Beef Stroganoff with Egg Noodles is a creamy, savory dish that brings together tender strips of beef, earthy mushrooms, and a rich, tangy sauce served over soft egg noodles. It’s a meal that feels both nostalgic and satisfying, perfect for comforting dinners or casual get-togethers. The flavors are bold and the textures deeply comforting, making it a dish I love pulling out when I want something hearty yet easy to whip up.

Beef Stroganoff with Egg Noodles

Why You’ll Love This Recipe

Easy to Prepare: I find this recipe perfect for busy evenings because it comes together quickly in one skillet.
Rich Flavor Profile: The combination of beef broth, Worcestershire sauce, and Dijon mustard adds a savory complexity that I really enjoy.
Versatile Dish: I can serve it for a weeknight dinner or a weekend gathering—it fits any occasion.
Comfort Food Classic: This dish reminds me of home and brings a sense of warmth to the table.
Kid-Friendly: The creamy sauce and tender beef make this a hit even with picky eaters.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the beef stroganoff:
1 lb beef sirloin or tenderloin, cut into strips
2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 cup sour cream
Salt and pepper to taste

for serving:
8 oz egg noodles
Fresh parsley for garnish (optional)

Directions

Step 1: Cook the Egg Noodles
I start by bringing a pot of salted water to a boil. Then I add the egg noodles and cook them until just al dente. After draining, I set them aside.

Step 2: Sauté the Beef
In a large skillet over medium-high heat, I heat the olive oil or butter. I add the beef strips and cook them until they’re browned on all sides—about 5 to 7 minutes. Then I take the beef out and set it aside.

Step 3: Cook Onions and Mushrooms
Using the same skillet, I sauté the chopped onions and garlic until they’re soft and fragrant. Next, I toss in the mushrooms and cook until they release their moisture and become tender.

Step 4: Create the Sauce
I pour in the beef broth, Worcestershire sauce, and Dijon mustard. I stir everything together and let it simmer for around 5 minutes to develop that rich flavor.

Step 5: Add Sour Cream
I lower the heat to medium-low, then slowly stir in the sour cream. I season with salt and pepper, adjusting to taste.

Step 6: Combine Everything
I return the cooked beef to the skillet and gently stir to combine. I make sure everything is heated through before serving.

Step 7: Serve
Finally, I plate the beef stroganoff over the egg noodles and garnish with a sprinkle of fresh parsley if I’m feeling fancy.

Servings and Timing

Servings: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Swap the Protein: I sometimes substitute the beef with chicken or ground turkey for a lighter version.
Add Veggies: I like to mix in peas, spinach, or bell peppers for added nutrition and color.
Go Gluten-Free: I switch out the egg noodles for gluten-free pasta when needed.
Dairy-Free Twist: For a dairy-free version, I’ve used unsweetened coconut cream and dairy-free butter with good results.
Spicy Kick: A pinch of red pepper flakes or a dash of paprika gives the sauce a little heat when I’m in the mood for something spicier.

Storage/Reheating

Refrigerator Storage
I keep leftovers in an airtight container in the fridge for up to 3 days.

Freezer Storage
If I want to save it for longer, I store it in a freezer-safe container. It keeps well for up to 3 months.

Reheating Instructions

Oven: I preheat the oven to 350°F, cover the stroganoff with foil, and heat for about 20–25 minutes.
Microwave: I heat it in a microwave-safe bowl in 1-minute intervals on medium power, stirring in between.
Stovetop: I reheat gently over low heat, stirring often until hot and creamy again.

FAQs

Can I use other types of noodles?

Yes, I’ve tried using fettuccine and even spiral pasta. Egg noodles give it that classic feel, but the sauce works well with many pasta shapes.

How do I make my Beef Stroganoff creamy?

I get the best results when I use full-fat sour cream. Sometimes I add a splash of heavy cream for even more richness.

Can I add vegetables?

Definitely. I often add peas, bell peppers, or even steamed broccoli for extra nutrition and texture.

What type of beef is best?

I prefer sirloin or tenderloin because they stay tender and flavorful. Cheaper cuts can work if I slice them thinly and cook them quickly.

Can I make this ahead of time?

Yes. I sometimes prepare the sauce ahead and just cook the noodles fresh when I’m ready to serve. It reheats beautifully.

Conclusion

Beef Stroganoff with Egg Noodles is one of those go-to comfort meals I never get tired of making. It’s rich, creamy, and incredibly satisfying—all while being simple to put together. Whether I’m making it for a quiet dinner or serving it to guests, it never fails to impress. Give it a try and enjoy the hearty flavors that make this dish a timeless favorite.