Beef Stroganoff Egg Noodles: A Delicious & Easy Recipe

Beef Stroganoff Egg Noodles: a symphony of creamy, savory goodness that’s ready in under an hour! Forget those complicated weeknight dinners; this is comfort food elevated, a dish that will have everyone at the table clamoring for seconds. Have you ever wondered about the origins of this delectable dish? Beef Stroganoff, with its rich sauce and tender beef, has roots tracing back to 19th-century Russia, named after the prominent Stroganov family. While traditionally served with rice or potatoes, our version takes a delightful twist, embracing the satisfying chewiness of egg noodles.

What makes Beef Stroganoff Egg Noodles so irresistible? It’s the perfect marriage of textures – the silky smooth sour cream sauce clinging to perfectly cooked egg noodles, punctuated by the tender, melt-in-your-mouth beef. The umami-rich flavor profile, enhanced by mushrooms and a hint of Dijon mustard, creates a truly unforgettable culinary experience. Beyond its incredible taste, this dish is also incredibly convenient. It’s a one-pot wonder that minimizes cleanup, making it ideal for busy weeknights or relaxed weekend gatherings. So, gather your ingredients, and let’s embark on a culinary adventure that will transform your perception of comfort food!

this Recipe

Ingredients:

• For the Beef:
• 2 pounds beef sirloin, cut into thin strips against the grain
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1/4 cup all-purpose flour
• 1 cup beef broth
• 1/2 cup dry sherry (or dry white wine)
• Salt and freshly ground black pepper to taste
• For the Sauce:
• 1 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley, for garnish
• For the Egg Noodles:
• 1 pound egg noodles
• Water for boiling
• Salt for boiling water
• 2 tablespoons butter, optional, for tossing noodles

Preparing the Beef:

1. Prepare the Beef: Begin by prepping your beef. It’s crucial to slice the sirloin thinly against the grain. This ensures tenderness. Aim for strips about 1/4 inch thick and 2-3 inches long. Pat the beef strips dry with paper towels. This helps them brown nicely in the pan.
2. Sear the Beef: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. It’s important to use a pan large enough to avoid overcrowding, which will steam the beef instead of searing it. Working in batches, add the beef strips to the hot pan, ensuring they are in a single layer. Sear for about 1-2 minutes per side, until browned. Don’t overcook at this stage; you just want a nice sear. Remove the seared beef from the pan and set aside. Repeat with the remaining beef, adding more olive oil as needed.
3. Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the skillet. Reduce the heat to medium. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes.
4. Add Garlic and Spices: Add the minced garlic, smoked paprika, dried thyme, and ground nutmeg to the skillet. Cook, stirring constantly, for about 1 minute, until fragrant. Be careful not to burn the garlic.
5. Create a Roux: Sprinkle the all-purpose flour over the onion and mushroom mixture. Cook, stirring constantly, for about 1-2 minutes, until the flour is incorporated and the mixture starts to thicken slightly. This creates a roux, which will help thicken the sauce.
6. Deglaze the Pan: Gradually pour in the beef broth, scraping up any browned bits from the bottom of the pan. These browned bits add a lot of flavor to the sauce. Stir well to ensure there are no lumps.
7. Add Sherry (or Wine): Pour in the dry sherry (or dry white wine). Bring the mixture to a simmer and cook for about 2-3 minutes, allowing the alcohol to evaporate.
8. Return the Beef: Return the seared beef to the skillet. Stir to combine with the sauce. Season with salt and freshly ground black pepper to taste.

Simmering and Finishing the Sauce:

1. Simmer the Stroganoff: Reduce the heat to low, cover the skillet, and simmer for about 30-45 minutes, or until the beef is very tender. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more beef broth.
2. Prepare the Egg Noodles: While the beef is simmering, cook the egg noodles according to package directions. Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain the noodles well. Optionally, toss the drained noodles with 2 tablespoons of butter to prevent sticking and add richness.
3. Temper the Sour Cream: In a small bowl, whisk together the sour cream, Dijon mustard, and Worcestershire sauce. This mixture will be added to the stroganoff to create the creamy sauce. Tempering the sour cream prevents it from curdling when added to the hot sauce.
4. Finish the Stroganoff: Remove the skillet from the heat. Gently stir in the sour cream mixture. Do not boil the sauce after adding the sour cream, as this can cause it to curdle. Stir until the sauce is smooth and creamy.
5. Adjust Seasoning: Taste the stroganoff and adjust the seasoning as needed. Add more salt, pepper, or Dijon mustard to taste.

Serving:

1. Serve Immediately: Serve the beef stroganoff immediately over the prepared egg noodles.
2. Garnish: Garnish with chopped fresh parsley.

Tips for Success:

• Choosing the Right Beef: Sirloin is a great choice for stroganoff because it’s relatively tender and flavorful. However, you can also use other cuts of beef, such as tenderloin or ribeye, if you prefer. Just be sure to slice the beef thinly against the grain for maximum tenderness.
• Searing the Beef Properly: Searing the beef in batches is crucial for achieving a good sear. Overcrowding the pan will lower the temperature and cause the beef to steam instead of sear.
• Don’t Overcook the Beef: Overcooking the beef will make it tough and dry. The simmering process will help tenderize the beef, so don’t worry if it’s not fully cooked when you sear it.
• Tempering the Sour Cream: Tempering the sour cream is essential for preventing it from curdling when added to the hot sauce. Whisking it with a little of the hot sauce before adding it to the skillet will help to gradually raise its temperature.
• Adjusting the Sauce Consistency: If the sauce is too thick, add a little more beef broth. If it’s too thin, you can simmer it for a few more minutes to allow it to thicken.
• Make Ahead: The beef stroganoff can be made ahead of time and reheated. The flavors will actually meld together even more as it sits. Just be sure to store it in an airtight container in the refrigerator. When reheating, add a little beef broth if the sauce has thickened too much. I recommend making the noodles fresh when you are ready to serve.
• Variations: Feel free to customize this recipe to your liking. You can add other vegetables, such as bell peppers or peas. You can also use different types of mushrooms, such as shiitake or oyster mushrooms. For a richer flavor, you can add a splash of heavy cream to the sauce.

Storage Instructions:

Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Add a splash of beef broth or water if the sauce has thickened too much during storage.

Freezing Instructions:

Beef stroganoff can be frozen for up to 2-3 months. Allow the stroganoff to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating. The texture of the sauce may change slightly after freezing and thawing, but the flavor will still be delicious.

Conclusion:

So, there you have it! This Beef Stroganoff Egg Noodles recipe is truly a must-try, and I’m not just saying that. It’s the perfect blend of creamy comfort food and satisfying heartiness, all wrapped up in a dish that’s surprisingly easy to make. Forget complicated weeknight dinners; this recipe delivers big flavor with minimal fuss. The tender beef, the rich sour cream sauce, and those perfectly cooked egg noodles – it’s a symphony of textures and tastes that will have everyone at the table asking for seconds (and maybe even thirds!).

But what makes this recipe truly special is its versatility. While I’ve shared my go-to version, feel free to get creative and adapt it to your own preferences. For a richer flavor, try using a dry red wine like Merlot or Cabernet Sauvignon when deglazing the pan after browning the beef. A splash of Worcestershire sauce can also add a delightful depth of umami. If you’re looking to lighten things up, you can substitute the sour cream with Greek yogurt for a tangier and slightly healthier twist. And for those who prefer a vegetarian option, simply swap out the beef for mushrooms – cremini or portobello work beautifully – and use vegetable broth instead of beef broth. The possibilities are endless!

When it comes to serving, this Beef Stroganoff Egg Noodles is fantastic on its own as a complete meal. However, it also pairs wonderfully with a simple side salad or some steamed green beans. A crusty loaf of bread is always a welcome addition for soaking up every last drop of that delicious sauce. And if you happen to have any leftovers (though I highly doubt you will!), they reheat beautifully, making it a perfect option for lunch the next day.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it just as much as I do. It’s a dish that’s perfect for cozy nights in, family gatherings, or even a special occasion. The combination of flavors and textures is simply irresistible, and the ease of preparation makes it a winner in my book. So, ditch the takeout menus and give this recipe a try. I promise you won’t be disappointed.

Now, it’s your turn! I’m so excited for you to experience the joy of making and enjoying this incredible Beef Stroganoff Egg Noodles recipe. Don’t be afraid to experiment with different variations and make it your own. And most importantly, I’d love to hear about your experience! Did you make any substitutions? What did your family think? Share your photos and stories in the comments below. I can’t wait to see what culinary masterpieces you create!

Happy cooking, and bon appétit!