Beef Stroganoff With Egg Noodles Recipe

There’s nothing quite like a hearty bowl of Beef Stroganoff with Egg Noodles to warm you up on a chilly evening. This creamy, savory dish features tender beef, earthy mushrooms, and rich sour cream sauce, all tossed with perfectly cooked egg noodles for a meal that feels both comforting and indulgent.

I first discovered this recipe during my college days when I was looking for something filling yet simple to make. Over the years, it has evolved into a family favorite, loved for its robust flavors and easy preparation. Let’s dive into what makes this dish so special.

Why You’ll Love This Beef Stroganoff with Egg Noodles

Get ready to fall in love with your new go-to comfort meal. Beef Stroganoff with Egg Noodles is more than just a dinner—it’s a hug in a bowl.

First, it’s incredibly quick and easy to prepare. In just 30 minutes, you can have a homemade meal that rivals anything from a restaurant. Perfect for busy weeknights or when you’re craving something hearty but short on time.

This recipe is also surprisingly budget-friendly. Using ingredients like ground beef or sirloin, simple pantry staples, and affordable mushrooms, it’s a meal that won’t break the bank.

Best of all, it’s a crowd-pleaser. Whether you’re cooking for picky eaters, entertaining guests, or just treating yourself, the rich and creamy flavors are sure to satisfy.

Finally, the leftovers are fantastic! If you can resist finishing it all in one sitting, this dish reheats beautifully for a next-day lunch or dinner.

Ingredients Notes

The magic of Beef Stroganoff with Egg Noodles lies in its perfectly balanced flavors and textures. Let’s take a closer look at the key ingredients that make this dish shine.

Beef: For a classic stroganoff, tender cuts like sirloin or ribeye are ideal. If you’re on a budget, ground beef works just as well and is just as flavorful.

Mushrooms: Cremini or white button mushrooms add an earthy depth to the sauce. If you’re feeling adventurous, try shiitake mushrooms for a more intense flavor.

Egg Noodles: Wide egg noodles are traditional and work beautifully to soak up the creamy sauce. You can substitute with other pasta shapes, but the texture of egg noodles is hard to beat.

Sour Cream: This ingredient is the heart of the dish, creating the creamy, tangy sauce we all love. For a lighter option, use Greek yogurt, but be sure to add it off the heat to prevent curdling.

Broth: Beef broth forms the base of the sauce. Opt for low-sodium broth so you can control the saltiness, or use homemade for extra richness.

For equipment, you’ll need a large skillet or sauté pan to ensure all the ingredients cook evenly. A good pot for boiling your noodles and a whisk for a smooth sauce are also must-haves.

How to Make This Beef Stroganoff with Egg Noodles

Creating this classic dish is easier than you think. Follow these steps for a foolproof stroganoff every time.

Start by cooking your egg noodles. Bring a large pot of salted water to a boil and cook the noodles according to package instructions. Drain and set aside, tossing with a little butter to prevent sticking.

Meanwhile, heat a large skillet over medium-high heat. Add a tablespoon of oil and cook your beef, seasoning with salt and pepper. If using ground beef, cook until browned and crumbly. For sliced beef, sear in batches to avoid overcrowding. Once done, remove from the skillet and set aside.

In the same skillet, add another splash of oil and sauté mushrooms and diced onions until they’re golden and softened, about 5 minutes. Stir in minced garlic and cook until fragrant.

Next, sprinkle flour over the mushroom mixture, stirring constantly to coat. This creates a roux, which will thicken the sauce. Gradually pour in beef broth, whisking to combine. Let the mixture simmer until it thickens.

Reduce the heat to low and stir in sour cream, mixing well. Add the cooked beef back into the skillet, along with any juices, and let everything heat through. Finally, toss in your cooked egg noodles, stirring to coat them evenly in the sauce.

Serve hot, garnished with fresh parsley for a pop of color and flavor. You’ll love how quickly it all comes together!

Storage Options

If you have leftovers (a rare occurrence!), store them in an airtight container in the refrigerator for up to three days. The flavors actually deepen as the dish sits, making for an even tastier second meal.

To reheat, warm the stroganoff gently on the stove over low heat, adding a splash of broth or water to loosen the sauce. You can also microwave individual portions, stirring halfway through to ensure even heating.

For longer storage, freeze the stroganoff in a freezer-safe container for up to three months. Thaw in the fridge overnight before reheating.

Variations and Substitutions

One of the best things about Beef Stroganoff with Egg Noodles is its versatility. Here are some fun ways to switch it up:

• Vegetarian: Skip the beef and double up on the mushrooms. Adding lentils or chickpeas provides a hearty protein boost.
• Low-Carb: Replace egg noodles with zucchini noodles or cauliflower rice for a lighter option.
• Spicy: Add a dash of paprika or cayenne pepper to the sauce for a little heat.
• Gluten-Free: Use gluten-free pasta and substitute the flour with cornstarch or a gluten-free flour blend.
• Dairy-Free: Swap sour cream with a dairy-free alternative like cashew cream and use olive oil instead of butter.

No matter how you customize it, this recipe is sure to deliver a delicious and satisfying meal. Give it a try tonight and see why Beef Stroganoff with Egg Noodles is such a beloved classic!

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