Print

Beef Stroganoff Recipe Easy Creamy Egg Noodles Dinner Idea

beef stroganoff recipe - featured image
Print Recipe

A classic beef stroganoff with tender beef strips, earthy mushrooms, and a luscious creamy sauce served over perfectly cooked egg noodles. This quick and easy recipe is perfect for a hearty weeknight dinner.

Ingredients

Scale
  • 1 pound (450 grams) beef sirloin or ribeye, thinly sliced
  • 12 ounces (340 grams) egg noodles
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 8 ounces (225 grams) white or cremini mushrooms, sliced
  • 1 ½ cups (360 ml) beef broth
  • ¾ cup (180 ml) sour cream, full-fat preferred
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Slice 1 pound (450 grams) of beef sirloin into thin strips about ¼ inch thick. Finely chop 1 medium yellow onion and mince 2 garlic cloves. Slice 8 ounces (225 grams) of mushrooms.
  2. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of egg noodles and cook according to package instructions, usually 7-9 minutes until al dente. Drain and set aside.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the beef strips in batches to avoid overcrowding. Sear until browned on all sides but not fully cooked through, about 2 minutes per side. Remove beef and set aside.
  4. In the same skillet, add remaining 2 tablespoons butter. Add chopped onions and cook for 3-4 minutes until translucent. Stir in garlic and cook for another minute until fragrant. Add mushrooms and sauté until they release moisture and become golden, about 5-6 minutes.
  5. Sprinkle 2 tablespoons all-purpose flour over the mushroom mixture. Stir well and cook for 1-2 minutes to remove the raw flour taste and form a roux.
  6. Gradually whisk in 1 ½ cups (360 ml) beef broth to avoid lumps. Stir in 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Bring to a gentle simmer, stirring frequently, and let it thicken for about 3-4 minutes.
  7. Return the browned beef strips to the skillet with the sauce. Cook over low heat for 5 minutes to let the flavors meld and the beef finish cooking.
  8. Remove the skillet from heat and stir in ¾ cup (180 ml) sour cream until smooth and creamy. Avoid boiling after adding sour cream to prevent curdling.
  9. Taste and adjust salt and pepper as needed. Toss the cooked egg noodles with the stroganoff sauce or serve the sauce spooned over the noodles. Garnish with chopped fresh parsley if desired.

Notes

Do not overcrowd the pan when browning beef to ensure tenderness and flavor. Add sour cream off the heat to prevent curdling. For a thicker sauce, simmer longer before adding sour cream. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently and add a splash of beef broth if sauce thickens too much.

Nutrition

Keywords: beef stroganoff, creamy beef stroganoff, egg noodles, easy dinner, comfort food, quick beef recipe, mushroom sauce, weeknight dinner

Find it online: https://blairrecipes.com/beef-stroganoff-recipe-easy-creamy-egg-noodles-dinner-idea/