Oh, the smell of a perfectly made Classic Beef Stroganoff with Egg Noodles filling the kitchen… it just takes me back! This isn’t just a dinner; it’s a hug in a bowl. I remember my mom making this for us on chilly evenings when I was a kid, and the rich, creamy sauce with tender beef over those soft noodles was pure magic. It’s honestly one of those dishes that feels fancy enough for guests but is so darn easy you can whip it up on a busy weeknight. Trust me, this recipe gives you that authentic, soul-warming flavor that you just can’t beat when you’re craving real comfort food.
Why You’ll Love This Classic Beef Stroganoff with Egg Noodles
Seriously, this Classic Beef Stroganoff with Egg Noodles is such a winner! Here’s exactly why you’ll want to make it again and again:
- It’s the ultimate comfort food – think cozy nights and happy bellies!
- The homemade sauce? So creamy, so rich, with just enough tang from the sour cream to make it sing.
- You can whip up this fantastic meal in about 50 minutes total, which is a lifesaver on busy evenings.
- It’s made with pantry staples you probably already have, making it super convenient.
- It’s amazing how quickly this disappears from plates – it’s a guaranteed hit with the whole family!
- Honestly, it feels a bit fancy but is perfectly easy for any night of the week. Pure deliciousness!
Ingredients for Classic Beef Stroganoff with Egg Noodles
Alright, let’s get our ingredients ready! This recipe is pretty straightforward, and getting everything prepped beforehand makes the cooking part a breeze. Trust me, having everything measured out and ready to go is the secret to a stress-free cooking experience.
- 1.5 lbs beef sirloin, thinly sliced (this is key for tenderness!)
- 1 lb egg noodles (your classic noodle choice for this dish)
- 8 oz mushrooms, sliced (I love using cremini, but shiitake are great too!)
- 1 large onion, chopped
- 2 cloves garlic, minced (fresh garlic is a must here)
- 4 tbsp butter (for that rich flavor foundation)
- 2 tbsp all-purpose flour (this helps thicken our sauce)
- 2 cups beef broth (low-sodium is good so you can control the salt)
- 1 cup sour cream (make sure it’s full-fat and at room temp, please!)
- 1 tbsp Worcestershire sauce (adds a little something-something you can’t quite place!)
- Salt and black pepper to taste (season as you go, it makes a difference!)
- 2 tbsp vegetable oil (for searing that beef without burning)
Essential Equipment for Making Classic Beef Stroganoff
To make this absolutely delicious Classic Beef Stroganoff, you don’t need a ton of fancy gadgets. Just a few trusty kitchen staples will do the trick! Having the right tools makes the whole process so much smoother:
- A Large Skillet: You’ll want something big enough to brown your beef in batches without crowding the pan, and then to hold everything for the sauce. A 10- or 12-inch skillet is usually perfect.
- Medium Saucepan: This is for boiling your egg noodles. Don’t forget it!
- Measuring Cups and Spoons: For getting those proportions just right – especially for the flour and broth, which really control the sauce’s texture.
- Sharp Knife and Cutting Board: Essential for slicing your beef thinly and chopping those onions and mushrooms.
- Whisk: This is your secret weapon for getting that flour mixed in smoothly and whisking in the broth and sour cream without any lumps. So important!
- Wooden Spoon or Spatula: Great for stirring everything together, especially when you’re scraping up those tasty bits from the bottom of the skillet.
- Colander or Strainer: You’ll need this immediately after cooking your egg noodles to drain them thoroughly.
Step-by-Step Instructions for Classic Beef Stroganoff with Egg Noodles
Alright, let’s get this amazing Classic Beef Stroganoff with Egg Noodles on the table! It’s pretty straightforward once you break it down. Just follow along, and you’ll have a stellar dinner in no time.
Preparing the Noodles
First things first, get those egg noodles cooking! Pop them into a pot of boiling, salted water and cook them according to the package directions. You want them tender but still with a little bite – al dente, as they say. Once they’re done, drain them really well and set them aside. A little toss with a tiny bit of butter or oil can keep them from sticking together while you finish the main part.
Searing the Beef for Perfect Flavor
Now, for the star of the show – the beef! Make sure your sirloin is sliced thinly, and then season it generously with salt and pepper. You’ll want to heat up your vegetable oil in a large skillet over medium-high heat. Pro tip: don’t overcrowd the pan! Brown the beef in batches. This is super important because if you put too much in at once, the meat will steam instead of sear, and we want that lovely caramelized crust for maximum flavor. Once each batch is nicely browned, take it out and set it aside.
Learn more about searing steak perfectly here.
Building the Rich Stroganoff Sauce
In that same skillet, add your butter. Once it’s melted, toss in the chopped onion and cook until it’s nice and soft, which usually takes about 5 minutes. Then, in go your sliced mushrooms! Let them cook down and get nicely browned – this can take another 5 to 7 minutes, depending on how much moisture they release. Now, add the minced garlic and stir it around for just about a minute until you can really smell its amazing aroma. Don’t let it burn! Sprinkle the flour over everything and stir it around for another minute. This helps thicken our sauce beautifully. Slowly whisk in the beef broth and the Worcestershire sauce, making sure to scrape up any bits stuck to the bottom of the pan – oh, that’s where all the flavor is!
For another great dish with mushrooms and beef, check out this Classic French Beef Stew with Mushrooms!
Finishing Touches for Creamy Classic Beef Stroganoff
Now, bring your beautiful browned beef back into the skillet with the sauce. Give it a good stir, lower the heat, and let it simmer gently for about 5 to 10 minutes. You want to give the beef time to get nice and tender, and for the sauce to tick and thicken up. The absolute last step is to stir in the sour cream. Do this gently, until it’s all combined and the sauce is wonderfully creamy. The most important rule here: DO NOT BOIL the sauce after adding the sour cream, or it can separate and get a bit grainy. Finish by tasting and adding more salt and pepper if you think it needs it. Perfection!
Tips for the Best Classic Beef Stroganoff
Okay, so making a truly fantastic Classic Beef Stroganoff is all about a few little tricks that make a huge difference. I’ve learned these over the years, and they’re my go-to for making sure it turns out perfectly every single time. First off, don’t skimp on the quality of your beef! Sirloin is ideal because it’s tender and cooks quickly. If you can’t find sirloin, a good quality tenderloin works too, but sirloin really holds up to the sauce. Also, remember I said to brown the beef in batches? Seriously, don’t skip that. It’s the #1 way to get that lovely brown crust and deep beefy flavor, instead of just steaming the meat. And when you add the sour cream, turn that heat WAY down and just let it warm through, don’t let it boil! Nobody wants curdled stroganoff.
For another easy weeknight win, check out my Ground Beef Stroganoff recipe – different, but just as comforting!
Ingredient Notes and Substitutions
When you’re making this dish, some ingredients really shine, but I know substitutions happen! For the beef, sirloin is fantastic because it’s tender and cooks fast, but if you can’t find it, a nice flank steak or even a good cut of tenderloin would work in a pinch. Just be mindful of cooking times. And the mushrooms! While cremini are my go-to for their earthy flavor, feel free to mix in some shiitake for a deeper taste, or even button mushrooms if that’s what you have. Just get a good variety if you can!
Serving Suggestions for Your Classic Beef Stroganoff
This rich and creamy Classic Beef Stroganoff is pretty much a meal in itself, but it’s even better with a few tasty sides! Of course, the tender egg noodles are traditional and just soak up that glorious sauce. But have you ever tried it with fluffy mashed potatoes? So good! And for soaking up any extra sauce, you can’t go wrong with some warm, crusty dinner rolls. A simple side salad with a light vinaigrette can also add a nice fresh contrast.
Storage and Reheating Instructions
Got leftovers? Lucky you! Store your delicious stroganoff in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, gently warm it up on the stovetop over low heat, stirring often. You might need to add a splash of broth or water if it’s thickened up too much. I usually don’t microwave it after the sour cream is in, as it can sometimes affect the texture, but if you must, do it on a lower power setting.
Frequently Asked Questions about Classic Beef Stroganoff
Got questions about whipping up the best Classic Beef Stroganoff? I’ve got you covered! It’s a pretty forgiving dish, but a few little tips can make all the difference.
Can I use a different type of pasta instead of egg noodles?
Absolutely! While egg noodles are classic, feel free to use fettuccine, tagliatelle, or even wide ribbons of pappardelle. Short pasta shapes like penne or rotini can also work if that’s what you have on hand!
How can I make the sauce thicker or thinner?
If your sauce is too thin, you can make a quick slurry by whisking a tablespoon of flour or cornstarch with a little cold water, then stirring it into the simmering sauce until it thickens. If it’s too thick, just stir in a bit more beef broth or even a splash of water until it reaches your desired consistency.
Is it possible to make this recipe vegetarian?
You bet! For a delicious vegetarian version, skip the beef and sauté some hearty mushrooms (like portobellos or shiitakes) and maybe some extra veggies like zucchini or bell peppers with the onions and garlic. Use vegetable broth instead of beef broth, and you’ll still get that amazing creamy flavor. It’s a fantastic easy meal!
For another great meatless option, check out my Vegetarian Chili!
Nutritional Information for Classic Beef Stroganoff
Just a heads-up, the nutritional info for this amazing dish is an estimate, you know, since everyone’s ingredients and portion sizes can vary a bit! On average, a serving of this Classic Beef Stroganoff packs about 650 calories. You’re looking at around 35g of fat, 35g of protein, and 45g of carbohydrates, with about 700mg of sodium. It’s hearty, satisfying, and totally worth it!
Share Your Classic Beef Stroganoff Experience!
Alright, you’ve made it! I really hope you loved whipping up this Classic Beef Stroganoff as much as I do. Did it bring back memories? Let me know in the comments below what you thought, or if you gave it a try, I’d love to see your pics! Five stars if you think it deserves it!
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Classic Beef Stroganoff with Egg Noodles
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A traditional beef stroganoff recipe served over egg noodles.
Ingredients
- 1.5 lbs beef sirloin, thinly sliced
- 1 lb egg noodles
- 8 oz mushrooms, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
- 2 tbsp vegetable oil
Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- Season beef slices with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Brown beef in batches; remove and set aside.
- Add butter to the skillet. Add onion and cook until softened, about 5 minutes.
- Add mushrooms and cook until browned, about 5-7 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the mushroom mixture and stir for 1 minute.
- Gradually whisk in beef broth and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Return beef to the skillet. Reduce heat and simmer for 5-10 minutes, or until beef is tender and sauce has thickened.
- Stir in sour cream until combined. Do not boil after adding sour cream.
- Season with salt and pepper to taste.
- Serve stroganoff over cooked egg noodles.
Notes
- For a richer flavor, you can use a mix of mushrooms like cremini and shiitake.
- Ensure sour cream is at room temperature to prevent curdling.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: beef stroganoff, classic stroganoff, egg noodles, beef recipe, comfort food, Russian cuisine