Creamy Beef Stroganoff with Egg Noodles

This Creamy Beef Stroganoff with Egg Noodles is a rich and comforting classic that features tender beef smothered in a savory mushroom and sour cream sauce, all served over buttery egg noodles. It’s hearty, satisfying, and easy enough for a cozy weeknight dinner.

Why You’ll Love This Recipe

• Full of deep, rich flavors and creamy texture
• Can be made in under an hour with simple ingredients
• Flexible: use sirloin, ground beef, or stew meat
• A family-friendly comfort food favorite
• Make-ahead and freezer-friendly

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef (sirloin, stew meat, or ground beef)
• Egg noodles
• Mushrooms (cremini or white button), sliced
• Onion, diced
• Garlic, minced
• Butter or oil
• All-purpose flour or cornstarch (for thickening)
• Beef broth
• Dijon mustard or Worcestershire sauce
• Sour cream
• Salt and pepper
• Optional: fresh parsley for garnish

directions

1. Cook egg noodles according to package directions; drain and set aside.
2. In a large skillet, heat oil or butter over medium-high heat. Brown the beef in batches and set aside.
3. In the same pan, sauté onions and mushrooms until soft and browned. Add garlic and cook 1 more minute.
4. Sprinkle flour over the vegetables, stir, and cook for 1 minute.
5. Add beef broth and Dijon or Worcestershire sauce, scraping up any browned bits. Simmer until the sauce thickens slightly.
6. Return the beef to the pan and cook until warmed through. Remove from heat and stir in the sour cream.
7. Serve over egg noodles and garnish with parsley.

Servings and timing

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Total time: 40–45 minutes

Variations

• Use ground beef for a quicker, budget-friendly version
• Substitute Greek yogurt or crème fraîche for sour cream
• Add a splash of white wine for extra depth
• Make it gluten-free with cornstarch and gluten-free noodles
• Serve over rice, mashed potatoes, or spiralized veggies instead of egg noodles

storage/reheating

• Store sauce and noodles separately in airtight containers for up to 4 days
• Reheat gently on the stovetop or in the microwave with a splash of broth or water
• Freeze the sauce (without noodles) for up to 3 months; thaw and reheat before serving with fresh noodles

FAQs

What’s the best cut of beef for stroganoff?

Sirloin or tender cuts like ribeye are ideal for quick cooking. Stew meat works if simmered longer. Ground beef is also a good shortcut.

Can I use Greek yogurt instead of sour cream?

Yes, it adds a tangy flavor and is a good high-protein alternative.

Can I freeze beef stroganoff?

You can freeze the sauce, but it’s best to make fresh noodles when ready to serve to avoid mushy pasta.

How do I prevent the sauce from curdling?

Remove the pan from heat before stirring in the sour cream and avoid boiling after adding it.

What mushrooms work best?

Cremini or white button mushrooms are ideal, but shiitake or portobello also add great flavor.

Can I make this dish ahead of time?

Yes. Make the sauce and refrigerate it. Reheat gently and serve with freshly cooked noodles.

What sides pair well with this?

Try a green salad, steamed vegetables, or roasted carrots to balance the rich dish.

Use cornstarch instead of flour and gluten-free pasta or rice.

How do I make this gluten-free?

Can I add wine to the sauce?

Yes. A splash of white wine adds depth—add it before the broth and let it reduce slightly.

Is this dish kid-friendly?

Yes. It’s creamy, mild, and hearty—most kids enjoy it.

Conclusion

Creamy Beef Stroganoff with Egg Noodles is a classic dish that’s easy to love and even easier to make. Whether you go traditional with sirloin or keep it simple with ground beef, this dish offers comfort in every bite. Perfect for a cozy night in or a crowd-pleasing dinner.

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