Beef Stroganoff with Egg Noodles | Creamy Comfort Food

If you’re craving something cozy, hearty, and absolutely satisfying, this beef stroganoff with egg noodles is one of those dinners that always hits the spot. I love how the tender beef, savory mushrooms, and creamy sauce come together in a way that feels special enough for a weekend meal, but easy enough to make when you just want a dependable comfort food classic.

This is the kind of recipe I turn to when I want a dinner that feels warm and familiar. The sauce is rich without being too heavy, the egg noodles catch every bit of that velvety gravy, and the parsley on top adds just the right fresh finish. If you’ve been wanting a homemade beef stroganoff that tastes comforting, balanced, and deeply flavorful, I think you’re going to come back to this one again and again.

Quick Recipe Info Card

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Easy

Why You’ll Love It

• Rich, creamy sauce with deep beefy flavor.
• Tender bites of beef and savory mushrooms in every forkful.
• Egg noodles make it extra comforting and family-friendly.
• Comes together in under an hour.
• Perfect for a cozy weeknight dinner or casual weekend meal.
• Easy to adjust with what you have in the kitchen.

Nutritional Benefits and Adaptable Variations

• Protein-rich: Beef adds satisfying protein that helps make this a filling main dish.
• Mushroom boost: Mushrooms add earthy flavor, texture, and nutrients while stretching the dish naturally.
• Balanced comfort food: Served with noodles, this recipe gives you protein, carbs, and fat in one complete meal.
• Use Greek yogurt if you like: You can swap part or all of the sour cream for plain full-fat Greek yogurt for a tangier finish.
• Try a different cut: Sirloin is great, but tenderloin tips or thinly sliced top round can also work.
• Make it lighter: Use a little less butter and choose a reduced-fat sour cream if that fits your needs.
• Add onions or extra mushrooms: This recipe is flexible and forgiving if you want to bulk it up with more vegetables.

Step-by-Step Instructions

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1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just tender, then drain and set aside.
2. While the noodles cook, season the sliced beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle the flour over the beef and toss lightly to coat.
3. Heat the olive oil in a large skillet over medium-high heat. Add the beef in a single layer and sear for 1 to 2 minutes per side until browned. Work in batches if needed so the pan doesn’t overcrowd. Transfer the beef to a plate.
4. Reduce the heat to medium. Add the butter, then stir in the mushrooms and onion. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are browned and the onion softens.
5. Add the garlic, Worcestershire sauce, and Dijon mustard. Stir for about 30 seconds, just until fragrant.
6. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Let the sauce simmer for 5 to 7 minutes, until slightly reduced.
7. Lower the heat and return the beef and any juices to the pan. Simmer gently for 2 to 3 minutes, just until the beef is cooked through and tender.
8. Remove the skillet from the heat and stir in the sour cream and parsley. Taste and add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper as needed.
9. Serve the beef stroganoff over warm egg noodles and finish with an extra sprinkle of parsley.

Nutrition Information

Nutrition values are estimated and can vary depending on the exact ingredients and brands you use.

Storage & Make-Ahead Tips

If you have leftovers, let the beef stroganoff cool before storing it in an airtight container in the refrigerator for up to 3 days. For best texture, I like to store the noodles separately when possible so they don’t absorb too much sauce.

Reheat gently on the stove over low heat or in the microwave in short intervals, stirring in between. If the sauce thickens too much in the fridge, add a small splash of beef broth or water to loosen it. Make sure leftovers are reheated until steaming hot throughout before serving.

To get ahead, you can slice the beef, mushrooms, and onion earlier in the day and keep them chilled in separate containers. That makes dinnertime feel much faster and easier.

FAQ

1. What cut of beef is best for beef stroganoff?

I like sirloin because it’s tender, flavorful, and cooks quickly. Tenderloin tips also work well, and top round can be used if sliced very thinly.

2. Can I make beef stroganoff without mushrooms?

Yes, you can. The mushrooms add classic flavor and texture, but if you don’t like them, simply leave them out and consider adding a few extra onions.

3. Why did my sauce get too thick?

That usually happens if the broth reduces more than expected or the noodles sit in the sauce too long. Just stir in a splash of extra broth until the consistency is where you want it.

4. Can I make this ahead of time?

Yes, but I think it tastes best freshly made. If you need to prepare it ahead, make the stroganoff sauce and beef, then cook the noodles right before serving for the best texture.

5. Can I freeze beef stroganoff?

You can freeze the beef and mushroom sauce, but creamy sauces may separate slightly after thawing. I don’t recommend freezing the egg noodles. Thaw the sauce in the refrigerator and reheat gently, stirring well.

Beef Stroganoff with Egg Noodles

Tender beef and mushrooms in a creamy savory sauce served over wide egg noodles.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Russian-Inspired

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

For the noodles

• 12 ounces wide egg noodles

For the beef

• 1 1/4 pounds beef sirloin thinly sliced into bite-size strips
• 1 teaspoon kosher salt divided
• 1/2 teaspoon black pepper divided
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil

For the sauce

• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms sliced
• 1 small yellow onion thinly sliced
• 2 cloves garlic minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 cups low-sodium beef broth
• 1/2 cup sour cream
• 2 tablespoons fresh parsley chopped, plus more for garnish

Equipment

• 1 Large pot for cooking noodles
• 1 Colander for draining noodles
• 1 large skillet for cooking beef and sauce
• 1 Tongs or spoon for turning beef and stirring

Method

 

Cook the noodles

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just tender, then drain and set aside.

Cook the beef and sauce

1. Season the sliced beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle the flour over the beef and toss lightly to coat.
2. Heat the olive oil in a large skillet over medium-high heat. Add the beef in a single layer and sear for 1 to 2 minutes per side until browned. Work in batches if needed. Transfer the beef to a plate.
3. Reduce the heat to medium. Add the butter, then stir in the mushrooms and onion. Cook for 6 to 8 minutes, stirring occasionally, until browned and softened.
4. Add the garlic, Worcestershire sauce, and Dijon mustard. Stir for about 30 seconds, just until fragrant.
5. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Simmer for 5 to 7 minutes, until slightly reduced.
6. Lower the heat and return the beef and any juices to the pan. Simmer gently for 2 to 3 minutes, just until the beef is cooked through and tender.
7. Remove the skillet from the heat and stir in the sour cream and parsley. Taste and add the remaining salt and pepper as needed.
8. Serve the beef stroganoff over warm egg noodles and garnish with additional parsley.

Notes

Slice the beef thinly for tenderness and sear in batches so it browns well. Stir in the sour cream off the heat or over very low heat to keep the sauce smooth. Store leftovers refrigerated for up to 3 days and reheat gently with a splash of broth if needed.