The first time I made beef stroganoff with egg noodles it was a cold night after a long workday and I needed something hearty and fast so I pulled out some beef and mushrooms from the fridge and got to work with no real plan. And when I finally sat down with a bowl of tender meat in a creamy sauce over warm egg noodles it felt like I had just wrapped myself in a delicious blanket of comfort and I knew it would become a repeat favorite.

Since then this dish has earned a regular spot in my kitchen because it’s the perfect mix of rich flavor and easy preparation and whether I’m cooking for guests or just myself it always delivers that cozy restaurant-style feel right at home.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Beef sirloin or stew meat – Tender and flavorful once browned and simmered it’s the star of the dish.
Egg noodles – A classic base that soaks up every bit of the savory sauce.
Mushrooms – Add earthy flavor and texture that balance the richness of the beef.
Onion – Brings sweetness and depth to the sauce.
Garlic – A subtle addition that enhances the overall savoriness.
Butter – Used to sauté and add richness to the base.
Olive oil – Helps sear the beef to a golden finish.
Beef broth – Provides the savory liquid foundation of the sauce.
Sour cream – Adds tang and creaminess for that classic stroganoff finish.
Dijon mustard – A small touch that lifts and brightens the whole dish.
All-purpose flour – Thickens the sauce slightly for that perfect consistency.
Salt and pepper – Simple seasonings to bring everything into balance.
Fresh parsley – Sprinkled on top for color and a pop of freshness.

Tools You’ll Need

Large skillet or sauté pan – Where the beef and sauce come together for rich layered flavor.
Pot for noodles – Needed to boil the egg noodles to the perfect al dente texture.
Tongs or slotted spoon – Helps brown the beef and remove it easily from the pan.
Wooden spoon or spatula – Ideal for stirring the sauce and ensuring nothing sticks.
Whisk – Helps blend in flour and sour cream for a silky smooth finish.
Measuring spoons and cups – For consistent flavor and perfect ratios.

Instructions

Step 1:

I start by boiling the egg noodles in salted water until tender then I drain and set them aside while I make the sauce.

Step 2:

In a large skillet I heat olive oil and butter over medium-high heat then add the beef and sear it on all sides until browned but not fully cooked through and I remove it from the pan.

Step 3:

In the same pan I add more butter along with the chopped onions and sliced mushrooms cooking them until they’re soft and golden and then I stir in the garlic for one more minute.

Step 4:

I sprinkle flour over the vegetables and stir it in to create a roux then I slowly add the beef broth whisking to prevent lumps and letting it simmer until slightly thickened.

Step 5:

Once the sauce has thickened I return the beef to the pan and let it simmer gently for about 10 minutes until the beef is tender and cooked through.

Step 6:

I stir in the sour cream and Dijon mustard and season everything with salt and pepper to taste then I let it warm through without boiling so the sour cream doesn’t curdle.

Step 7:

Finally I spoon the stroganoff over a bed of warm egg noodles and sprinkle with fresh parsley before serving.

Tips

If I’m using a tougher cut of beef I let it simmer a little longer so it softens up beautifully. You can also use Greek yogurt in place of sour cream for a slightly lighter option. And if I want extra richness I sometimes stir in a splash of heavy cream at the end along with the sour cream.

Ways to Serve

This beef stroganoff with egg noodles pairs wonderfully with a simple green salad or steamed green beans and a warm slice of crusty bread is perfect for mopping up the extra sauce. I’ve even served it over mashed potatoes for a change and it’s just as comforting and delicious.

Frequently Asked Questions

Can I make Beef Stroganoff with Egg Noodles ahead of time?

Yes you can make the sauce ahead and store it separately from the noodles just reheat and combine when ready to serve.

Can I freeze Beef Stroganoff with Egg Noodles?

It’s best to freeze just the stroganoff sauce not the noodles then cook fresh noodles when serving.

Can I use ground beef for Beef Stroganoff with Egg Noodles?

Yes ground beef works well and is a faster option for busy weeknights.

What’s the best way to reheat Beef Stroganoff with Egg Noodles?

Gently reheat on the stovetop over low heat and stir in a splash of broth or cream if it’s too thick.

See You in the Kitchen

I hope you try this beef stroganoff with egg noodles and make it part of your comfort food rotation because it’s rich satisfying and packed with flavor in every bite. Let me know how it goes or share your twist on the recipe I always love hearing your takes!

Happy Cooking!