There's nothing quite like the comfort of Beef Stroganoff with Egg Noodles on a chilly evening. Tender beef, silky egg noodles, and a rich, creamy mushroom sauce come together for a dish that feels like a warm hug in a bowl.

I first fell in love with this recipe as a child when my grandmother would whip it up for special family dinners. The aroma of seared beef and simmering cream always made me hover in the kitchen, eagerly waiting for the first bite. Now, it’s my go-to meal when I want something hearty, satisfying, and oh-so-easy to prepare.

Let’s dig into what makes this classic recipe a keeper for busy weeknights or cozy family dinners.

Why You'll Love This Beef Stroganoff With Egg Noodles

Get ready to fall head over heels for this classic Beef Stroganoff. It’s comfort food at its finest, packed with flavor and perfect for any night of the week.

First off, it’s incredibly quick and easy to make. With a cook time of under 40 minutes, you can have a homemade meal that tastes like you spent all day in the kitchen.

It’s also budget-friendly. By using affordable cuts of beef, such as sirloin or flank steak, you get a dish that feels indulgent without breaking the bank.

Not to mention, this recipe is a hit with the whole family. The creamy sauce is mild enough for picky eaters, while the savory combination of mushrooms, onions, and beef satisfies adults who crave bold flavors.

Lastly, it’s versatile! Don’t have beef? Swap it for chicken or even mushrooms for a vegetarian version. The silky sauce pairs beautifully with a variety of proteins and pastas.

Whether it’s a busy weeknight or a relaxing weekend dinner, this Beef Stroganoff will become a meal you’ll make again and again.

Ingredients Notes

The magic of Beef Stroganoff lies in its simple, hearty ingredients. Each one plays a key role in building layers of flavor.

Beef: For tender, juicy bites, I recommend sirloin steak or flank steak. Both are affordable and cook quickly. Be sure to cut the beef into thin, uniform strips to ensure even cooking. If you’re short on time, pre-cut beef stew meat also works, but it will need a longer simmering time.

Egg Noodles: Traditional egg noodles are ideal for this recipe because their delicate texture soaks up the creamy sauce beautifully. Cook them just until tender – you want them soft but not mushy.

Mushrooms: The earthy flavor of cremini mushrooms or button mushrooms complements the beef perfectly. Don’t skip sautéing them well; they release moisture and deepen the sauce’s savory flavor.

Sour Cream: This is the ingredient that gives Beef Stroganoff its signature creamy tang. Use full-fat sour cream for the richest flavor, though Greek yogurt is a good substitute if you want a lighter option.

Beef Broth: A base of beef broth adds depth and richness to the sauce. Opt for low-sodium broth so you can control the saltiness of the dish.

Special Equipment: A large skillet or cast-iron pan is ideal for searing the beef and cooking the sauce. Don’t forget a big pot for boiling your egg noodles!

How To Make This Beef Stroganoff With Egg Noodles

Creating this classic Beef Stroganoff is surprisingly simple, even for a weeknight dinner. Follow these easy steps for a creamy, satisfying meal.

1. Cook the Egg Noodles
Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente. Drain them, toss with a bit of butter to prevent sticking, and set aside.

2. Sear the Beef
While the noodles cook, heat a tablespoon of oil in a large skillet over medium-high heat. Season the sliced beef with salt and pepper, then add it to the hot pan. Sear the beef in a single layer for about 2 minutes per side until browned. Work in batches if needed to avoid overcrowding. Once the beef is browned, transfer it to a plate and set aside.

3. Sauté the Mushrooms and Onions
In the same skillet, melt 2 tablespoons of butter. Add the sliced mushrooms and cook for 5-6 minutes until they’re golden and their moisture has evaporated. Stir in the chopped onions and cook for another 3 minutes until softened. Add 2 cloves of minced garlic and cook for 30 seconds, just until fragrant.

4. Make the Sauce
Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually pour in 1 ½ cups of beef broth, stirring constantly to create a smooth, lump-free sauce. Let it simmer for 3-4 minutes until it begins to thicken.

5. Combine and Finish
Reduce the heat to low and stir in ¾ cup of sour cream, blending it gently into the sauce. Add the seared beef back to the skillet, along with any juices from the plate, and stir to coat everything in the creamy sauce. Let it simmer for another 2-3 minutes – just long enough to reheat the beef without overcooking it.

6. Serve and Enjoy
Plate the warm egg noodles and spoon the creamy beef mixture generously on top. Garnish with fresh parsley for a pop of color, and enjoy this comforting classic!

From start to finish, this dish comes together in under 40 minutes, making it perfect for busy days when you still want a hearty, home-cooked meal.

Storage Options

If you find yourself with leftovers (lucky you!), this Beef Stroganoff stores beautifully.

Refrigerator: Place leftovers in an airtight container and store them in the fridge for up to 3 days.
Freezer: While the creamy sauce may slightly change texture, you can freeze it for up to 2 months. Be sure to cool the dish completely before transferring it to freezer-safe containers.

Reheating: To reheat, warm the Beef Stroganoff gently over medium-low heat on the stovetop, adding a splash of beef broth or cream to loosen the sauce. Avoid overheating, as it can cause the sour cream to curdle.

For best results, cook fresh egg noodles when you plan to enjoy your leftovers.

Variations and Substitutions

One of the best things about this Beef Stroganoff is how adaptable it is. Whether you need a lighter version or want to switch up the flavors, here are a few ideas:

Make It Lighter: Replace the sour cream with plain Greek yogurt for a lighter sauce that still packs a creamy punch.
Swap the Protein: Don’t have beef? Use chicken breast or ground turkey for a leaner option. Vegetarians can substitute the beef with extra mushrooms, tofu, or even lentils.
Add Veggies: Sneak in some extra nutrients by adding spinach, peas, or broccoli to the sauce.
Go Low-Carb: Skip the egg noodles and serve the Stroganoff over zucchini noodles, cauliflower rice, or mashed cauliflower.
Flavor Boost: Add a splash of Worcestershire sauce or Dijon mustard for an extra layer of savory depth.

Don’t be afraid to experiment – this dish is forgiving and incredibly versatile, so make it your own!

Final Thoughts

This Beef Stroganoff with Egg Noodles is the kind of recipe that warms hearts and fills bellies. With its creamy sauce, tender beef, and buttery noodles, it’s a meal that’s guaranteed to bring smiles to the dinner table.

Give it a try tonight and watch it become a family favorite in no time. Enjoy!