There’s something truly special about a hearty, comforting dish that brings everyone together. Today, I’m excited to share with you one of my absolute favorites: Creamy Beef Stroganoff with Egg Noodles. This recipe is a perfect blend of tender beef, flavorful mushrooms, and a rich, creamy sauce, all served over perfectly cooked egg noodles. It’s one of those quick family dinners that never fails to impress, and it’s ready in just 30 minutes!
Why You’ll Love This Recipe
- A classic comfort dish with a modern twist
- Perfect for easy pasta recipes and 30-minute meals
- Rich, creamy sauce that coats every bite
- Tender beef and flavorful mushrooms
- Great for weeknight dinner ideas or special occasions
Ingredients
Here’s what you’ll need to make this delicious Creamy Beef Stroganoff with Egg Noodles:
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this mouthwatering dish:
Sear the Beef
Start by slicing the top sirloin steak into thin strips. Season generously with salt and pepper. Heat a skillet over medium-high heat and add a mix of butter and olive oil. Sear the beef until browned, about 2-3 minutes per side. Remove the beef and set it aside.
Cook the Aromatics
In the same skillet, add more butter if needed, then sauté sliced brown mushrooms until they release their moisture and start to brown. Add minced garlic and cook for another minute until fragrant.
Build the Flavor
Sprinkle the mushrooms with a pinch of salt and pepper, then stir in Worcestershire sauce and Dijon mustard. Let it simmer for a couple of minutes to develop the flavors.
Create the Sauce
Pour in beef broth, scraping the bottom of the skillet to release all the tasty bits. Bring the mixture to a simmer and let it cook until slightly reduced, about 3-4 minutes. Stir in heavy cream and let it heat through until the sauce thickens slightly.
Temper the Sour Cream
In a small bowl, mix sour cream with a tablespoon of the warm sauce to temper it. This step ensures the sour cream doesn’t curdle when added to the hot skillet.
Finish the Sauce
Stir the tempered sour cream into the skillet and let it simmer for a few more minutes until the sauce is smooth and creamy. Return the beef to the skillet and toss everything together to coat.
Serve It Up
While the beef is cooking, prepare the egg noodles according to package instructions. Serve the creamy beef mixture over the noodles, garnished with chopped fresh parsley or dill for a pop of color.
Pro Tips for Making the Recipe
Here are a few tips to make this recipe even better:
- Use high-quality ingredients, especially the beef and mushrooms, for the best flavor.
- Don’t skip tempering the sour cream—it’s crucial for a smooth sauce.
- Add a sprinkle of grated Parmesan cheese on top for extra richness.
- For a lighter version, you can reduce the amount of cream or substitute with Greek yogurt.
How to Serve
Creamy Beef Stroganoff with Egg Noodles is a complete meal on its own, but here are a few ideas to round it out:
- Steamed vegetables like broccoli or green beans
- A simple green salad
- Crusty bread for dipping in the sauce
Make Ahead and Storage
This recipe is great for meal prep or leftovers:
- Cook the egg noodles and store them in an airtight container in the fridge for up to 3 days.
- Prepare the beef and sauce ahead of time, then reheat and combine with noodles when ready.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently over low heat, adding a splash of cream if needed to restore the sauce.
There you have it—a delicious, satisfying dish that’s perfect for quick cooking and comfort dishes alike. Whether it’s a busy weeknight dinner or a cozy weekend meal, this Creamy Beef Stroganoff with Egg Noodles is sure to become a family favorite. Enjoy!
Ready to get started? Click here to view the full recipe and print your copy today!
Creamy Beef Stroganoff with Egg Noodles
Ingredients
Method
- Sear the beef strips in a hot skillet until browned. Remove and set aside.
- Cook the egg noodles according to package instructions. Drain and set aside.
- Sauté the mushrooms and onions in butter and olive oil until tender.
- Add Worcestershire sauce and Dijon mustard. Stir to combine.
- Stir in beef broth, cream, and sour cream. Simmer until slightly thickened.
- Return the beef to the skillet, tossing to coat in the sauce. Serve over noodles.