Creamy Beef Stroganoff with Egg Noodles is such a comforting and hearty dish. Tender strips of beef bathed in a rich, creamy sauce with mushrooms and onions make every bite super satisfying. The egg noodles soak up all that goodness, making each forkful warm and filling.
I love making this dish when I want something cozy but still special. The sauce is easy to whip up, and it feels like a little celebration in a bowl. Whenever I serve it, people always ask for seconds, which is a sure sign it’s a winner in my book.
My favorite way to enjoy this stroganoff is with a simple side of green veggies or a fresh salad to balance out the richness. It’s great for a family dinner or when you want to impress friends with a classic, tasty meal that doesn’t take hours to prepare.
Key Ingredients & Substitutions
Beef: I prefer sirloin or tenderloin for their tenderness and flavor. If you want a budget-friendly option, chuck steak works well but cook it a bit longer to soften it.
Mushrooms: Cremini mushrooms add a deep, earthy flavor. White button mushrooms are a fine substitute, or try shiitake for a more intense taste.
Sour cream: Use full-fat for the creamiest sauce. Greek yogurt can substitute but add it at the end and heat gently to avoid curdling.
Egg noodles: They’re classic here, but you can swap with pasta shapes like pappardelle or fettuccine if preferred.
How Do You Make The Sauce Smooth and Creamy Without Curdling?
To keep the sauce silky and avoid curdling when adding sour cream:
- Lower the heat before adding sour cream, as boiling can cause it to split.
- Temper the sour cream by mixing a small amount of hot sauce into it first, then stir it all back into the pan.
- Stir gently and warm slowly—don’t rush this step.
Using a bit of flour helps thicken the sauce, making it rich but smooth without lumps.
Equipment You’ll Need
- Large skillet or frying pan – I love it because it gives plenty of space to cook the beef and make the sauce in one pan.
- Large pot – to boil the egg noodles quickly and easily.
- Slotted spoon or tongs – handy for removing and turning the beef strips to get a nice browning.
- Measuring cups and spoons – to get the perfect sauce ratios.
- Sharp knife – for slicing the beef and chopping the onions and herbs.
Flavor Variations & Add-Ins
- Replace beef with chicken or turkey strips for a different but still hearty dish.
- Add a splash of brandy or cognac to the sauce for extra depth of flavor.
- Stir in peas, spinach, or sautéed green beans for more veggies.
- Swirl in a dash of Worcestershire sauce or a squeeze of lemon at the end for brightness.
Creamy Beef Stroganoff with Egg Noodles
Ingredients You’ll Need:
For the Beef Stroganoff:
- 1 lb (450 g) beef sirloin or tenderloin, cut into thin strips
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) cremini or white mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 cup sour cream (full fat preferred)
- 2 tsp all-purpose flour (optional, for thickening)
For the Noodles and Garnish:
- 12 oz (340 g) egg noodles
- Fresh parsley, finely chopped for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 25 minutes to cook, making it ready in approximately 35 minutes. It’s a relatively quick and satisfying meal that fits well into busy weeknights or special occasions alike.
Step-by-Step Instructions:
1. Cook the Egg Noodles:
Fill a large pot with water, add some salt, and bring it to a boil. Add the egg noodles and cook them following the package instructions until they are just tender (al dente). Once cooked, drain and set them aside while you prepare the stroganoff.
2. Brown the Beef:
Season your beef strips with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half the beef strips in a single layer, cooking for about 2 minutes per side until nicely browned but not fully cooked. Remove the beef and repeat with the remaining strips. Set all the browned beef aside.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of oil. Cook the chopped onions until they become soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds. Add the sliced mushrooms and sauté until they release their juices and become tender, around 5 minutes.
4. Make the Sauce:
If you’d like a thicker sauce, sprinkle the flour over the mushroom mixture now and stir well, cooking for 1 minute. Slowly pour in the beef broth while stirring continuously to scrape up the tasty bits stuck to the skillet. Add Worcestershire sauce and Dijon mustard, then let everything simmer for 3-5 minutes until the sauce slightly thickens.
5. Combine Beef and Sour Cream:
Return the browned beef with its juices back into the skillet. Reduce the heat to low and gently stir in the sour cream until the sauce is smooth and well blended. Warm everything through, making sure the sauce doesn’t boil to avoid curdling. Taste and adjust seasoning with salt and pepper as needed.
6. Serve It Up:
Place the cooked egg noodles on plates or a serving dish. Spoon the creamy beef stroganoff generously over the noodles. Sprinkle with freshly chopped parsley to add a pop of color and fresh flavor.
7. Enjoy Your Meal!
Savor this comforting, creamy, and delicious meal right away. It’s warm, filling, and perfect for sharing with family or friends.
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef strips, but make sure to thaw them completely in the refrigerator overnight before cooking. Pat them dry to remove excess moisture for better browning.
Can I Substitute Sour Cream with Something Else?
Sure! Greek yogurt is a great substitute, but add it at the end and warm gently to prevent curdling. You can also try crème fraîche or heavy cream for a creamy texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the sauce smooth.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the beef and sauce ahead, then refrigerate separately from the noodles. Reheat gently and combine just before serving to keep noodles from getting soggy.