Creamy Beef Stroganoff with Egg Noodles is a comforting classic that brings together tender strips of beef, rich mushrooms, and a smooth, creamy sauce all served over soft, buttery egg noodles. The combination of flavors is simple but satisfying, and the creamy sauce ties everything together perfectly.
I love making this dish because it feels like a warm hug on a plate. The sauce is easy to whip up, and I usually use sour cream to give it that tangy creaminess. One tip I’ve learned is to cook the noodles just right—not too soft—so they hold up well under all that sauce. It makes all the difference!
Serving this stroganoff is always a crowd-pleaser in my house, especially on cooler evenings when you want something hearty and filling. I like to pair it with a crisp green salad or some steamed veggies to balance out the richness. It’s the kind of meal that brings everyone together around the table, warming both hearts and bellies.
Key Ingredients & Substitutions
Beef: Sirloin or tenderloin works best because they stay tender when cooked quickly. If you want a budget-friendly option, try flank steak or even ground beef, but sliced cuts give the best texture.
Mushrooms: White button or cremini mushrooms add earthy flavor and texture. You can also use portobello or shiitake if you like a stronger mushroom taste.
Sour Cream: This gives the sauce its creamy tang. For a healthier swap, try Greek yogurt, but stir it in off the heat to avoid curdling.
Egg Noodles: Classic for stroganoff, they soak up the sauce nicely. You can substitute with fettuccine, pappardelle, or even rice or mashed potatoes if you prefer.
How Can I Get Tender Beef and a Smooth, Creamy Sauce?
The key is quick searing and careful sauce mixing:
- Slice the beef thin and cook it quickly over medium-high heat. Don’t overcrowd the pan or it will steam, not brown.
- Remove beef before cooking veggies to prevent overcooking the meat.
- When making the sauce, sprinkle flour over mushrooms and stir well to avoid lumps and cook out the raw flour taste.
- Add sour cream only after taking the pan off heat. This stops it from curdling and keeps the sauce silky.
Equipment You’ll Need
- Large skillet or frying pan – I recommend a wide skillet to sear the beef and cook the vegetables evenly.
- Large pot – for boiling the egg noodles until tender and al dente.
- Chef’s knife – helps with quick, even slicing of beef, onions, and mushrooms.
- Cutting board – keeps your workspace tidy and makes chopping easy.
- Measuring spoons and cups – to measure broth, Worcestershire, and seasonings accurately.
- Wooden spoon or spatula – for stirring the sauce and sautéing ingredients without scratching non-stick surfaces.
Flavor Variations & Add-Ins
- Swap beef for chicken or turkey strips for a leaner option that still gets tender and flavorful.
- Add sautéed onions or shallots along with mushrooms for a sweeter, richer flavor.
- Mix in sautéed spinach or kale just before serving to add greens and extra nutrients.
- For a smoky twist, stir in a dash of smoked paprika or a splash of bourbon in the sauce.
Creamy Beef Stroganoff with Egg Noodles
Ingredients You’ll Need:
Main Ingredients:
- 12 oz egg noodles
- 1 lb beef sirloin or tenderloin, thinly sliced into strips
- 2 tbsp olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (white button or cremini)
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream (full fat recommended)
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 2 tbsp butter
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 20-25 minutes to cook. In just about 40 minutes total, you’ll have a delicious, creamy beef stroganoff ready to enjoy!
Step-by-Step Instructions:
1. Cook the Egg Noodles:
Fill a large pot with salted water and bring it to a boil. Add the egg noodles and cook according to the package directions until just tender (al dente). Drain them well and toss with the butter to keep them from sticking. Set aside.
2. Brown the Beef:
While the noodles cook, heat the olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer and cook for 2-3 minutes on each side until nicely browned but not fully cooked through. Remove the beef from the pan and set aside to keep warm.
3. Sauté the Vegetables:
Using the same skillet, add the chopped onions and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Then add the mushrooms and sauté for 5-7 minutes until browned and their moisture has evaporated.
4. Make the Sauce:
Sprinkle the flour over the mushrooms and stir well, cooking for 1-2 minutes to get rid of any raw flour taste. Slowly pour in the beef broth while stirring constantly to avoid lumps. Add Worcestershire sauce and Dijon mustard, then bring the mixture to a gentle simmer.
5. Combine Beef and Sour Cream:
Return the browned beef strips to the skillet. Cook together for 3-5 minutes to let the beef finish cooking and the sauce thicken a little. Remove the skillet from heat, then stir in the sour cream until the sauce is smooth and creamy. Avoid boiling after adding sour cream so the sauce stays silky.
6. Season and Serve:
Season the stroganoff with salt and freshly ground black pepper to your liking. Serve the sauce generously over the egg noodles and garnish with fresh chopped parsley. Enjoy warm!
Can I Use Frozen Beef for Stroganoff?
Yes, but make sure to fully thaw the beef before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat the beef dry to get a good sear without steaming.
Can I Make Beef Stroganoff Ahead of Time?
Absolutely! You can prepare the stroganoff up to the sauce step, then cool and refrigerate for up to 2 days. Reheat gently on the stove, adding a splash of beef broth or cream if the sauce thickens too much.
What Can I Substitute for Sour Cream?
Greek yogurt is a great substitute that adds creaminess and tang. Stir it in off the heat to prevent curdling. Alternatively, you can use crème fraîche or cream cheese for a richer flavor.
How Should I Store Leftovers?
Store leftover stroganoff in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to ensure even heat.