If you have ever craved a comforting, rich, and irresistibly flavorful dinner, then this Creamy Beef Stroganoff with Egg Noodles Recipe is about to become your go-to meal. Imagine tender strips of top sirloin steak nestled in a velvety, mushroom-infused cream sauce, all spooned over buttery, perfectly cooked egg noodles. This dish brings together classic flavors in a way that feels both nostalgic and fresh—perfect for cozy evenings or impressing friends with minimal fuss. Every bite bursts with the savory goodness that only a truly well-made stroganoff can provide.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you; each component plays an essential role in building that luxurious, rich texture and deep, comforting flavor. From the earthy mushrooms to the tangy sour cream, the ingredients all come together harmoniously to make this dish truly special.
- 1 lb top sirloin steak, thinly sliced into strips: Choosing a tender cut like sirloin ensures the beef stays juicy and flavorful throughout cooking.
- 2 tablespoons olive oil: A light oil for searing the beef quickly without overpowering any flavors.
- 2 tablespoons unsalted butter: Adds richness and helps soften the onions and mushrooms beautifully.
- ½ medium onion, finely chopped: Provides a subtle sweetness that balances the earthiness of the mushrooms.
- ½ lb brown mushrooms, thickly sliced: Their deep, savory flavor is key to the stroganoff’s signature taste.
- 1 clove garlic, minced: Just a hint to brighten up the sauce.
- 1 tablespoon all-purpose flour: Helps thicken the sauce into a luscious, creamy consistency.
- 1 cup beef broth: The backbone of the sauce, bringing hearty depth.
- ¾ cup heavy whipping cream: For that perfectly creamy, velvety texture.
- ¼ cup sour cream: Adds a tangy contrast that lightens and lifts the richness.
- 1 tablespoon Worcestershire sauce: Introduces complexity and a subtle umami kick.
- ½ teaspoon Dijon mustard: A mild sharpness to round out the flavors.
- ½ teaspoon salt: Enhances all the natural tastes of the ingredients.
- ¼ teaspoon black pepper: Adds gentle warmth and depth.
- 1 tablespoon chopped green onion or parsley, for garnish: Freshness and a pop of color are essential finishing touches.
- 8-12 ounces egg noodles, cooked: The perfect base, soaking up every drop of that creamy sauce.
How to Make Creamy Beef Stroganoff with Egg Noodles Recipe
Step 1: Sear the Beef to Perfection
Start by heating olive oil in a large pan over medium-high heat. Once hot, add the thinly sliced beef strips in a single layer to ensure even browning. Cook each side for about a minute without crowding the pan—working in batches if needed—to get a beautiful golden crust. Then, remove the beef and set it aside. This quick sear locks in juices and builds a flavorful foundation for the sauce.
Step 2: Sauté the Onions and Mushrooms
Next, add butter to the same pan, followed by chopped onions and sliced mushrooms. Sauté them for 6 to 8 minutes until they become soft and start to brown lightly, releasing their rich earthy aroma. Then, stir in the minced garlic and cook for another minute. This combo creates a rich vegetable base that complements the beef perfectly.
Step 3: Build a Luscious Sauce
Sprinkle the flour over the sautéed veggies and stir constantly for a minute to cook off the raw flour taste. Gradually pour in the beef broth, scraping up any browned bits stuck to the pan for extra flavor. Add the heavy cream and let the mixture simmer for a couple of minutes until it thickens slightly, forming the silky cream sauce that’s key to this dish.
Step 4: Temper and Add the Sour Cream
To avoid curdling, stir a few spoonfuls of the hot sauce into the sour cream before mixing it all back into the pan. Keep stirring constantly to combine everything into a smooth, creamy sauce that’s both tangy and rich—the hallmark of a great stroganoff.
Step 5: Season the Sauce
Now stir in Worcestershire sauce, Dijon mustard, salt, and black pepper. These ingredients add layers of savory depth and a slight zing, making the sauce complex yet comforting. Let everything simmer gently until the sauce is perfectly creamy and well seasoned.
Step 6: Reintroduce the Beef and Serve
Return the browned beef strips to the pan and stir to coat them with the sauce. Heat through just until the beef is tender and warm. Serve immediately over freshly cooked egg noodles and garnish with chopped green onion or parsley for a burst of freshness and color.
How to Serve Creamy Beef Stroganoff with Egg Noodles Recipe
Garnishes
While the dish tastes incredible on its own, garnishing with freshly chopped green onions or parsley adds a vibrant pop of color and freshness that cuts through the richness. A light sprinkle also elevates the presentation, making it feel special and inviting.
Side Dishes
This creamy beef stroganoff pairs beautifully with simple sides like a crisp green salad with a tart vinaigrette or steamed green beans. The freshness and acidity of these sides balance the richness of the stroganoff, creating a well-rounded, satisfying meal.
Creative Ways to Present
For a fun twist, try serving the stroganoff in small, individual cast iron skillets or over a bed of mashed potatoes instead of egg noodles. You can also offer some crusty bread alongside, perfect for mopping up every last bit of that luscious sauce. Presentation is all about making this comforting dish feel like a feast worth savoring.
Make Ahead and Storage
Storing Leftovers
You can store any leftover creamy beef stroganoff in an airtight container in the refrigerator for up to 3 days. To keep the beef tender and the sauce creamy, it’s best to cool it quickly and refrigerate promptly.
Freezing
If you want to freeze portions, allow the stroganoff to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 2 months. Keep in mind that the texture of cream-based sauces can change slightly after freezing, but stirring well upon reheating helps restore it nicely.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent the sauce from separating. If the sauce thickens too much, add a splash of beef broth or cream to loosen it. Avoid microwaving at high power to maintain that perfect creamy texture.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While top sirloin is ideal for its tenderness, you can also use ribeye or tenderloin strips. Just ensure the beef is sliced thinly for quick cooking to keep it tender and juicy.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the butter with a dairy-free alternative, and use coconut cream or a plant-based cream substitute instead of heavy cream and sour cream. The flavor will be slightly different but still delicious and creamy.
Can I prepare the sauce ahead of time?
You can make the sauce up to a day in advance and store it in the refrigerator. Just reheat gently and add the beef strips right before serving to keep them tender.
What type of egg noodles are best for this dish?
Wide egg noodles work best as they hold the creamy sauce beautifully, but you can use any style you prefer, including pappardelle or fettuccine, for a slightly different texture experience.
How can I make this recipe more budget-friendly?
Consider using ground beef instead of sirloin and bulk up the dish with extra mushrooms or sautéed onions. The creamy sauce will mask the difference, and it’s still incredibly tasty and satisfying.
Final Thoughts
If you’re ready to dive into a dish that feels like a warm hug on a plate, I highly encourage you to try this Creamy Beef Stroganoff with Egg Noodles Recipe. It’s a delightful meal that’s easy to prepare yet feels indulgent and special. Whether for a weeknight dinner or sharing with loved ones, this recipe is sure to become a cherished part of your home cooking rotation.
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Creamy Beef Stroganoff with Egg Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 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 cooked in a creamy mushroom and onion sauce, enriched with sour cream and aromatic seasonings. Perfectly served over soft egg noodles, it’s a comforting and satisfying dish ready in just 30 minutes.
Ingredients
Beef
- 1 lb top sirloin steak, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables and Aromatics
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 clove garlic, minced
Sauces and Seasonings
- 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
Serving
- 8–12 ounces egg noodles, cooked
Instructions
- Brown the 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 per side until browned. Avoid overcrowding by working in batches. Remove the cooked beef and set aside.
- Sauté Vegetables: Add butter to the same pan, then the finely chopped onion and thickly sliced mushrooms. Sauté for 6 to 8 minutes until softened and lightly browned. Add the minced garlic and cook for 1 more minute until fragrant.
- Create the Sauce Base: Sprinkle the flour over the vegetables and cook while stirring constantly for 1 minute. Pour in the beef broth while scraping the bottom of the pan to loosen browned bits. Add the heavy whipping cream and simmer gently for 1 to 2 minutes until the sauce thickens slightly.
- Incorporate Sour Cream: Temper the sour cream by stirring a few tablespoons of the hot sauce into it, then slowly add the tempered sour cream into the pan, stirring constantly to combine.
- Season the Sauce: Stir in Worcestershire sauce, Dijon mustard, salt, and black pepper. Continue to simmer the sauce until it becomes creamy and well blended.
- Finish and Serve: Return the browned beef to the pan and heat through thoroughly. Serve immediately over cooked egg noodles and garnish with chopped green onion or parsley.
Notes
- Use top sirloin steak for tender, flavorful meat that cooks quickly.
- Tempering the sour cream prevents it from curdling when added to the hot sauce.
- Cooking beef in batches avoids overcrowding, ensuring even browning.
- Brown mushrooms add depth to the sauce; cremini mushrooms can be used as a substitute.
- This dish is best served fresh but can be refrigerated for up to 2 days.
