Beef Stroganoff with Creamy Egg Noodles

Nothing says comfort food like a steaming bowl of Beef Stroganoff with Creamy Egg Noodles. Tender strips of beef are simmered in a silky mushroom and sour cream sauce, then served over buttery egg noodles that soak up all the rich flavors. It’s a classic, timeless dish that feels both nostalgic and indulgent, perfect for cozy dinners at home.

What makes this recipe so special is its balance of flavors and textures—from the umami depth of sautéed mushrooms to the slight tang of sour cream, all tied together by soft, golden noodles. It’s quick enough for a weeknight but satisfying enough to serve to guests. One bite, and you’ll know why this Russian-inspired dish has stood the test of time.

 Ingredients:

For the Stroganoff:

• 1 lb (450g) beef sirloin or tenderloin, sliced into thin strips
  
• Salt & black pepper, to taste
  
• 2 tbsp olive oil or butter
  
• 1 medium onion, thinly sliced
  
• 2 garlic cloves, minced
  
• 8 oz (225g) mushrooms, sliced (button or cremini)
  
• 1 tbsp all-purpose flour (optional, for thickening)
  
• 1 cup beef broth
  
• 1 tbsp Worcestershire sauce
  
• ½ cup sour cream
  
• 1 tsp Dijon mustard (optional, for extra tang)
  
• Fresh parsley, chopped (for garnish)
  

For the Egg Noodles:

• 8 oz (225g) wide egg noodles
  
• 1 tbsp butter
  
• Salt, to taste
  

 Instructions:

1. Prepare the Noodles:

• Cook egg noodles in salted boiling water according to package instructions. Drain and toss with butter. Set aside.
  

2. Sear the Beef:

• Season beef strips with salt and pepper.
  
• In a large skillet, heat 1 tbsp oil over medium-high heat. Sear the beef in batches for 1–2 minutes per side until browned. Remove and set aside.
  

3. Cook the Vegetables:

• In the same skillet, add another tablespoon of oil or butter.
  
• Sauté onions for 3 minutes, then add garlic and mushrooms. Cook until mushrooms are browned and liquid has reduced (about 5–7 minutes).
  

4. Make the Sauce:

• Sprinkle in flour and stir (optional for a thicker sauce).
  
• Pour in beef broth and Worcestershire sauce. Bring to a simmer and cook for 3–4 minutes until slightly thickened.
  
• Lower the heat and stir in sour cream and mustard. Mix until smooth.
  

5. Combine & Serve:

• Return the beef to the pan and simmer for 2–3 more minutes, just to warm through (don’t overcook the beef).
  
• Serve over egg noodles and garnish with chopped parsley.
  

Tips & Variations:

• Substitute sour cream with Greek yogurt for a lighter version.
  
• Add a splash of white wine for extra depth in the sauce.
  
• Make it gluten-free by skipping the flour or using cornstarch to thicken.
  

Image Prompt:

A warm plate of creamy beef stroganoff with golden egg noodles, tender slices of beef coated in a rich mushroom sauce, garnished with fresh parsley. The dish is served in a rustic bowl on a wooden table, with a linen napkin and soft natural lighting highlighting the creaminess and texture.

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Meta Title:

Beef Stroganoff with Creamy Egg Noodles – Classic Comfort Dish

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Meta Description:

Tender beef, mushrooms, and a rich sour cream sauce come together in this classic Beef Stroganoff recipe, served over buttery egg noodles. Cozy, hearty, and full of flavor.