Beef Stroganoff with Egg Noodles is a warm and creamy dish that brings comfort to your dinner table. Tender beef strips cook in a rich sauce, all served over fluffy egg noodles!
There’s something about that creamy sauce that makes any day feel special. I love how quick it is to whip up. Perfect for busy weeknights when you still want something tasty! 😋
Key Ingredients & Substitutions
Beef: I recommend using sirloin or tenderloin for tenderness. If you’re looking for a healthier option, you can substitute with turkey or even mushrooms for a vegetarian version.
Olive Oil: Olive oil adds great flavor. However, you could use any cooking oil like canola or avocado oil, especially if you prefer a higher smoke point.
Onion: A medium onion works well here. If you’re short on onions, shallots or green onions can also add a nice flavor.
Mushrooms: I used regular button mushrooms, but feel free to experiment with cremini or shiitake for deeper flavors. If someone doesn’t like mushrooms, try using extra vegetables like bell peppers or zucchini.
Sour Cream: This is key for creaminess. You can swap it with Greek yogurt for a healthier take or use heavy cream for a richer dish.
Egg Noodles: Traditional in this recipe, but you can substitute with wide pasta or other noodles like fettuccine or pappardelle if egg noodles are unavailable.
How Do I Properly Brown the Beef for My Stroganoff?
Browning the beef is essential to develop flavor. Here’s a simple way to ensure that it turns out perfectly.
- Heat your skillet to medium-high before adding oil. This helps to sear the meat quickly.
- Don’t overcrowd the pan while cooking the beef; do it in batches if necessary. This helps achieve that nice browning.
- Once browned on all sides, remove the beef and don’t worry if it’s not cooked through—it’s going back in the sauce later!
What’s the Best Way to Incorporate Sour Cream?
Add sour cream at the end and stir it gently over low heat. This helps it mix smoothly without curdling, keeping your stroganoff creamy and delicious!
How to Make Beef Stroganoff with Egg Noodles
Ingredients You’ll Need:
For the Beef Stroganoff:
- 1 lb beef sirloin or tenderloin, cut into thin strips
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
For the Egg Noodles:
- 12 oz egg noodles
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious Beef Stroganoff takes about 15 minutes to prepare and around 20 minutes to cook. You’ll have a comforting meal ready in about 35 minutes. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the beef strips and cook until they are browned on all sides. This should take about 5-7 minutes. Once they’re nicely browned, remove the beef from the skillet and set it aside on a plate.
2. Sauté the Onions:
In the same skillet, add the remaining tablespoon of olive oil. Next, add the chopped onions and sauté them until they are soft and translucent, which will take around 3-4 minutes.
3. Add Garlic and Mushrooms:
Add the minced garlic and sliced mushrooms to the skillet with the onions. Stir everything together and continue to cook until the mushrooms turn brown and become tender, about 5-6 minutes. You’ll love the aroma!
4. Mix in Broth and Seasonings:
Now, pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir the mixture well and bring it to a gentle simmer. This will help blend all those delicious flavors together.
5. Reintroduce the Beef:
Return the browned beef to the skillet, reducing the heat to low. Gently stir in the sour cream and season everything with salt and pepper to your taste. Keep the stroganoff warm, but be careful not to let it boil.
6. Cook the Egg Noodles:
While your stroganoff simmers, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions. This usually takes about 7-10 minutes. Once they’re ready, drain and set them aside.
7. Serve and Enjoy:
Now it’s time to eat! Place a generous serving of egg noodles on each plate, and spoon the creamy beef stroganoff over the top. Don’t forget to sprinkle with some chopped fresh parsley for a lovely touch. Enjoy your tasty meal!
Can I Use Different Cuts of Beef?
Absolutely! While sirloin or tenderloin are great choices for beef stroganoff, you can also use flank steak or even ground beef. Just remember to adjust the cooking time accordingly; ground beef will cook faster!
Can I Substitute Sour Cream?
Yes, if you’re looking for a lighter option, you can use Greek yogurt in place of sour cream. Just make sure to stir it in at the end and remove the skillet from the heat to prevent curdling. You can also use heavy cream for a richer taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat. If the sauce thickens too much, add a splash of beef broth or water to loosen it up!
Can I Make This Recipe Gluten-Free?
Yes! Simply use gluten-free egg noodles or any alternative pasta of your choice. Additionally, check that your Worcestershire sauce is gluten-free, as some brands may contain wheat. This way, you can enjoy a hearty stroganoff without the gluten!
