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Creamy Classic Beef Stroganoff Recipe Easy Homemade Comfort Food with Egg Noodles

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A comforting and easy-to-make beef stroganoff with tender beef strips, creamy sauce, and egg noodles, perfect for cozy weeknight dinners.

Ingredients

Scale
  • 1 pound (450 g) beef sirloin or tenderloin, thinly sliced into strips
  • 8 ounces (225 g) wide egg noodles
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 8 ounces (225 g) white button mushrooms, sliced
  • 1 ½ cups (360 ml) beef broth, low sodium
  • ¾ cup (180 ml) full-fat sour cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Slice the beef into thin strips about ¼ inch (6 mm) thick. Slice mushrooms and chop onions finely. Mince garlic cloves. This step should take about 10 minutes.
  2. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of wide egg noodles and cook according to package instructions (usually 6–8 minutes) until al dente. Drain and set aside, reserving a splash of pasta water if needed later.
  3. Heat 1 tablespoon of butter over medium-high heat in your skillet. Add beef strips in a single layer (work in batches if needed), and sear for about 1–2 minutes on each side until browned but not fully cooked through. Remove beef and set aside.
  4. Lower heat to medium. Add remaining 2 tablespoons butter. Toss in onions and cook for 3–4 minutes until softened and translucent. Add garlic and mushrooms; sauté for another 5–6 minutes until mushrooms release moisture and begin to brown.
  5. Sprinkle 2 tablespoons flour over the mushrooms and stir well to coat. Cook for 1 minute to remove raw flour taste. Slowly pour in 1 ½ cups (360 ml) beef broth while stirring to avoid lumps. Let it simmer gently for 3–4 minutes until sauce thickens.
  6. Return the seared beef and any accumulated juices to the pan. Stir in ¾ cup (180 ml) sour cream, 1 teaspoon Dijon mustard, and 1 tablespoon Worcestershire sauce. Heat gently on low for 2–3 minutes—do not boil. Season with salt and pepper to taste.
  7. Toss the cooked egg noodles into the sauce, adding a splash of reserved pasta water if needed to loosen. Garnish with chopped fresh parsley and serve immediately.

Notes

Use lean sirloin or tenderloin for best texture. Avoid overcrowding the pan when searing beef to get a good caramelized crust. Add sour cream at the end over low heat to prevent curdling. Adjust sauce thickness with reserved pasta water or extra beef broth if needed.

Nutrition

Keywords: beef stroganoff, creamy beef stroganoff, egg noodles, comfort food, easy dinner, homemade stroganoff

Find it online: https://tempotaste.com/creamy-classic-beef-stroganoff-recipe-easy-homemade-comfort-food-with-egg-noodles/