There's nothing like a hearty Beef Stroganoff with Egg Noodles to warm your soul and satisfy your hunger. This creamy, savory dish combines tender strips of beef, earthy mushrooms, and a rich sauce, all served over buttery egg noodles – pure comfort food in every bite.

I first discovered Beef Stroganoff as a way to make a restaurant-quality meal at home without much fuss. Over the years, it has become a staple in my kitchen, perfect for both weeknight dinners and special occasions. Let me show you why this recipe is such a keeper.

Why You'll Love This Beef Stroganoff With Egg Noodles

Get ready to add this classic to your weekly rotation. Beef Stroganoff is a timeless dish that checks all the boxes for flavor, convenience, and versatility.

First, it’s unbelievably quick and easy to make. In less than 40 minutes, you’ll have a complete meal ready to serve, perfect for those nights when time is tight but you still crave something special.

This dish also delivers a creamy, indulgent flavor without requiring heavy cream. The balance of sour cream and beef broth creates a velvety sauce that’s rich but not overpowering.

The ingredients are budget-friendly and easy to find. Whether you’re picking up fresh mushrooms or using pantry staples like egg noodles, this recipe doesn’t break the bank.

Best of all, it’s a crowd-pleaser. From kids to adults, everyone loves the comforting flavors and textures of tender beef and creamy sauce paired with hearty egg noodles.

Ingredients Notes

The magic of Beef Stroganoff lies in its simple, high-quality ingredients. Let’s take a closer look at what makes this dish shine.

Beef: Tender cuts like sirloin or ribeye are ideal for this recipe. They cook quickly and stay juicy, ensuring every bite is melt-in-your-mouth delicious. If you’re on a budget, you can use flank steak or even ground beef as a substitute.

Mushrooms: Fresh cremini or white button mushrooms add a wonderful earthy depth to the sauce. If you’re feeling adventurous, try baby portobellos for an even richer flavor.

Sour Cream: This is the star of the sauce, giving it that tangy, creamy quality that makes Beef Stroganoff so distinctive. For a lighter option, Greek yogurt works beautifully as a substitute.

Beef Broth: A good-quality broth enhances the savory base of the sauce. You can use low-sodium broth to better control the salt levels in the dish.

Egg Noodles: Wide egg noodles are the classic pairing for Stroganoff. Their tender texture soaks up the creamy sauce, making each bite irresistible. For a gluten-free version, swap in your favorite gluten-free pasta.

Special Equipment: A large skillet and a good chef’s knife are all you need to create this dish. A heavy-bottomed skillet works best for even cooking and heat distribution.

How To Make This Beef Stroganoff With Egg Noodles

Making Beef Stroganoff is simpler than you think. Here’s how to bring this comforting classic to life.

Start by cooking your egg noodles according to the package instructions. Drain and toss with a bit of butter to keep them from sticking together.

Meanwhile, heat a large skillet over medium-high heat. Add a drizzle of oil and sear your beef strips in batches, ensuring they develop a nice golden crust. This step locks in the juices and enhances the flavor. Set the beef aside once browned.

In the same skillet, add a touch more oil and sauté your mushrooms until they release their moisture and become golden brown. Stir in onions and garlic, cooking until fragrant.

Deglaze the pan with a splash of beef broth, scraping up any browned bits for extra flavor. Then add the remaining broth, a dollop of Dijon mustard, and a dash of Worcestershire sauce for a savory kick.

Lower the heat and stir in the sour cream, whisking until the sauce is smooth and creamy. Be careful not to boil the sauce, as this could cause the sour cream to curdle.

Finally, return the beef to the skillet, allowing it to simmer gently in the sauce for a few minutes. Serve over the buttered egg noodles and garnish with fresh parsley for a pop of color and freshness.

Storage Options

Leftovers? No problem. Beef Stroganoff stores beautifully, making it a great make-ahead option.

Refrigerate any leftovers in an airtight container for up to three days. The flavors actually deepen over time, making the dish even tastier when reheated.

For longer storage, you can freeze the Stroganoff (without the noodles) for up to two months. Use a freezer-safe container or heavy-duty freezer bag to prevent freezer burn.

When reheating, warm the sauce gently over low heat, adding a splash of broth or water if needed to loosen it. Heat the noodles separately to maintain their texture.

Variations and Substitutions

Beef Stroganoff is incredibly versatile, allowing for plenty of creative twists.

For a vegetarian version, swap the beef for hearty mushrooms like portobello or shiitake and use vegetable broth instead of beef broth.

Want a healthier take? Use lean ground turkey or chicken in place of beef and opt for whole-grain egg noodles or zucchini noodles.

If you’re dairy-free, replace the sour cream with a plant-based alternative like cashew cream or coconut yogurt for a creamy, tangy sauce.

Looking to spice things up? Add a pinch of smoked paprika or a dash of hot sauce for a smoky, spicy kick.

Experiment with herbs like thyme or dill for a different flavor profile. The recipe is a blank canvas, so feel free to make it your own.

Beef Stroganoff with Egg Noodles is a timeless recipe that deserves a spot in every home cook’s repertoire. Its rich flavors and creamy textures are guaranteed to make it a family favorite. Try it out tonight and experience the magic for yourself!