Beef Stroganoff Egg Noodles

I used to think stroganoff was fancy restaurant food until a neighbor brought over a casserole dish one winter evening. The sauce clung to those wide noodles in a way that made me forget I was eating dinner in my pajamas. That creamy, savory warmth became my go-to comfort meal when the weather turned cold.

The first time I made this for my family, my youngest kept scraping his plate with the side of his fork to get every bit of sauce. My partner looked up mid-bite and asked if we could add this to the weekly rotation. That kind of quiet approval is worth more than any compliment.

Ingredients

• Beef sirloin or tenderloin: Thin slices sear fast and stay tender, I learned the hard way not to overcook them or they turn chewy.
• Salt and black pepper: Simple seasoning lets the beef flavor shine through without competing with the sauce.
• Yellow onion: Finely chopped so it melts into the sauce and adds a sweet, savory base.
• Cremini or white mushrooms: They soak up the butter and release an earthy flavor that makes the whole dish feel cozy.
• Garlic: Just two cloves, minced and added at the end so they stay fragrant without burning.
• Unsalted butter and olive oil: The butter adds richness, the oil keeps it from scorching when you sear the beef.
• All-purpose flour: This thickens the sauce and gives it that silky texture that coats the noodles.
• Low-sodium beef broth: You control the salt level, and it builds a deep, beefy backbone for the sauce.
• Worcestershire sauce: A splash adds umami and a hint of tang that balances the sour cream.
• Dijon mustard: One teaspoon brings a subtle sharpness that cuts through the richness.
• Sour cream: Stir it in off the heat and the sauce turns velvety without curdling.
• Paprika: A teaspoon adds color and a gentle warmth that feels authentic.
• Wide egg noodles: Their tender, buttery texture is the perfect landing spot for all that sauce.
• Fresh parsley: A sprinkle at the end brightens the plate and adds a pop of green.

Instructions

Boil the noodles:

Bring a large pot of salted water to a rolling boil and cook the egg noodles until tender. Drain them and toss with a little butter so they stay glossy and separate.

Season the beef:

Sprinkle the sliced beef with salt and pepper while the water heats up.

Sear the beef:

Heat a tablespoon each of butter and olive oil in a large skillet over medium-high heat, then add the beef in batches and sear quickly until browned, about a minute per side. Pull the beef out and set it aside so it does not overcook.

Cook the vegetables:

Add the remaining butter and oil to the same skillet, toss in the onions and cook until soft, then add the mushrooms and let them brown and release their moisture. Stir in the garlic and let it bloom for a minute.

Make the roux:

Sprinkle flour over the vegetables and stir it in, cooking for a minute to toast away the raw taste.

Build the sauce:

Pour in the beef broth slowly, whisking to keep it smooth, then add Worcestershire, Dijon, and paprika. Let it simmer until it thickens and coats the back of a spoon.

Finish with sour cream:

Lower the heat and stir in the sour cream gently until the sauce turns creamy and pale. Return the beef and any juices to the skillet and warm everything through without boiling.

Serve:

Spoon the stroganoff over the warm noodles and scatter fresh parsley on top.

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One rainy Saturday, I doubled the recipe and brought half to a friend recovering from surgery. She texted me later that night saying it was the first meal that actually tasted like care. That is when I realized this dish is not just dinner, it is a way to show up for people.

How to Store and Reheat

Store the stroganoff and noodles separately in airtight containers in the fridge for up to three days. Reheat the sauce gently on the stovetop with a splash of broth to loosen it, then toss with the noodles. The microwave works too, just use low power and stir halfway through so the sour cream does not split.

Variations to Try

Swap the beef for chicken thighs if you want something lighter, or use thick-cut pork chops sliced thin. I have also stirred in a handful of spinach at the end for extra greens. If you want more tang, add a squeeze of lemon juice right before serving.

What to Serve Alongside

I usually keep it simple with steamed green beans tossed in butter and garlic, or a crisp salad with a tangy vinaigrette to cut through the richness. Crusty bread is nice for mopping up extra sauce if you are feeling indulgent.

• Roasted Brussels sprouts with a drizzle of balsamic work beautifully.
• A light cucumber and dill salad adds a refreshing contrast.
• Garlic bread never hurt anyone when there is sauce involved.

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This recipe has earned its place in my regular lineup because it is forgiving, adaptable, and always delivers. I hope it brings you the same kind of quiet satisfaction it brought me.

Recipe FAQs

→ What type of beef works best?

Sirloin or tenderloin sliced thinly ensures quick cooking and tender bites for the best texture.

→ Can I substitute the sour cream?

Greek yogurt can be used for a lighter, tangier alternative without compromising creaminess.

→ How do I prevent the sauce from curdling?

Stir the sour cream in on low heat and avoid boiling after adding it to keep a smooth sauce.

→ What noodles pair well with this dish?

Wide egg noodles hold the sauce well and offer a buttery texture that complements the beef and mushrooms.

→ Can this dish be made gluten-free?

Yes, substitute all-purpose flour and noodles with gluten-free versions to maintain texture and flavor.