or parsley bring a delightful burst of color and a fresh flavor contrast that brightens every bite of this hearty dish. This simple addition truly makes the meal feel complete and inviting at the table.
Side Dishes
Creamy Beef Stroganoff with Egg Noodles Recipe is a fulfilling dish on its own, but if you want to round out your meal, consider a side of steamed green beans or a crisp garden salad. These add a refreshing crunch that balances the richness beautifully.
Creative Ways to Present
For something extra special, try serving the stroganoff in shallow bowls and roughly twirling the egg noodles on a fork for a rustic charm. Alternatively, you can garnish with a dollop of sour cream and a sprinkle of fresh herbs just before serving to add textural and flavor layers that wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, pack any leftovers into an airtight container and refrigerate. The Creamy Beef Stroganoff with Egg Noodles Recipe keeps well for up to 3 days, allowing you to savor that comforting flavor even on busy days.
Freezing
This dish can be frozen for longer storage. Separate the beef stroganoff and noodles before freezing. Place each in freezer-safe containers, and it will stay good for up to 2 months. When ready, thaw overnight in the fridge for best results.
Reheating
Gently reheat leftover stroganoff in a skillet over medium-low heat, stirring occasionally to keep the cream from separating and the beef tender. You can add a splash of broth or cream if the sauce thickens too much. The egg noodles reheat beautifully alongside, making dinner prep effortless.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While top sirloin is tender and cooks quickly, other tender cuts like tenderloin or ribeye work well too. Just be sure to slice them thinly to prevent toughness.
Is it possible to make this dish gluten-free?
Yes! Simply swap out the all-purpose flour for a gluten-free flour blend or cornstarch for thickening. Check the Worcestershire sauce label, as some brands contain gluten.
Can I use chicken instead of beef?
You can! Thinly sliced chicken breast or thigh will work, but the flavor profile will change slightly. Cook chicken thoroughly and adjust the cooking time accordingly.
How do I prevent the sour cream from curdling?
Tempering the sour cream by slowly adding hot sauce into it before mixing it in the pan helps prevent curdling. Also, avoid boiling the sauce after adding sour cream.
What’s the best way to cook the egg noodles?
Cook egg noodles according to package instructions until just tender, then drain and toss with a little butter or oil to keep them from sticking. This ensures they’re perfect for soaking up the creamy sauce.
Final Thoughts
There’s something incredibly satisfying about the Creamy Beef Stroganoff with Egg Noodles Recipe—it’s a timeless dish that feels both comforting and special, perfect for cozy nights or sharing with loved ones. Once you try it, you’ll understand why it’s such a cherished classic. So grab your skillet, invite some good company, and dive into this creamy, dreamy meal that’s sure to become a fast favorite.
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Creamy Beef Stroganoff with Egg Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian
Description
This classic Beef Stroganoff recipe features tender strips of top sirloin steak in a creamy mushroom sauce served over egg noodles. With a rich blend of sautéed onions, mushrooms, garlic, and a perfectly balanced sauce of beef broth, heavy cream, and sour cream, this hearty and comforting dish is perfect for a satisfying weeknight meal ready in just 30 minutes.
Ingredients
Beef and Sauce
- 1 lb top sirloin steak, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped green onion or parsley, for garnish
To Serve
- 8–12 ounces egg noodles, cooked
Instructions
- Sear Beef: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add the beef strips in a single layer and cook for about 1 minute on each side until browned. Work in batches to avoid overcrowding. Remove the browned beef and set aside.
- Sauté Vegetables: In the same pan, add butter, chopped onion, and sliced mushrooms. Sauté for 6-8 minutes until the vegetables are softened and lightly browned. Add minced garlic and sauté for an additional 1 minute to release its aroma.
- Make Sauce: Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually pour in the beef broth while scraping up any browned bits from the bottom of the pan. Add the heavy whipping cream and simmer for 1-2 minutes until the sauce slightly thickens.
- Temper Sour Cream: To prevent curdling, stir a few tablespoons of the warm sauce into the sour cream to temper it. Then slowly add the tempered sour cream back into the pan, stirring constantly to combine smoothly.
- Finish Sauce: Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper. Let the sauce simmer gently until creamy and well blended.
- Add Beef and Serve: Return the cooked beef strips to the pan and heat through for a couple of minutes. Serve the beef stroganoff immediately over cooked egg noodles, garnished with chopped green onion or parsley.
Notes
- It’s important not to overcrowd the pan when searing the beef to ensure proper browning.
- Tempering the sour cream prevents it from curdling in the hot sauce.
- You can substitute egg noodles with wide pasta or mashed potatoes for variation.
- Use fresh mushrooms for the best flavor; canned mushrooms will change the texture and taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
