Beef Stroganoff with Egg Noodles: A Delicious and Easy Recipe to Try

Beef Stroganoff with Egg Noodles is a classic dish that has warmed hearts and filled bellies for generations. Originating from Russia in the 19th century, this savory delight combines tender strips of beef with a creamy mushroom sauce, all served over a bed of soft, comforting egg noodles. The rich flavors and velvety texture make it a favorite in many households, including mine. I love how this dish brings a sense of nostalgia, reminding me of family gatherings and cozy dinners. Not only is Beef Stroganoff with Egg Noodles delicious, but it’s also incredibly convenient to prepare, making it a go-to recipe for busy weeknights. Whether you’re looking to impress guests or simply enjoy a hearty meal, this dish is sure to satisfy your cravings.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced (button or cremini work well)
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 cup sour cream
• Salt and pepper, to taste
• 12 ounces egg noodles
• Fresh parsley, chopped (for garnish)

Preparing the Beef

1. Start by slicing the beef sirloin into thin strips. I find it easier to slice the beef when it’s slightly frozen, as it holds its shape better. Aim for strips about 1/4 inch thick. 2. Season the beef strips with salt and pepper. This will enhance the flavor of the meat as it cooks. 3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the beef in a single layer. You may need to do this in batches to avoid overcrowding the pan. 4. Sear the beef for about 2-3 minutes on each side until browned. You want to achieve a nice crust on the outside. Once browned, remove the beef from the skillet and set it aside on a plate.

Cooking the Vegetables

5. In the same skillet, add the remaining tablespoon of olive oil. Lower the heat to medium and add the chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent. 6. Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture. 7. Once the mushrooms are cooked, sprinkle the flour over the mixture. Stir well to combine and cook for about 1 minute. This will help thicken the sauce later.

Making the Sauce

8. Gradually pour in the beef broth while stirring continuously. This will help prevent lumps from forming. Bring the mixture to a gentle simmer. 9. Add the Worcestershire sauce and Dijon mustard to the skillet. Stir to combine all the ingredients. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly. 10. Reduce the heat to low and stir in the sour cream. Make sure to mix it well until the sauce is creamy and smooth. If the sauce is too thick, you can add a little more beef broth to reach your desired consistency. 11. Return the cooked beef to the skillet, stirring to coat it in the sauce. Allow it to heat through for about 2-3 minutes. Taste and adjust the seasoning with more salt and pepper if needed.

Cooking the Egg Noodles

12. While the beef stroganoff is simmering, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente, usually about 7-9 minutes. 13. Once the noodles are cooked, drain them in a colander and return them to the pot. You can toss them with a little olive oil to prevent sticking.

Assembling the Dish

14. To serve, place a generous portion of egg noodles on each plate. Spoon the beef stroganoff mixture over the noodles, ensuring each serving gets plenty of that delicious sauce. 15. Garnish with freshly chopped parsley for a pop of color and added flavor. 16. Enjoy your homemade beef stroganoff with egg noodles! This dish is perfect for a cozy dinner and pairs wonderfully with a side of steamed vegetables or a simple green salad.

Tips for Success

– For a richer flavor, consider using a combination of beef broth and red wine in the sauce. – If you prefer a lighter version, you can substitute Greek yogurt for sour cream. – Feel free to add other vegetables like bell peppers or peas for extra nutrition and color. – Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. This beef stroganoff with egg noodles is a comforting classic that’s sure to please everyone at the table. The creamy sauce, tender beef, and hearty noodles come together to create a satisfying meal that’s perfect for any occasion. Enjoy!

Conclusion:

In wrapping up this delightful journey through the world of Beef Stroganoff with Egg Noodles, I can confidently say that this recipe is a must-try for anyone looking to impress their family or friends with a comforting and flavorful dish. The tender beef, creamy sauce, and perfectly cooked egg noodles come together to create a meal that is not only satisfying but also incredibly easy to prepare. For serving suggestions, consider pairing this dish with a crisp green salad or some roasted vegetables to add a fresh contrast to the richness of the stroganoff. If you’re feeling adventurous, you can also experiment with variations by adding mushrooms, peas, or even a splash of white wine to the sauce for an extra layer of flavor. I wholeheartedly encourage you to give this Beef Stroganoff with Egg Noodles a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s spread the love for this classic dish together! Happy cooking! Print