Beef Stroganoff Mushroom Noodles

This classic beef stroganoff is the ultimate comfort dish for chilly evenings. Tender strips of beef get coated in a velvety, tangy mushroom sauce and ladled over buttery egg noodles—and easy dinner that feels special every time. Whether for a family meal or when you are craving something nostalgic, this stroganoff always wins.

I first tried this recipe on a cold Sunday when I wanted a hug in a bowl and it quickly became my go-to meal to treat my family. The sauce always makes everyone ask for seconds.

Ingredients

• Beef sirloin: one pound, sliced into thin strips for tenderness. Look for bright red meat with even marbling
• Mushrooms: eight ounces, sliced for savoriness. Cremini or white button work best; pick firm ones with unblemished caps
• Onion: one large, diced for sweetness and depth. Yellow onions become almost caramelized
• Sour cream: one cup for a creamy tang. Whole milk variety gives the richest sauce
• Beef broth: two cups as the base for flavor. Use a low sodium option if preferred
• Flour: two tablespoons for thickening. Sift before measuring for best results
• Egg noodles: wide style, the classic base for stroganoff. Pick ones with a golden hue for the best texture

Instructions

Prepare the Beef:

Pat the beef strips dry with paper towels to help them brown evenly. Heat a heavy skillet over medium-high until just smoking, then work in batches to sear the beef. Leave space between pieces and let them cook undisturbed for about one minute per side. Remove the browned beef to a plate and set aside so it stays tender later.

Sauté the Vegetables:

Reduce the heat and add a splash of oil to the same pan. Toss in the diced onion and the sliced mushrooms, spreading them into an even layer. Cook over medium-low, stirring occasionally for ten minutes until the onions are soft and the mushrooms are deeply browned. This slow sauté unlocks flavor and prevents the sauce from turning watery.

Make the Sauce:

Sprinkle the flour evenly over the vegetables. Stir for a minute to coat everything ensuring that the flour blends in without lumps. Gradually pour in the beef broth, stirring constantly. Scrape up any browned bits from the bottom of the pan as the mixture thickens. Let it simmer gently for five minutes until glossy and slightly thickened.

Finish the Stroganoff:

Return the browned beef plus any juices left on the plate to the pan. Lower the heat and blend in the sour cream, stirring until you have a smooth creamy sauce. Do not let the sauce boil after adding the sour cream or it may separate. Keep on the lowest heat until just heated through.

Prepare and Serve Over Noodles:

Meanwhile, cook the egg noodles in a large pot of salted boiling water until just tender. Drain and toss with a bit of butter for shine and flavor. Mound noodles on each plate and ladle the stroganoff over top letting the sauce soak in.

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My favorite part is always the mushrooms, they soak up so much sauce and remind me of dinners at my grandma’s table. Serving this dish always sparks happy memories of laughter around the kitchen island.

Storage Tips

Store any leftovers in airtight containers in the refrigerator for up to three days. When reheating do it gently on the stove over low heat and add a splash of broth or water to restore the creamy texture. Egg noodles can be kept separately to avoid getting too soft.

Ingredient Substitutions

You can use chicken breast or thighs for a lighter twist or swap the beef for mushrooms entirely if you want it vegetarian. For an even creamier sauce Greek yogurt can stand in for sour cream just be sure to use the full fat kind to avoid curdling. Shallots work instead of onions if you want a milder flavor.

Serving Suggestions

Beef stroganoff pairs perfectly with a crisp green salad or steamed green beans to brighten up the plate. Sometimes I sprinkle with fresh chopped parsley or a dash of smoked paprika before serving for extra flavor and color.

Cultural and Historical Context

This recipe originally hails from Russia where hearty stroganoff was a celebration dish for aristocrats. Over time it traveled the world changing slightly with each country but always keeping its signature creamy mushroom sauce.

Seasonal Adaptations

In spring try swapping in asparagus spears for some of the mushrooms. Use fresh chives or dill in the summer for a burst of color. In fall and winter add a pinch of nutmeg to the sauce for warmth.

Success Stories

So many readers have told me this became their new comfort food after just one try. One even served it at a birthday dinner to raves. It is a dish you can dress up or down and it always feels special.

Freezer Meal Conversion

To turn stroganoff into a freezer meal, assemble the sauce with beef as directed and cool completely. Pack in a freezer-safe container. Thaw overnight then reheat gently and serve over freshly cooked noodles for best results.

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This beef stroganoff brings warmth and nostalgia to any table. Whip it up for a weeknight treat or to impress guests—everyone will ask for seconds!

Common Recipe Questions

→ What cut of beef should I use?

Sirloin is ideal for tenderness, but you can use ribeye or rump steak for added flavor and texture.

→ Can I use different mushrooms?

Yes, cremini or button mushrooms work best, but you can also try portobello or shiitake for variety.

→ How do I prevent the sauce from curdling?

Allow the pan to cool slightly before adding sour cream, and stir gently to maintain a smooth texture.

→ Are there suitable noodle alternatives?

Pasta types like fettuccine or linguine can replace egg noodles, or try it over rice or mashed potatoes.

→ Can this dish be made ahead of time?

Yes, prepare the beef and sauce ahead, store separately, then reheat and combine with noodles when serving.