If there’s ever a comfort food that instantly whisks me back to cozy family dinners, it’s Beef Stroganoff with Egg Noodles. This classic dish is all about tender strips of beef, bathed in a luscious, creamy mushroom sauce and served over a pile of buttery egg noodles. It’s incredibly satisfying, full of savory depth, and comes together quicker than you might expect. Whether you’re gathering friends for a nostalgic meal or just craving some weeknight soul food, Beef Stroganoff with Egg Noodles promises to warm hearts and bellies every single time.

Beef Stroganoff with Egg Noodles Recipe - Recipe Image

Ingredients You’ll Need

This iconic dish shines because of its balanced lineup of pantry staples and fresh touches—the beef brings savory richness, while mushrooms lend earthy notes and the noodles soak up every drop of that irresistible sauce.

Beef sirloin or tenderloin: Choose thinly sliced steak for melt-in-your-mouth tenderness—sirloin is easy to find and cooks up beautifully.
Egg noodles: Wide egg noodles are traditional and their silky texture holds the sauce perfectly; opt for fresh or dried.
Creamy sour cream: This creates the velvet-like tang in the sauce—room temperature is best to avoid curdling.
Baby bella or white mushrooms: Sautéed mushrooms amplify the savory, umami backbone of the dish; keep the slices chunky for substance.
Yellow onion: Adds a gentle sweetness and rounds out the earthy mushroom flavor.
Garlic cloves: A couple of cloves are all you need for real depth—don’t skip this.
Beef broth: Rich broth helps develop layers of flavor and keeps the beef delectably juicy.
Worcestershire sauce: Just a splash delivers a punch of savoriness and enhances the beefiness.
All-purpose flour: A spoonful thickens the sauce to that perfect, glossy consistency.
Butter: Use a generous pat for sautéing, which adds a silky finish to both veggies and beef.
Olive oil: Helps prevent the butter from burning while also adding extra flavor.
Salt and black pepper: Always finish with freshly cracked pepper and sea salt to brighten the dish.
Fresh parsley: A sprinkle of chopped parsley just before serving brings brightness and color.

How to Make Beef Stroganoff with Egg Noodles

Step 1: Prep the Noodles and Ingredients

Start by bringing a large pot of salted water to a boil. Once boiling, cook the egg noodles according to the package instructions until just al dente—they’ll finish cooking when you toss them with the sauce. While the noodles cook, slice your beef thinly against the grain for maximum tenderness, mince the onion and garlic, and slice your mushrooms. Having everything prepped before you start cooking keeps this recipe flowing smoothly.

Step 2: Brown the Beef

Heat a mix of butter and olive oil in a large skillet over medium-high heat. When the pan is shimmering, add half of the beef in a single layer, season with salt and pepper, and sauté until just browned on both sides. Remove to a plate and repeat with the remaining beef. Don’t overcrowd the pan—this is the secret to getting that delicious, caramelized edge.

Step 3: Sauté the Vegetables

Lower the heat to medium, adding more butter if needed. Toss in the onions and cook until softened and translucent, about 3 minutes. Add the mushrooms and continue to sauté until they’re browned, juicy, and fragrant. Finish with the garlic, stirring for about 1 minute, just until it’s fragrant but not burnt.

Step 4: Build the Sauce

Sprinkle the flour over the vegetables, stirring to coat everything evenly. Pour in the beef broth gradually, stirring and scraping up any browned bits from the bottom for maximum flavor. Add the Worcestershire sauce and let the sauce bubble gently for a few minutes, allowing it to thicken until it coats the back of a spoon.

Step 5: Finish with Sour Cream and Beef

Lower the heat right down and whisk in the sour cream, creating that signature Stroganoff creaminess. Return the beef (and any accumulated juices) back to the skillet and stir until everything is well combined and just heated through—don’t boil, or the sour cream may curdle. Taste and adjust the seasoning as needed.

Step 6: Combine with Noodles and Serve

Drain the noodles and add them straight to the pan, tossing gently to coat every strand with that dreamy sauce. Alternatively, you can plate the noodles and spoon the beef Stroganoff with egg noodles mixture over the top. Whichever you choose, serve immediately with fresh parsley for a burst of color and flavor.

How to Serve Beef Stroganoff with Egg Noodles

Garnishes

A finishing sprinkle of chopped fresh parsley brings brightness, while a twist of cracked black pepper takes it over the top. For extra indulgence, a dollop of sour cream or a pinch of smoked paprika adds visual flair and an extra layer of flavor right at the table.

Side Dishes

Nothing beats classic steamed or roasted green beans for crunch and color alongside Beef Stroganoff with Egg Noodles. A crisp green salad, soft dinner rolls, or simply some buttered peas also make for delightful, uncomplicated sides that let the main dish shine.

Creative Ways to Present

Try serving the stroganoff family-style in a large, shallow dish with the noodles swirled decadently underneath. Or, for a playful bistro touch, portion the Beef Stroganoff with Egg Noodles into mini cast iron skillets or ramekins. If you’re entertaining, topping each plate with an extra flourish of parsley or microgreens gives it restaurant-worthy appeal.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Stroganoff with Egg Noodles is a wonderful lunchtime treat. Let leftovers cool completely before storing in airtight containers in the fridge for up to three days. The flavors meld as it sits, making it even richer and more satisfying the next day.

Freezing

If you want to freeze this dish, it’s best to keep the stroganoff sauce and beef separate from the noodles. Store in freezer-safe containers for up to two months. When ready to serve, simply thaw in the fridge overnight, reheat, and cook fresh noodles to combine—this keeps the noodles from getting soggy.

Reheating

Reheat Beef Stroganoff with Egg Noodles gently in a skillet over low heat, stirring in a splash of beef broth or water if the sauce seems thick. For microwave reheating, cover loosely and use medium power in short bursts to prevent the sour cream sauce from separating. Always finish with fresh herbs to revive that just-cooked brightness.

FAQs

Can I substitute another type of beef?

Absolutely! While sirloin or tenderloin are classic for Beef Stroganoff with Egg Noodles, you can use flank steak or even stew meat cut thin. Just be sure to cook until just tender—overcooking can make leaner cuts tough.

Is this recipe kid-friendly?

Definitely! Kids tend to love the creamy sauce and mild flavor. If your family isn’t big on mushrooms, you can finely chop or reduce the quantity, and it’s just as delicious. Serve with extra noodles for picky eaters who want seconds.

Can I make Beef Stroganoff with Egg Noodles gluten-free?

Yes, you can! Simply swap in your favorite gluten-free wide noodles and substitute all-purpose flour with a gluten-free blend or even cornstarch to thicken the sauce without any worries.

What can I use instead of sour cream?

If you’re out of sour cream, plain Greek yogurt works great as a swap—just add it off the heat to keep things smooth and creamy. Crème fraîche is another fantastic option for a decadent twist.

How can I amp up the flavor?

A touch of Dijon mustard added to the sauce offers a gentle tang, while a splash of brandy or white wine added with the broth adds rich depth. Fresh thyme or a hint of smoked paprika are also lovely extras that brighten up Beef Stroganoff with Egg Noodles.

Final Thoughts

There’s something timeless and supremely comforting about sitting down to a bowl of homemade Beef Stroganoff with Egg Noodles. Every creamy, beefy bite is pure nostalgia, and I promise this recipe is as easy to love as it is to make. Give it a try—you just might find it becomes your new favorite, too!

Beef Stroganoff with Egg Noodles Recipe