Description
This Beef Stroganoff with Egg Noodles is a comforting, creamy, and savory dish packed with tender beef, rich mushroom sauce, and buttery egg noodles. It’s a classic family favorite that’s easy to make in just 30 minutes!
Ingredients
- 12 oz egg noodles
- 1 lb beef sirloin or flank steak, thinly sliced
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ cup sour cream
- 2 tbsp heavy cream (optional for extra richness)
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Cook the Egg Noodles: Boil egg noodles according to package instructions. Drain and set aside.
Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add the sliced beef, season with salt and black pepper, and cook for 2-3 minutes until browned. Remove and set aside.
Sauté the Veggies: In the same skillet, melt butter and add onions, garlic, and mushrooms. Cook for 3-4 minutes until soft.
Make the Sauce: Pour in beef broth, Worcestershire sauce, and Dijon mustard. Let it simmer for 5 minutes.
Finish the Dish: Lower the heat and stir in sour cream and heavy cream. Add the cooked beef back to the pan and stir until heated through.
Combine & Serve: Toss the sauce with the cooked egg noodles, garnish with parsley, and serve warm!
Notes
- For extra tenderness, marinate the beef in Worcestershire sauce for 10 minutes before cooking.
- Substitute Greek yogurt for sour cream if you prefer a lighter version.
- Add a splash of white wine for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Russian