There is just something irresistibly comforting about the Creamy Beef Stroganoff with Egg Noodles Recipe that makes it perfect for any cozy night in. Tender strips of chuck roast slowly simmered in a luscious, creamy sauce loaded with mushrooms and a subtle tang from Dijon mustard and Worcestershire sauce come together atop a bed of silky egg noodles. Every bite wraps you in warmth and rich flavors, taking a classic dish to the next level. This recipe not only satisfies your taste buds but also fills your kitchen with inviting aromas that promise a hearty, soul-soothing meal.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to unlocking the magic of this dish. Each component adds its own unique touch—meaty beef for heartiness, mushrooms for earthiness, and creamy sour cream for that signature richness. The perfect balance of textures and flavors makes this recipe truly shine.
- 2 pounds chuck roast, sliced thin: Choose a well-marbled cut for tender, juicy beef that soaks up all the sauce flavors beautifully.
- 1 teaspoon salt: Enhances all the other flavors, so don’t skip it!
- ½ teaspoon black pepper: Brings a gentle heat that complements the creamy sauce.
- 1 tablespoon olive oil: For searing beef and adding a subtle fruitiness.
- 2 tablespoons butter: Gives richness and helps caramelize the onions and mushrooms.
- 1 large onion, finely chopped: Adds sweetness and depth once sautéed.
- 3 cloves garlic, minced: Packs a punch of aroma and flavor that’s simply irresistible.
- 8 ounces fresh mushrooms, sliced: Bring earthiness and a tender bite, soaking up the sauce.
- 2 tablespoons all-purpose flour: This helps thicken the sauce to that perfect creamy consistency.
- 2 cups beef broth: Creates a savory base that ties everything together.
- 1 cup sour cream: The star ingredient that makes the stroganoff so creamy and tangy.
- 1 tablespoon Dijon mustard: Adds a subtle kick and complexity to the sauce.
- 2 tablespoons Worcestershire sauce: Provides savory umami that deepens the flavor.
- Fresh parsley, chopped (optional): For a burst of color and fresh herbaceous notes on top.
- 12 ounces egg noodles: The perfect tender, chewy noodle to cradle all that delicious sauce.
How to Make Creamy Beef Stroganoff with Egg Noodles Recipe
Step 1: Sear the Beef
First things first: season your thinly sliced chuck roast with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat, then quickly sear the beef strips until they develop a rich brown crust. This step locks in the flavor and creates a caramelized base for the sauce. Once browned, transfer the beef to a plate and set aside.
Step 2: Sauté the Vegetables
In the same skillet, toss in your chopped onion and cook until it softens and turns translucent, about 3 to 4 minutes. Then add minced garlic and cook for approximately 1 minute until fragrant. Next, add your sliced mushrooms and continue to sauté until they become golden brown and tender, roughly 5 to 7 minutes. These layers of sautéed flavors are what make this dish glow with richness.
Step 3: Build the Sauce
Sprinkle the flour over the cooked vegetables and stir well, cooking it for 1 to 2 minutes. This helps eliminate any raw flour taste and begins thickening the sauce. Slowly pour in the beef broth, stirring constantly to avoid lumps. Bring everything to a gentle simmer and let it thicken for about 5 minutes, developing that velvety base that will soon envelop your tender beef.
Step 4: Simmer the Beef
Return the seared beef and any juices collected back into the skillet. Stir in Dijon mustard and Worcestershire sauce—these two ingredients introduce subtle tang and complexity to the creamy sauce. Reduce the heat to low, cover, and let the stroganoff simmer for 45 minutes to an hour. This slow cooking softens the beef to melt-in-your-mouth deliciousness, while blending all the flavors together.
Step 5: Cook the Egg Noodles
About 10 minutes before your stroganoff finishes simmering, bring a pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. These noodles will soak up the rich sauce and give that comforting bite that feels like a warm hug.
Step 6: Finish with Sour Cream
Remove the lid and gently stir in the sour cream, warming it through without boiling to retain its silky texture. Taste and adjust the seasoning with extra salt or pepper if needed. This is the moment your Creamy Beef Stroganoff with Egg Noodles Recipe truly comes alive with its signature creaminess and tang.
Step 7: Serve and Enjoy
You can either serve the tender beef and mushroom sauce spooned generously over the hot egg noodles or toss the noodles directly into the skillet to mix everything together. Don’t forget a sprinkle of fresh parsley for that gorgeous finish. Dig in and savor every bite of this classic comfort food at its finest!
How to Serve Creamy Beef Stroganoff with Egg Noodles Recipe
Garnishes
Chopped fresh parsley is a classic garnish that adds a pop of bright color and a light herbal note to contrast the richness of the sauce. You might also consider a small dusting of paprika for subtle warmth or a few chopped chives for extra freshness. These simple touches elevate the presentation and flavor.
Side Dishes
This dish is delightfully complete on its own, but if you want to add some texture and variety, consider serving it alongside a crisp green salad with a tangy vinaigrette or some roasted seasonal vegetables. A slice of crusty bread is also excellent for mopping up any leftover creamy sauce.
Creative Ways to Present
For a rustic family-style meal, serve the stroganoff straight from the skillet with noodles in a large serving dish. If you’re hosting guests, individual bowls with a sprinkle of parsley and a dollop of sour cream on top make each plate feel special. You can even layer the dish in a deep casserole, sprinkle with breadcrumbs, and briefly broil for a bubbly, golden crust variation on this classic.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Stroganoff stores wonderfully in an airtight container in the refrigerator for up to 3 days. Allow it to cool completely before sealing to keep the texture and flavors intact. When ready to enjoy again, it’s like having a comforting homemade meal ready to go.
Freezing
If you want to keep your Creamy Beef Stroganoff with Egg Noodles Recipe for longer, you can freeze it. For best results, freeze the beef stroganoff and egg noodles separately to avoid the noodles becoming overly soft. Store in airtight freezer bags or containers for up to 3 months.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to evenly warm the sauce. If the sauce seems thick, add a splash of beef broth or water to loosen it up. Avoid overheating to prevent the sour cream from curdling—warm it just until piping hot and delicious.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is ideal for its flavor and tenderness when slow-cooked, sirloin or ribeye strips can also work well if you prefer a quicker cooking time. Just adjust your simmering accordingly to avoid overcooking.
Is it necessary to use sour cream in the stroganoff?
Sour cream is key to achieving that creamy, tangy essence that defines stroganoff. You can substitute with Greek yogurt if you need a lighter option, but add it at the end and heat gently to avoid curdling.
Can I make this recipe gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Ensure the Worcestershire sauce is gluten-free as some brands contain wheat.
What can I use instead of egg noodles?
If egg noodles aren’t your favorite, wide pasta such as pappardelle or even rice noodles can be delicious alternatives. Just cook them separately and serve with the beef stroganoff sauce.
How long will the leftover stroganoff last in the fridge?
Stored correctly in an airtight container, leftover Creamy Beef Stroganoff with Egg Noodles Recipe will keep fresh for about 3 days in the refrigerator, making it perfect for quick weekday meals.
Final Thoughts
If you’re ready to treat yourself to a dish that feels like a warm embrace on a plate, do not hesitate to try this Creamy Beef Stroganoff with Egg Noodles Recipe. It’s a timeless favorite that everyone will adore—perfect for family dinners, special occasions, or anytime you want to indulge in something deliciously comforting and satisfying. Grab your skillet, gather your ingredients, and get ready for a taste experience that will quickly become one of your all-time favorites!
Print
Creamy Beef Stroganoff with Egg Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Description
Classic Beef Stroganoff features tender strips of chuck roast simmered in a creamy mushroom sauce with onions, garlic, and a touch of Dijon mustard and Worcestershire sauce, served over egg noodles for a comforting and hearty meal perfect for family dinners.
Ingredients
Beef and Seasoning
- 2 pounds chuck roast, trimmed and cut into thin strips
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking Fats
- 1 tablespoon olive oil
- 2 tablespoons butter
Vegetables
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
Sauce Ingredients
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
Other
- 12 ounces egg noodles
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare and Brown the Beef: Season the chuck roast strips with salt and black pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the beef strips and sear them until browned on all sides. Remove the beef from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the finely chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Then, add the sliced mushrooms and cook until they turn golden brown, about 5-7 minutes.
- Create the Sauce Base: Sprinkle the flour over the vegetables in the skillet. Stir and cook the mixture for 1-2 minutes to cook out the raw flour taste. Gradually pour in the beef broth while stirring continuously to prevent lumps. Bring the mixture to a simmer and let it thicken for about 5 minutes.
- Simmer the Beef: Return the browned beef and any accumulated juices to the skillet. Stir in Dijon mustard and Worcestershire sauce. Lower the heat to a gentle simmer, cover the skillet, and cook for 45 minutes to 1 hour until the beef is tender.
- Cook the Egg Noodles: About 10 minutes before the beef finishes cooking, prepare the egg noodles according to the package instructions. Drain and set aside.
- Finish the Sauce: Stir the sour cream into the beef mixture until well combined and heated through. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Serve the beef stroganoff over the cooked egg noodles or mix the noodles directly into the skillet. Garnish with chopped fresh parsley if using, and enjoy your comforting meal!
Notes
- For a richer flavor, use homemade beef broth if possible.
- Do not boil the sauce after adding sour cream to prevent curdling; just heat through gently.
- Any type of mushrooms can be used, but cremini or button mushrooms work best.
- Feel free to substitute sour cream with Greek yogurt for a lighter option.
- Searing the beef properly is essential to lock in juices and add depth of flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
