Description
Beef Stroganoff with Egg Noodles
A dish with roots in 19th-century Russia, Beef Stroganoff has made its way across the globe to become a comfort food classic. With tender beef, creamy sauce, and earthy mushrooms over egg noodles, it’s perfect for a cozy family dinner or a quick weeknight meal. This timeless recipe is easy, hearty, and packed with flavor that brings everyone together.
1 lb. egg noodles
1.5 lbs. beef (ribeye/sirloin)
2 tbsp olive oil
1 tbsp butter
1 onion, chopped
8 oz mushrooms
2 cloves garlic
2 tbsp flour
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 cup sour cream
Directions:
1. Sear beef in oil, set aside.
2. Sauté onions, mushrooms, and garlic.
3. Stir in flour, add broth, Worcestershire, mustard.
4. Return beef, add sour cream, simmer.
5. Serve over egg noodles.
Prep Time: 15 mins
Kcal: 550 kcal per serving
Step-by-Step Guide
1. Prep Ingredients: Slice beef against the grain into thin strips. Season generously with salt and pepper. Chop onion, slice mushrooms, and mince garlic. Measure all other ingredients.
2. Cook Noodles: Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
3. Sear the Beef: Heat 1 tbsp olive oil in a large skillet or Dutch oven over high heat. Add beef in a single layer, working in batches to avoid crowding. Sear for 1-2 minutes per side until browned. Transfer to a plate.
4. Build the Sauce Base: In the same pot, melt butter with remaining oil. Sauté onions and mushrooms for 5-7 minutes until soft and browned. Add garlic and cook for 1 minute until fragrant.
5. Thicken the Sauce: Sprinkle flour over the mushroom mixture and stir for 1 minute. Gradually pour in beef broth while stirring constantly to avoid lumps. Bring to a simmer.
6. Finish the Stroganoff: Stir in Worcestershire sauce and Dijon mustard. Return the beef and any accumulated juices to the pot. Reduce heat to low. Remove from heat and stir in sour cream until fully incorporated and creamy.
7. Final Simmer: Return pot to low heat for 2-3 minutes to warm through. Do not boil, as this can cause the sour cream to curdle. Season to taste with salt and pepper.
Serving Suggestions
Serve the creamy beef stroganoff immediately over a bed of the cooked egg noodles. For a fresh contrast, garnish with chopped parsley or chives. This hearty dish pairs beautifully with a simple side salad with a sharp vinaigrette, steamed green beans, or roasted carrots. A crusty baguette is perfect for soaking up any extra sauce.
How-to Summary
Cook egg noodles. Sear seasoned beef strips and set aside. Sauté onions, mushrooms, and garlic. Make a roux with flour, then whisk in broth. Add Worcestershire and mustard. Return beef to the sauce, remove from heat, and stir in sour cream. Warm gently and serve over noodles.
Frequently Asked Questions
Can I use a different cut of beef? Yes, but for best results, use quick-cooking, tender cuts like sirloin or ribeye. For slower cooking, use chuck roast, but simmer for 1.5-2 hours until tender.
How can I prevent the sour cream from curdling? Always take the sauce off the heat before adding sour cream. Let it cool slightly, then stir it in gently. Avoid boiling the sauce after it’s added.
Can I make this ahead of time? You can prep components ahead, but for best texture, combine the beef and sour cream sauce just before serving. Reheat leftovers gently on the stovetop.
What’s a good substitute for sour cream? Full-fat Greek yogurt or crème fraîche are excellent substitutes. They provide similar tang and creaminess.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth if the sauce has thickened too much.
Common Mistakes to Avoid
- Crowding the Pan: Searing beef in batches ensures a proper brown crust instead of steaming.
- Overcooking the Beef: Since it simmers in the sauce later, just sear it quickly to keep it tender.
- Adding Sour Cream to Boiling Liquid: This will cause it to separate. Always remove from heat first.
- Using Low-Fat Dairy: Full-fat sour cream is essential for a rich, stable sauce that won’t break.
- Skipping the Flour: The flour roux is crucial for thickening the sauce to the proper creamy consistency.
Conclusion
This classic Beef Stroganoff recipe is a testament to how simple ingredients can create a deeply satisfying meal. By following the detailed steps and avoiding common pitfalls, you can consistently achieve a luxurious, creamy sauce with tender beef and savory mushrooms. It’s a versatile and crowd-pleasing dish that turns an ordinary weeknight into a special occasion. Enjoy the process and the delicious, comforting results.