Go Back
Beef Stroganoff is a beloved dish that has earned its place in the pantheon of comfort food cuisine. Originating from Russia in the 19th century, this dish has evolved over the years to become a staple across many cultures, particularly in Western kitchens. Traditionally, Beef Stroganoff consists of tender strips of beef cooked in a rich and creamy sauce, often served over a bed of noodles or rice. Its warm, hearty flavors and luxurious texture make it a go-to dish for family dinners, special occasions, or whenever you crave a satisfying meal.

Beef Stroganoff with Egg Noodles

Indulge in the comforting goodness of Heavenly Beef Stroganoff with Egg Noodles, a classic dish that has won hearts globally. This recipe features tender beef strips simmered in a rich, creamy sauce, perfectly paired with egg noodles. With high-quality ingredients like sirloin, sautéed mushrooms, and tangy sour cream, each bite is a delightful experience. Perfect for family dinners or special occasions, this dish brings warmth to your table and is easy enough for any cook to master. Enjoy rich flavors and a satisfying meal that everyone will love.
Print Recipe Pin Recipe

Ingredients
  

1 pound beef sirloin, thinly sliced

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

8 ounces mushrooms, sliced (cremini or white)

1 tablespoon all-purpose flour

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup sour cream

Salt and pepper, to taste

8 ounces egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef and sear for about 2-3 minutes until browned. Remove the beef from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and softened (approximately 5 minutes).

        Create the Sauce: Sprinkle the flour over the mushroom mixture and stir well to coat the vegetables. Cook for 1-2 minutes until the flour is lightly browned, then gradually whisk in the beef broth, ensuring no lumps form.

          Add Flavor: Stir in the Worcestershire sauce and Dijon mustard. Allow the mixture to come to a simmer, then reduce the heat to low, letting it thicken for about 5 minutes.

            Finish with Beef and Sour Cream: Return the seared beef to the skillet. Gently fold in the sour cream and cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.

              Combine and Serve: Add the cooked egg noodles to the skillet, tossing to coat them in the rich stroganoff sauce. Remove from heat, garnish with chopped parsley, and serve immediately.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4