Name: Beef Stroganoff with Egg Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Russia
Ingredients: 1–1.5 lbs. beef (ribeye, sirloin, or ground beef); Kosher salt, to taste; Black pepper, to taste; 1 lb. wide egg noodles; Butter, for tossing cooked noodles; 2 tablespoons olive oil (plus more as needed); 2 tablespoons butter; 1 medium yellow onion, chopped; 8 oz. mushrooms (cremini or baby bella), sliced; 2-3 garlic cloves, minced; 1 teaspoon dried thyme; 2 tablespoons all-purpose flour; 2 cups beef broth or stock (reduced sodium preferred); 2 teaspoons Worcestershire sauce; 2 teaspoons Dijon mustard; 3/4 cup sour cream (plus extra for garnish); 2 tablespoons cognac or dry white wine; 1/2 teaspoon paprika; 1 tablespoon tomato paste; 2 tablespoons heavy cream; Fresh parsley, chopped; Sliced green onions; Fresh dill, chopped

Beef Stroganoff with Egg Noodles is a timeless comfort classic that combines tender beef, earthy mushrooms, and a luscious, tangy sour cream sauce all piled on a bed of buttery egg noodles. This dish is pure warmth in a bowl, perfect for those cozy weeknights or when you want to treat yourself (and your favorite people) to something hearty and unforgettable. The luscious sauce gently hugs each noodle, making every bite satisfyingly rich, yet balanced with a hint of brightness and a deliciously savory depth. If you haven’t made Beef Stroganoff with Egg Noodles from scratch before, you’re in for a treat—the flavors are as inviting as the process is fun.

Beef Stroganoff with Egg Noodles Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Beef Stroganoff with Egg Noodles is its approachable list of ingredients. Even though they’re simple, each one brings something special to the dish, whether it’s a boost of flavor, a pop of color, or that signature creamy texture we all crave.

Wide Egg Noodles: These golden ribbons soak up all the rich sauce and give the dish that classic cozy feel.
Beef (ribeye, sirloin, or ground beef): Tender beef is the star—choose ribeye or sirloin for melt-in-your-mouth bites, or go with ground beef if you want extra convenience.
Kosher Salt: Essential for seasoning each layer of your stroganoff so every bite pops with flavor.
Black Pepper: Adds just the right amount of warmth and spice to balance the creaminess.
Olive Oil: Helps get the perfect sear on your beef and kicks off all the skillet action.
Butter: Adds richness and a delicious silky sheen to both the noodles and the sauce.
Yellow Onion: Sweet and savory, onion lays the flavor foundation for the whole dish.
Mushrooms (cremini or baby bella): Earthy mushrooms give an umami boost and their texture is heavenly beside the beef.
Garlic Cloves (minced): A must for aromatic depth—don’t be shy, garlic is always invited to this party!
Dried Thyme: Just a pinch brings an herby freshness that brightens up the sauce.
All-purpose Flour: This thickens the sauce so it hugs every piece of beef and mushroom just right.
Beef Broth or Stock (reduced sodium): Deepens the flavor and forms the backbone of that luscious sauce.
Worcestershire Sauce: Adds tang and a beautiful savory complexity—just a splash goes a long way.
Dijon Mustard: Brings subtle sharpness that turns a good stroganoff into a great one.
Sour Cream: The tangy, creamy magic ingredient that ties everything together and gives stroganoff its signature flavor.
Optional: Cognac or Dry White Wine: Adds a special aromatic note if you want to impress, but the dish stands strong without it.
Optional: Paprika: For a hint of smoky color and extra warmth.
Optional: Tomato Paste: Enhances richness and deepens the sauce’s color.
Optional: Heavy Cream: For when you’re feeling extra indulgent and want an ultra-silky sauce.

How to Make Beef Stroganoff with Egg Noodles

Step 1: Gather and Prep Your Ingredients

Setting yourself up for success is half the joy—lay out each ingredient for Beef Stroganoff with Egg Noodles, measure ahead, and chop whatever needs chopping. Trust me, when things get sizzling, you’ll be glad everything is within reach!

Step 2: Boil the Egg Noodles

Fill a large pot with salted water and bring it to a rolling boil. Cooking the noodles just before serving ensures they’re perfectly al dente and will hold up to the luscious sauce. Once cooked, toss them with a generous knob of butter to keep them rich and separated.

Step 3: Sear the Beef

Heat up olive oil and butter in your biggest skillet over medium-high heat. Pat your beef dry with paper towels, season well with kosher salt and black pepper, then quickly sear the pieces. Go for a minute per side (strips) or until browned (if using ground beef). Remove and set aside, making sure to keep those irresistible browned bits in the pan—they’ll flavor the sauce.

Step 4: Sauté the Onions and Mushrooms

Add another splash of olive oil if the pan is dry, then toss in your chopped onion and mushrooms. Sauté, stirring now and then, until the onions are translucent and the mushrooms are golden and aromatic—about 5-8 minutes. You want those deep, earthy flavors to bloom.

Step 5: Add Garlic and Thyme

Sprinkle in the minced garlic and dried thyme. cook for just 30 seconds until fragrant—keep stirring so the garlic doesn’t burn, letting it scent the kitchen with irresistible warmth.

Step 6: Make the Roux

Now, sprinkle flour over the onions and mushrooms. Stir it in for a minute or two. This step cooks out any raw flour taste and sets the stage for a gloriously thick sauce.

Step 7: Build the Sauce

Slowly pour in the beef broth or stock, stirring constantly to prevent lumps. Watch as the flour does its magic, turning everything into a velvety base. Once combined, add Worcestershire sauce, Dijon mustard, and any (or all!) of the optional flavor boosters—cognac for extravagance, white wine for brightness, paprika for gentle warmth, or tomato paste for richness. Simmer gently so all the flavors deepen and harmonize.

Step 8: Return the Beef

Nestle the seared beef back into the skillet, stirring to coat with the sauce. Let it heat through on low, so the meat stays juicy and tender while soaking up all those savory flavors.

Step 9: Stir in the Sour Cream

To keep things creamy, spoon some of the hot sauce into your sour cream first—this tempers it and prevents any curdling. Then swirl the tempered sour cream into the pan, gently mixing until the sauce turns perfectly silky and pale.

Step 10: Finish and Season

Let the stroganoff sauce simmer a minute longer, stirring gently as it thickens to your liking. Taste and add more salt, pepper, or paprika as needed. If it seems too thick, loosen it up with a splash more broth or cream.

Step 11: Serve Over Egg Noodles

Pile a mountain of buttered egg noodles on a platter or individual plates. Spoon the beef and mushroom stroganoff generously over top, or toss everything together for happy, sauce-drenched noodles from top to bottom.

Step 12: Garnish and Enjoy!

Scatter chopped parsley, green onions, dill, or even a swirl of extra sour cream before serving. Now dive in—every twirl of noodle and every bite of beef is pure comfort!

How to Serve Beef Stroganoff with Egg Noodles

Garnishes

Brighten your Beef Stroganoff with Egg Noodles with a handful of freshly chopped parsley or dill for an herby lift. A dollop of extra sour cream swirled on top looks gorgeous and adds more creaminess, while sliced green onions lend an appealing crunch and pop of color.

Side Dishes

Although this dish is pretty complete on its own, I love pairing it with steamed green beans, a simple garden salad with a lemony vinaigrette, or even roasted broccoli. The fresh veggies help cut through the rich sauce and balance the meal beautifully.

Creative Ways to Present

For a playful, crowd-pleasing spin, try serving your Beef Stroganoff with Egg Noodles in individual mini Dutch ovens or shallow bowls, topped with a sprinkle of smoked paprika. Or, turn leftovers into an open-faced sandwich on toasted sourdough—absolute magic!

Make Ahead and Storage

Storing Leftovers

Cool any leftovers completely, then store in an airtight container in the refrigerator for up to 3 to 4 days. If possible, keep the noodles and stroganoff sauce separate so they maintain their best texture when reheated.

Freezing

Beef Stroganoff with Egg Noodles freezes best if you freeze just the beef and sauce (leave the noodles out, if you can). Cool, portion into freezer-safe containers, and label. It will stay delicious for up to 2 months. Thaw overnight in the fridge before reheating for fresh flavor.

Reheating

Gently reheat your stroganoff on the stovetop over low heat, adding a splash of broth or cream if needed to loosen the sauce. Avoid bringing it to a boil, as that can make the sauce separate. If you’re reheating the noodles, a quick toss in hot water or a microwavable steamer keeps them as good as new.

FAQs

Can I use other cuts of beef for Beef Stroganoff with Egg Noodles?

Absolutely! Ribeye and sirloin are classics for their tenderness and flavor, but you can also use flank steak or even ground beef for more weekday ease. Just adjust the searing time accordingly to keep the meat juicy.

Is there a way to make Beef Stroganoff with Egg Noodles lighter?

Yes—you can opt for reduced-fat sour cream and use olive oil in place of some of the butter. Swapping in leaner beef or extra mushrooms is also a great way to lighten things up without sacrificing satisfaction.

Can I prepare Beef Stroganoff with Egg Noodles ahead of time?

The sauce and beef reheat beautifully, so go ahead and make them a day in advance. For best results, cook the noodles fresh right before serving so they don’t get soggy or soak up too much sauce.

What types of mushrooms are best for this recipe?

Cremini or baby bella mushrooms offer a wonderful earthy flavor and meaty texture, but button mushrooms work great in a pinch. Feel free to mix and match—or even toss in a few wild mushrooms if you’re feeling fancy!