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Creamy Beef Stroganoff with Egg Noodles is a comforting and satisfying dish that brings together tender beef, earthy mushrooms, and a rich, creamy sauce, all served over fluffy egg noodles. It’s the perfect weeknight dinner, quick to prepare yet indulgent enough to feel special. This recipe captures the essence of traditional stroganoff while making it easy to recreate at home.
Why You’ll Love This Recipe
This Creamy Beef Stroganoff is not only delicious but also incredibly simple to make. It’s a family-friendly dish that offers a perfect balance of flavors and textures. You’ll appreciate the creamy sauce that clings to the noodles, making each bite a delight.
- Quick and easy preparation
- Rich and creamy flavor
- Perfect for busy weeknights
- Kid-friendly and satisfying
- Can be made in under 30 minutes
Ingredients
- 8 ounces egg noodles
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How to Make Beef Stroganoff with Egg Noodles
- Start by cooking the egg noodles according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, heat the olive oil. Add the sliced beef sirloin, season with salt and pepper, and cook for about 3-4 minutes, until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the sliced mushrooms and cook for another 4-5 minutes until they are browned and their moisture has evaporated.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for about 5 minutes to reduce slightly.
- Lower the heat and stir in the sour cream until well combined. Return the cooked beef to the skillet and heat through, about 2 minutes. Adjust seasoning with salt and pepper as needed.
- Serve the creamy beef mixture over the cooked egg noodles and garnish with fresh parsley.
Tips for the Best Results
- Choose a good quality beef sirloin for tenderness.
- Make sure not to overcrowd the pan when cooking the beef; this allows for better browning.
- For a thicker sauce, let the stroganoff simmer longer before adding the sour cream.
- If you prefer a richer flavor, you can add a splash of red wine to the broth.
Easy Variations
- Substitute beef with chicken or turkey for a lighter version.
- Add vegetables like peas or spinach for extra nutrition.
- For a gluten-free option, use gluten-free egg noodles or serve the stroganoff over rice or mashed potatoes.
What to Serve With It
- A simple green salad with vinaigrette
- Steamed vegetables like broccoli or green beans
- Crusty bread for dipping into the sauce
- Mashed potatoes for a heartier meal
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through. You may need to add a splash of beef broth or water to loosen the sauce.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 8 ounces egg noodles
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook egg noodles according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Cook beef until browned, then remove and set aside.
- Sauté onion in the same skillet until softened. Add mushrooms and cook until browned.
- Add garlic and cook until fragrant.
- Pour in beef broth and Worcestershire sauce; simmer for 5 minutes.
- Stir in sour cream, return beef to skillet, and heat through.
- Serve over egg noodles and garnish with parsley.
Notes: For a thicker sauce, let the stroganoff simmer longer before adding the sour cream.
