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Beef Stroganoff with Egg Noodles Recipe

Beef Stroganoff with Egg Noodles

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4.5 from 111 reviews

Beef Stroganoff with Egg Noodles is a hearty, creamy Russian classic that brings together tender strips of beef, savory mushrooms, and aromatic onions in a rich, tangy sauce, all served over perfectly buttery egg noodles. This comforting weeknight dinner is ready in just 45 minutes, making it a satisfying dish for families craving a protein-packed meal with authentic flavors. With layers of umami and a velvety finish from sour cream, it’s sure to be a staple in your recipe rotation.

  • Total Time: 45 minutes
  • Yield: 4–6 servings

Ingredients

Beef & Seasonings

  • 1–1.5 lbs. beef (ribeye, sirloin, or ground beef)
  • Kosher salt, to taste
  • Black pepper, to taste

Noodles

  • 1 lb. wide egg noodles
  • Butter, for tossing cooked noodles

Sauté & Sauce Base

  • 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

Thickening & Flavor

  • 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)

Optional Additions

  • 2 tablespoons cognac or dry white wine
  • 1/2 teaspoon paprika
  • 1 tablespoon tomato paste
  • 2 tablespoons heavy cream

Garnishes

  • Fresh parsley, chopped
  • Sliced green onions
  • Fresh dill, chopped

Instructions

  1. Prep Ingredients – Gather all of your ingredients: measure out the noodles, dice the onion, slice mushrooms, mince garlic, and cut beef into strips if not using ground. Keep seasonings and optional ingredients handy.
  2. Boil Water for Noodles – Bring a large pot of salted water to a boil, which you’ll use later for cooking the egg noodles so they finish just as the sauce comes together.
  3. Brown the Beef – In a large skillet over medium-high heat, warm olive oil and butter. Pat the beef dry, season with kosher salt and pepper, and sear strips (or brown ground beef) for about 1 minute per side to develop flavor. Once browned, remove the beef to a plate and set aside, keeping the fond in the skillet.
  4. Sauté Onions & Mushrooms – If needed, add an extra splash of olive oil. Sauté the chopped onion and sliced mushrooms in the same skillet, scraping up any browned bits. Cook for 5-8 minutes, until onions are translucent and mushrooms are golden.
  5. Add Garlic & Seasonings – Stir in the minced garlic and dried thyme, cooking for 30 seconds until fragrant to build base flavors.
  6. Form a Roux – Sprinkle the flour evenly over the veggie mixture. Stir well and cook for 1-2 minutes, ensuring the raw flour flavor cooks off and a blond roux forms.
  7. Add Broth and Simmer – Slowly pour in the beef broth or stock, stirring continuously to avoid lumps. Bring the sauce to a gentle simmer so it thickens to a glossy consistency.
  8. Flavor the Sauce – Mix in Worcestershire sauce, Dijon mustard, and (if using) cognac, white wine, tomato paste, paprika, or heavy cream. Simmer gently to meld the flavors and allow the sauce to deepen in color.
  9. Return Beef to Skillet – Slide the browned beef (along with any juices) back into the skillet. Stir to combine and allow the beef to warm through in the sauce on low heat.
  10. Incorporate Sour Cream – Take a small amount of warm sauce into a bowl and whisk it into the sour cream to temper it—this prevents curdling. Then gently fold the sour cream mixture back into the skillet, stirring until fully blended into the sauce.
  11. Season & Thicken – Let the stroganoff simmer gently, adjusting the thickness by simmering longer or thinning with a little stock. Taste and season with extra salt, pepper, or paprika if needed.
  12. Cook and Butter Noodles – While the sauce finishes, boil the egg noodles according to package instructions. Drain well and toss immediately with a knob of butter for extra richness and to prevent sticking.
  13. Serve – Arrange the hot buttery noodles on plates or a platter. Spoon the creamy beef stroganoff sauce generously over the noodles, or toss everything together for even coating.
  14. Garnish and Enjoy – Top with chopped parsley, green onions, fresh dill, or an extra dollop of sour cream for added flavor and a burst of freshness. Serve immediately while hot and creamy.

Notes

  • Choose tender beef cuts like ribeye or sirloin for the best texture in your stroganoff.
  • Adding a splash of Worcestershire sauce or Dijon mustard builds a tangy depth in the sauce.
  • Always toss freshly cooked noodles in butter for extra flavor and prevent them from sticking.
  • Tempering the sour cream helps prevent it from curdling when added to the hot sauce.
  • The dish reheats well, but is best served fresh for optimal creaminess and texture.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Russia
  • Diet: Halal

Nutrition

  • Serving Size: 1/6 of recipe (approx. 1.5 cups)
  • Calories: 525
  • Sugar: 5g
  • Sodium: 710mg
  • Fat: 23g
  • Saturated Fat: 11g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.7g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 115mg

Find it online: https://ellarecipe.com/beef-stroganoff-with-egg-noodles/