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Creamy Beef Stroganoff with Tender Noodles

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This creamy beef stroganoff is a rich and comforting dish featuring tender beef, savory mushrooms, and a luscious sour cream sauce. Served over buttery egg noodles, it’s a classic dinner that’s easy to make and perfect for any occasion.

Ingredients

Scale

For the stroganoff:

  • 1 pound (450 g) beef sirloin or tenderloin, thinly sliced into strips
  • 2 tablespoons olive oil or butter, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces (225 g) mushrooms, sliced
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups (360 ml) beef broth
  • 1/2 cup (120 ml) heavy cream or sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard (optional, for extra flavor)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

For the noodles:

  • 12 ounces (340 g) egg noodles
  • 2 tablespoons unsalted butter

Instructions

  1. Cook the noodles:
    • Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain, toss with butter, and set aside.
  2. Cook the beef:
    • Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
    • Season the beef strips with salt and pepper, then sear them in the skillet for 1–2 minutes per side, or until browned. Remove and set aside.
  3. Sauté the vegetables:
    • Add the remaining olive oil or butter to the skillet. Sauté the onions and garlic for 2–3 minutes, or until softened.
    • Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until they are golden and tender.
  4. Make the sauce:
    • Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
    • Gradually add the beef broth while stirring to avoid lumps. Add the Worcestershire sauce and Dijon mustard (if using). Simmer for 5–7 minutes, or until the sauce thickens slightly.
  5. Add the cream and beef:
    • Reduce the heat to low and stir in the sour cream or heavy cream until smooth. Return the cooked beef (and any juices) to the skillet. Simmer for 2–3 minutes to warm through. Adjust seasoning with salt and pepper as needed.
  6. Assemble and serve:
    • Serve the beef stroganoff over the prepared egg noodles. Garnish with chopped parsley for a fresh finish.

Notes

  • For extra richness, use a mix of sour cream and cream cheese.
  • If you prefer, substitute the beef with ground beef for a more budget-friendly option.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to prevent curdling.

Find it online: https://ukfinda.com/creamy-beef-stroganoff-with-tender-noodles/