There’s just something about a dish that wraps you up like a cozy blanket on a chilly evening, right? That’s exactly what this Classic Beef Stroganoff with Egg Noodles does. It’s one of those timeless meals that just *feels* right. For me, it’s a taste of pure comfort, a reminder of cozy dinners and happy gatherings. It’s rich, it’s satisfying, and honestly, it’s surprisingly easy to whip up when you’re craving something truly special that delivers on flavor in a big way. Forget those complicated recipes; this one is all about pure, delicious simplicity.
Why You’ll Love This Classic Beef Stroganoff with Egg Noodles
It’s outrageously flavorful, with that perfect balance of savory beef, earthy mushrooms, and creamy sauce. Seriously, it’s super easy to make! Perfect for when you want comfort food without a fuss. One-pan magic (mostly!) means less cleanup, which is always a win in my book. It feels fancy enough for company but is totally doable for a weeknight treat. The creamy sauce over tender noodles? Pure bliss. It’s a classic for a reason – this recipe never disappoints!
Ingredients for Classic Beef Stroganoff with Egg Noodles
Alright, let’s get down to what you’ll need for this cozy classic! Don’t be intimidated by the list; these are mostly pantry staples plus a few fresh goodies that make all the difference. Trust me, having everything prepped makes the cooking process so smooth. Here’s what you should gather up:
- A good pound and a half of beef sirloin, sliced nice and thin.
- A pound of egg noodles – these are the perfect vehicle for all that glorious sauce!
- Eight ounces of mushrooms, sliced up. Cremini or button work beautifully here.
- One big yellow onion, chopped up nice and fine.
- Two cloves of garlic, minced – you want that punch of flavor!
- Four tablespoons of butter – we need this for sautéing and richness.
- Two tablespoons of all-purpose flour to help thicken our sauce.
- Two cups of beef broth, the backbone of our sauce.
- A cup of sour cream – this is what makes it so wonderfully creamy!
- One tablespoon of Worcestershire sauce for that umami depth.
- Salt and freshly ground black pepper, to taste. Always taste and adjust!
- Two tablespoons of olive oil, perfect for browning the beef.
Essential Equipment for Making Classic Beef Stroganoff
Okay, so you don’t need a million fancy gadgets for this recipe. Just a few trusty basics will get you there! You’ll definitely want a good large skillet – one that’s big enough for the beef and all those lovely veggies. A sturdy pot for boiling your egg noodles is a must. And of course, your trusty measuring cups, spoons, and a whisk will be super helpful for getting that sauce just right. Easy peasy!
Step-by-Step Guide to Perfect Classic Beef Stroganoff with Egg Noodles
Alright, let’s get cooking! This part is where the magic really happens, and trust me, it’s more fun than complicated. Just follow along, and you’ll have a gorgeous bowl of stroganoff in no time. It’s all about building those layers of flavor!
Preparing the Noodles and Beef
First things first, get those egg noodles going! Cook ’em according to the package directions until they’re perfectly tender. Drain them well and set them aside – they’ll be waiting patiently for their creamy sauce. While the noodles are cooking, take your thinly sliced beef sirloin and season it up generously with salt and pepper. Seriously, don’t skimp! Now, heat up a good glug of the olive oil in your big skillet over medium-high heat. Brown the beef in batches – don’t crowd the pan, or it’ll steam instead of brown! Set that beautifully browned beef aside; it’s going to add so much flavor later. If you love pan-seared steak, this is a great way to prep your base!
Building the Rich Stroganoff Sauce
Wipe out your skillet if needed, then toss in those 4 tablespoons of butter. Once it’s melted and shimmery, add your chopped onions. Cook ’em until they’re soft and just starting to get a little golden, about 5 minutes. Next, throw in your sliced mushrooms. Let them cook down, get some nice color, maybe 5-7 minutes. Now for the garlic – mince it up and toss it in for just about a minute until it smells amazing. Sprinkle your flour over everything and stir it around for a minute; this is going to thicken things up nicely. Gradually whisk in your beef broth and that tablespoon of Worcestershire sauce. Scrape up all those tasty brown bits stuck to the bottom of the pan – those are pure flavor gold!
Combining and Finishing the Classic Beef Stroganoff
Now, return that glorious browned beef back into the skillet with the sauce. Turn the heat down to low and let it all simmer gently for about 5 to 10 minutes. You want the beef to get nice and tender, and the sauce to thicken up just right, similar to how you’d let a good steak rest. The final, crucial step: swirling in the sour cream. Do this off the heat or on super low, and stir until it’s all beautifully combined and creamy. **Super important tip:** Do NOT let it boil after adding the sour cream, or it can get a little… well, separated. Give it a taste and add more salt and pepper if it needs it. Serve this dreamy stroganoff straight over those fluffy egg noodles you cooked earlier. Perfection!
Tips for the Best Classic Beef Stroganoff
Okay, so you’ve got the recipe, but let me give you a few little secrets to make your Classic Beef Stroganoff absolutely legendary. First off, if you want a *really* rich, deep flavor, try using beef chuck instead of sirloin. It takes a little longer to get tender, but oh my goodness, the flavor payoff is huge! Another little trick? A splash of brandy or even some dry sherry added right before the beef broth really wakes up the sauce beautifully. Just let it bubble away for a minute to cook off the alcohol. And for goodness sake, don’t forget to season as you go! Taste, taste, taste!
Ingredient Notes and Substitutions
So, a few notes on these ingredients that make this Stroganoff sing! If you can’t find sirloin or want to go for something super rich, beef chuck is your guy – it just needs a little more simmering time to get fork-tender. For those looking for dairy-free options, there are some really decent dairy-free sour creams and yogurts out there now that work a treat in the sauce. Honestly, the mushrooms and onions are pretty classic, but feel free to experiment with different types if you’re feeling adventurous!
Frequently Asked Questions about Classic Beef Stroganoff
Got questions about making the best Classic Beef Stroganoff? I get it! This dish is so beloved, and sometimes you just want to make sure you’re doing it right. Here are a few things people often ask me:
Can I make this Classic Beef Stroganoff ahead of time?
You sure can! The sauce and beef part of the stroganoff can be made a day in advance. Just let it cool completely, then pop it in an airtight container in the fridge. The trick is to reheat it gently on the stove and add the cooked egg noodles right at the end. Don’t add the sour cream until you’re reheating and ready to serve to keep it nice and creamy. For a quicker version, check out my recipe for Ground Beef Stroganoff!
What’s the best cut of beef for Stroganoff?
For that truly melt-in-your-mouth texture, beef sirloin is fantastic because it’s tender and browns beautifully. But honestly, beef chuck adds an incredible depth of flavor and richness because of its marbling – it just takes a bit longer to cook until it’s super tender. Whichever you choose, just make sure to slice it thinly against the grain!
How do I prevent the sour cream from curdling?
This is a big one! The secret is to add the sour cream at the very end, and make sure the sauce isn’t boiling hot. Take the pan off the heat, or at least turn it down to super low, and stir in the sour cream gently. If the sauce is too hot, it shocks the sour cream and can make it separate. Just warm the sauce through gently after adding it, don’t let it bubble away!
Serving Suggestions for Your Classic Beef Stroganoff
While those fluffy egg noodles are totally classic, sometimes you want to mix it up! A big scoop of creamy mashed potatoes is divine under all that stroganoff goodness. Or, for a lighter touch, a crisp, fresh Caesar salad provides a lovely contrast to the rich sauce. Honestly, it’s so versatile!
Storage and Reheating Instructions
Got some leftover Classic Beef Stroganoff? Lucky you! It actually tastes even better the next day. Let the stroganoff and noodles cool completely (this is super important!), then store them in separate airtight containers in the fridge. They’ll keep beautifully for about 2-3 days. When you’re ready to reheat, gently warm both the stroganoff sauce and noodles on the stovetop over low heat, stirring often. If the sauce seems a bit thick, you can add a tiny splash of beef broth or milk to loosen it up. Just make sure everything is piping hot before serving!
Nutritional Information
Just a heads-up, the nutritional info for any recipe can bounce around a bit depending on exactly what you use. But for a good estimate, one serving of this delicious Classic Beef Stroganoff with Egg Noodles clocks in around 650 calories. You’re looking at about 35g of fat and a hearty 35g of protein, with roughly 45g of carbs. It’s definitely a satisfying meal!
Share Your Classic Beef Stroganoff Creation!
Alright, now that you’ve whipped up this amazing Classic Beef Stroganoff with Egg Noodles, I want to hear all about it! Did you try any of the tips? How did it turn out? Please, leave a comment below and tell me your experience! And if you snapped any gorgeous photos, tag me on social media – I absolutely love seeing your culinary creations. You can find more dinner inspiration right here!
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Classic Beef Stroganoff with Egg Noodles
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A traditional recipe for Beef Stroganoff 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 olive oil
Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- Season beef slices with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown beef in batches, then remove from skillet and set aside.
- Add butter to the skillet. Add onions 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 and onion mixture. Stir and cook 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, use beef chuck instead of sirloin.
- Add a splash of brandy or sherry to the sauce for an extra layer of flavor.
- Garnish with fresh parsley before serving.
- 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, Egg Noodles, Classic Recipe, Russian Cuisine, Beef Dinner