There’s nothing like a comforting plate of Beef Stroganoff with Egg Noodles to warm you up on a chilly evening. The rich, creamy sauce, tender strips of beef, and hearty egg noodles come together to create the ultimate one-pot meal that’s sure to please the whole family.

The first time I made this dish, it was a last-minute dinner idea that quickly became a household favorite. Now, it’s my go-to for everything from cozy weeknights to casual dinner parties. Let me show you why this recipe deserves a spot in your regular rotation.

Why You'll Love This Beef Stroganoff With Egg Noodles

Get ready to fall head over heels for this classic comfort food. Here are just a few reasons why Beef Stroganoff with Egg Noodles is a recipe you’ll want to keep handy.

First, this dish is a time-saving hero. With a prep and cook time of just 40 minutes, it’s perfect for busy weeknights when you need a satisfying meal fast.

The flavors are incredibly rich and indulgent. The combination of seared beef, sautéed mushrooms, and a tangy sour cream sauce creates a depth of flavor that tastes like it took hours to perfect.

It’s also family-friendly. Kids and adults alike love the creamy sauce and tender noodles, making it a great choice for picky eaters.

Finally, it’s a one-pan wonder. Apart from boiling the noodles, most of the cooking happens in a single skillet, meaning fewer dishes to clean up later. Win-win!

Ingredients Notes

The beauty of this recipe lies in its simple ingredients, each bringing something special to the table. Here’s what you’ll need and why they’re essential.

Beef: For best results, use sirloin steak or beef tenderloin. These cuts stay tender when cooked quickly and pair beautifully with the creamy sauce. Slice it thinly against the grain for maximum tenderness.
Mushrooms: Classic white button or cremini mushrooms add an earthy depth to the dish. Sautéing them until golden enhances their flavor and complements the richness of the beef.
Onion and Garlic: These aromatic ingredients build the base of the sauce, adding sweetness and a touch of pungency that balances the creamy elements.
Sour Cream: The star of the sauce, sour cream provides tanginess and creaminess. For a slightly lighter option, you can use Greek yogurt.
Beef Broth: A good-quality broth brings savory depth and ties the sauce together. Look for low-sodium versions so you can control the salt level.
Egg Noodles: Wide egg noodles are the traditional pairing for beef stroganoff. They’re hearty and soak up the sauce beautifully, making each bite irresistible.

Special Equipment: A large, heavy-bottomed skillet is ideal for searing the beef and cooking the sauce evenly.

How To Make This Beef Stroganoff With Egg Noodles

Making Beef Stroganoff with Egg Noodles is easier than you might think. Follow these simple steps, and you’ll have a restaurant-quality meal on your table in no time.

Prep the Beef and Noodles: Start by bringing a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and set aside. Meanwhile, slice the beef into thin strips and season with salt and pepper.
Sear the Beef: Heat a large skillet over medium-high heat and add a splash of olive oil. Once the oil is shimmering, add the beef in a single layer, working in batches if necessary. Sear for 1-2 minutes per side until browned but not fully cooked through. Remove the beef and set it aside.
Sauté the Vegetables: In the same skillet, add a bit more oil if needed, then sauté the onions until softened and translucent. Add the mushrooms and cook until golden brown, about 5 minutes. Stir in the garlic and cook for an additional minute.
Make the Sauce: Sprinkle the mushroom mixture with a tablespoon of flour and stir to coat. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Simmer until slightly thickened, about 3-4 minutes.
Finish with Creaminess: Lower the heat and stir in the sour cream, mixing until smooth. Return the beef to the skillet, along with any juices it released. Let everything simmer gently for a couple of minutes until the beef is cooked through.
Combine and Serve: Toss the cooked egg noodles into the sauce, ensuring they’re well coated. Garnish with fresh parsley, and serve immediately for a cozy, comforting meal.

Storage Options

Leftovers of Beef Stroganoff with Egg Noodles are a joy to have. Here’s how to store them for maximum freshness.

Refrigerate: Place any leftovers in an airtight container and store them in the fridge for up to 3 days.
Freeze: For longer storage, freeze the stroganoff (without the noodles) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: To reheat, gently warm the stroganoff in a skillet over low heat, stirring occasionally. If the sauce has thickened too much, add a splash of beef broth to loosen it.

Variations and Substitutions

One of the best things about this recipe is its flexibility. Here are some ways to make it your own:

Swap the Protein: Replace the beef with ground beef, chicken, or even turkey for a lighter twist.
Go Vegetarian: Skip the meat and add more mushrooms, or include plant-based protein like tofu or tempeh.
Make It Gluten-Free: Use gluten-free flour to thicken the sauce and swap the egg noodles for gluten-free pasta.
Add a Kick: Stir in a teaspoon of Dijon mustard or a pinch of cayenne pepper for extra flavor.
Lighten It Up: Substitute sour cream with Greek yogurt, and use whole-grain egg noodles for added fiber.

Don’t be afraid to experiment – this recipe is forgiving and adaptable!

Now that you have all the tools and tips, it’s time to give this Beef Stroganoff with Egg Noodles a try. Once you’ve tasted its creamy, savory goodness, it’s sure to become a regular feature on your dinner menu. Enjoy!