Print

Creamy Classic Beef Stroganoff Recipe Easy Homemade Tender Egg Noodles

creamy classic beef stroganoff - featured image
Print Recipe

A quick and easy beef stroganoff with tender egg noodles, featuring a creamy, tangy sauce made with sour cream and Dijon mustard. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1 pound beef sirloin or ribeye steak, thinly sliced
  • 12 ounces egg noodles
  • 8 ounces cremini mushrooms, sliced
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon unsalted butter (additional for beef)
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth (low sodium preferred)
  • 1 cup sour cream (full-fat)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Slice about 1 pound of beef sirloin into thin strips, roughly 1/4 inch thick. Pat dry with paper towels and season lightly with salt and pepper.
  2. Bring a large pot of salted water to a boil. Add 12 ounces of egg noodles and cook according to package instructions (7-9 minutes) until just tender. Drain and toss with a little oil to prevent sticking. Set aside.
  3. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add sliced mushrooms and chopped onion. Cook for 5-7 minutes until softened and browned. Add minced garlic and cook for another minute until fragrant.
  4. Push the mushroom mixture to one side of the pan. Add 1 tablespoon of butter, increase heat to medium-high, and add beef strips in a single layer. Sear for about 2 minutes per side until browned but not fully cooked. Remove beef and set aside.
  5. Reduce heat to medium. Sprinkle 2 tablespoons of flour over the mushroom-onion mixture, stirring constantly for 1-2 minutes to cook out raw flour taste.
  6. Slowly pour in 2 cups beef broth while whisking to prevent lumps. Let the sauce thicken and simmer gently for 3-5 minutes.
  7. Lower heat and stir in 1 cup sour cream, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Return beef strips to the pan and simmer for another 3 minutes until beef is cooked through and sauce is creamy.
  8. Toss cooked egg noodles gently into the stroganoff sauce, coating evenly. Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley if desired.

Notes

Add sour cream off the heat or on very low heat to prevent curdling. Work in batches when browning beef to avoid overcrowding and steaming. If sauce is too thick, add a splash of beef broth or water to loosen. Let beef rest a few minutes after cooking for juiciness. For gluten-free, substitute flour and noodles accordingly.

Nutrition

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

Find it online: https://elvafood.com/creamy-classic-beef-stroganoff-recipe-easy-homemade-tender-egg-noodles/