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Creamy Beef Stroganoff with Egg Noodles Recipe

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4.1 from 1 review

This Beef Stroganoff recipe is a classic Russian-inspired comfort food featuring tender strips of beef cooked with mushrooms and onions in a creamy sauce, served over wide egg noodles. Ready in under 25 minutes, it’s a perfect savory weeknight dinner that combines rich flavors with simple ingredients.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound beef flank steak or top sirloin (or leftover roast beef), sliced into bite-size strips
  • 2 tablespoons butter
  • 2 cups brown mushrooms, sliced
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • ½ cup heavy cream (or half and half)
  • 2 tablespoons sour cream
  • ½ tablespoon dijon mustard or ketchup
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon ground black pepper (or to taste)

For Serving

  • 8 ounces dried wide egg noodles (about 2.5 cups)
  • Fresh parsley, chopped

Instructions

  1. Brown the Beef: Heat vegetable oil in a large skillet over medium-high heat until sizzling hot, approximately 1 minute. Add the sliced beef and sauté until browned on all sides, about 3-4 minutes. If using leftover roast beef, cook for 1-2 minutes until warmed through. Remove beef from skillet and set aside on a plate.
  2. Sauté Vegetables and Make Roux: In the same skillet, melt butter over medium-high heat until it begins to bubble, about 1 minute. Add sliced mushrooms, diced onion, and minced garlic. Sauté until golden brown and tender, about 3-4 minutes. Sprinkle in all-purpose flour and stir well to combine, cooking for about 1 minute to form a roux.
  3. Add Liquids and Build Sauce: Slowly pour in beef broth, followed by heavy cream, sour cream, and dijon mustard (or ketchup). Stir continuously until the sauce is smooth. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 2-3 minutes.
  4. Combine Beef and Season: Return the browned beef strips to the skillet. Season with salt and pepper. Stir everything together and let the stroganoff simmer over medium heat until heated through and the sauce reaches your preferred thickness, about 3-4 minutes.
  5. Cook Egg Noodles: Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add egg noodles and cook according to package instructions, typically about 6 minutes. Drain noodles thoroughly and set aside.
  6. Serve: Plate the cooked egg noodles and spoon the beef stroganoff sauce on top. Garnish with freshly chopped parsley and serve immediately while warm.

Notes

  • Using leftover roast beef will reduce cooking time for the beef step.
  • You can substitute half and half for heavy cream for a lighter sauce.
  • Adjust salt and pepper to taste for flavor preference.
  • Wide egg noodles are traditional but you can substitute fettuccine or pappardelle if preferred.
  • For a thicker sauce, simmer a little longer or add an extra sprinkle of flour to the roux.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Russian

Find it online: https://dishiary.com/creamy-beef-stroganoff-with-egg-noodles-recipe/