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Creamy Classic Beef Stroganoff Recipe with Tender Egg Noodles

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A comforting and easy-to-make beef stroganoff with a creamy, tangy sauce served over tender egg noodles. Perfect for quick weeknight dinners that feel like a warm hug on a plate.

Ingredients

Scale
  • 1 pound (450g) beef sirloin or tenderloin, thinly sliced against the grain
  • 12 ounces (340g) wide egg noodles
  • 8 ounces (225g) cremini or white button mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ cups (360ml) beef broth
  • 1 tablespoon Dijon mustard
  • ¾ cup (180ml) sour cream (full-fat or light)
  • 2 tablespoons flour
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Handful fresh parsley, chopped (for garnish)

Instructions

  1. Slice 1 pound (450g) beef sirloin into thin strips about ¼ inch thick. Pat dry and season lightly with salt and pepper. (10 minutes)
  2. Bring a large pot of salted water to boil. Cook 12 ounces (340g) wide egg noodles according to package instructions (7-9 minutes) until al dente. Drain and drizzle with a little olive oil to prevent sticking.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear half the beef strips in a single layer for about 2 minutes per side until browned. Remove and set aside. Repeat with remaining beef.
  4. Reduce heat to medium. Add 2 tablespoons butter to the skillet. Sauté 1 chopped onion until translucent, about 5 minutes. Add 8 ounces (225g) sliced mushrooms and minced garlic; cook until mushrooms release moisture and turn golden, about 6-7 minutes.
  5. Sprinkle 2 tablespoons flour over vegetables and stir constantly for 1-2 minutes to cook out raw flour taste. Slowly pour in 1 ½ cups (360ml) beef broth while stirring to avoid lumps. Simmer until sauce thickens, about 4-5 minutes.
  6. Lower heat to medium-low. Stir in 1 tablespoon Dijon mustard. Return seared beef to the pan and coat with sauce. Remove from heat and gently fold in ¾ cup (180ml) sour cream. Adjust seasoning with salt and pepper.
  7. Add cooked egg noodles to the skillet or transfer stroganoff over noodles in a serving dish. Toss lightly to combine and coat noodles with sauce.
  8. Garnish with chopped fresh parsley and serve immediately while warm.

Notes

To prevent sour cream from curdling, stir it in off the heat. If sauce is too thick, loosen with a splash of broth or water. Cook beef in batches to avoid overcrowding and ensure good sear. For gluten-free, use gluten-free flour and pasta. For dairy-free, substitute sour cream with coconut or cashew cream.

Nutrition

Keywords: beef stroganoff, creamy beef stroganoff, egg noodles, comfort food, easy dinner, quick beef recipe

Find it online: https://flurpchef.com/creamy-classic-beef-stroganoff-recipe-with-tender-egg-noodles-easy-and-perfect/