Beef Stroganoff With Egg Noodles Recipe

There's nothing quite like the comforting aroma of Beef Stroganoff with Egg Noodles simmering on the stove. This hearty dish, with its tender beef, creamy mushroom sauce, and perfectly cooked noodles, is the epitome of cozy, satisfying meals.

this Recipe

The first time I made this recipe, I was looking for a dish to impress guests without spending all day in the kitchen. It quickly became a family favorite, gracing our table whenever we craved something indulgent yet simple to prepare. Let’s dive into the recipe and see what makes it so special!

Why You'll Love This Beef Stroganoff With Egg Noodles

Get ready to fall head over heels for this classic comfort food. Beef Stroganoff with Egg Noodles is everything you want in a weeknight meal—quick, flavorful, and delightfully creamy.

First off, it’s surprisingly quick to make. In less than 40 minutes, you’ll have a dish that tastes like it’s been simmering all day. Perfect for when you want something luxurious but don’t have hours to spare.

Another reason to love it? It’s incredibly versatile. Whether you’re making it for a casual family dinner or a special occasion, this dish delivers on all fronts. Plus, it can easily be adjusted to accommodate dietary preferences or pantry limitations.

Finally, the flavors are downright irresistible. The combination of tender beef, earthy mushrooms, and a creamy, tangy sauce, all served over soft egg noodles, is nothing short of magical.

Ingredients Notes

The magic of this Beef Stroganoff with Egg Noodles lies in its simple yet flavorful ingredients. Each component works together to create the ultimate comfort meal.

• Beef: Opt for sirloin or tenderloin for the best results. These cuts cook quickly and remain tender in the creamy sauce. Slice the beef thinly against the grain for maximum tenderness.
• Mushrooms: Cremini or white button mushrooms are ideal, lending a rich, earthy flavor to the dish. Slice them evenly to ensure they cook consistently.
• Sour Cream: This ingredient gives the sauce its signature tang and creamy texture. For a lighter option, you can substitute with Greek yogurt, but the flavor will be slightly different.
• Egg Noodles: Wide egg noodles are perfect for soaking up all that luscious sauce. Cook them al dente for the best texture, as they’ll soften slightly once mixed with the sauce.
• Beef Broth and Worcestershire Sauce: These two ingredients form the base of the sauce, adding depth and umami. Make sure to use a high-quality broth for the richest flavor.

Lastly, you’ll need a large skillet or sauté pan to cook the beef and sauce. A sturdy, wide-bottomed pan ensures even cooking and makes the process seamless.

How To Make This Beef Stroganoff With Egg Noodles

Creating this mouthwatering dish is easier than you think. With just a few steps, you’ll have a restaurant-quality meal on your table.

Start by bringing a large pot of salted water to a boil for the egg noodles. While the water heats, prep your beef by slicing it thinly against the grain. Season with salt and pepper.

Next, heat a tablespoon of oil in a large skillet over medium-high heat. Add the beef in batches, ensuring the pieces are in a single layer. Sear for about 1-2 minutes per side until browned but not fully cooked through. Remove the beef and set aside.

In the same skillet, add another tablespoon of oil and toss in the sliced mushrooms and diced onion. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and the onions soften. Add minced garlic and cook for an additional 30 seconds, just until fragrant.

Deglaze the pan with a splash of white wine or beef broth, scraping up any browned bits from the bottom. Stir in the remaining beef broth, Worcestershire sauce, and a touch of Dijon mustard. Let the mixture simmer for 5 minutes to reduce slightly.

Lower the heat and stir in the sour cream, mixing until smooth and creamy. Add the beef back into the skillet along with any accumulated juices. Cook for another 2-3 minutes, just until the beef is heated through and tender.

Meanwhile, cook the egg noodles according to package instructions. Drain and toss with a pat of butter for extra flavor.

To serve, spoon the rich beef and mushroom sauce over a bed of warm egg noodles. Garnish with freshly chopped parsley for a burst of color and freshness.

Storage Options

If you have leftovers (a rarity with this dish!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth or water to loosen the sauce if it thickens too much.

For longer storage, you can freeze the beef and sauce separately from the egg noodles. This prevents the noodles from becoming mushy upon reheating. To freeze, allow the components to cool completely, then place them in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Variations and Substitutions

This recipe is incredibly versatile, making it easy to customize based on your preferences or what’s in your pantry.

• Vegetarian: Swap out the beef for hearty portobello mushrooms or plant-based meat alternatives. Use vegetable broth in place of beef broth.
• Low-Carb: Skip the egg noodles and serve the stroganoff over cauliflower rice or zucchini noodles for a keto-friendly version.
• Gluten-Free: Use gluten-free noodles or rice, and make sure your Worcestershire sauce is certified gluten-free.
• Lighter Option: Substitute Greek yogurt for sour cream and use lean ground beef instead of sliced sirloin.
• Extra Veggies: Add baby spinach, peas, or julienned carrots to the sauce for added nutrition and color.

No matter how you tweak it, this Beef Stroganoff with Egg Noodles is sure to impress. With its rich, creamy flavors and tender beef, it’s a dish you’ll come back to again and again.

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