If You Haven’t Made Beef Stroganoff with Egg Noodles, You’re Missing Out (Probably!)
Okay, gather 'round the kitchen table—or just the stove, let's be honest. I’m about to tell you exactly how I make my all-time, most reliable, “even picky eaters will eat it” Beef Stroganoff with Egg Noodles. I swear, this is my go-to when I can't decide what to cook and the weather's got that ‘I just want something cozy’ vibe. (Actually, last time I made it, it was smack dab in the middle of July, but hunger doesn’t care about seasons, does it?) If you’ve ever spilled sour cream everywhere while trying to scoop it in gracefully, trust me: you’re not alone. I usually manage to, um, decorate a sleeve or two with a little splash.
Why You’ll Love This (Or At Least, Why My Family Does)
I make this when I need a dish that'll get everyone to the table ASAP—like when my teen has soccer practice until late and the rest of us are already low on patience. My family pretty much expects this on Sunday nights, or whenever anyone's feeling a bit under the weather; it’s one of those dinners that somehow feels like a hug. And if I'm being honest, I used to get really annoyed when my sauce split or it all looked congealed, until I realized the world keeps spinning even if dinner doesn’t look like the photos. (Actually, people seem to like it even more when it’s a little messy.)
The Ingredients You’ll Need (With Some Mild Panic Substitutions)
- 500g (about 1 pound) beef sirloin or rump steak, thinly sliced (I sometimes use ground beef when I'm out of steak—don't judge, it totally works!)
- 1 large onion, chopped (Red or yellow, whichever is rolling around in your veggie drawer)
- 2 cloves garlic, minced (Or more. I never measure garlic on purpose—living dangerously.)
- 200g (roughly 7oz) mushrooms, sliced (Button, cremini, or even portobello; I’ve used canned in a pinch, it’s fine)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil (My grandmother swore by vegetable oil, but I can’t tell the difference)
- 2 tablespoons all-purpose flour
- 1 cup beef broth (Chicken will work, but the beefy stuff has more oomph)
- 1 tablespoon Dijon mustard (Or the “yellow stuff” in a squeeze bottle, it’s all good)
- ¾ cup sour cream (Greek yogurt if you’re feeling healthy-ish, though I like the tang sour cream brings)
- Salt and black pepper (I’m painfully unscientific here, just sprinkle-taste-repeat)
- A handful fresh parsley, chopped (Totally optional, for when you want it to look fancy)
- 350g (about 12oz) egg noodles, cooked to package instructions
How I Make It (With a Few Friendly Warnings)
- First thing: get that pot of salted water going for the noodles. Don’t wait—if you’re anything like me, you’ll forget and then stand there muttering when everything else is ready.
- Pop a big pan (I use my mum’s old nonstick skillet, despite the scratches) on medium-high. Drizzle in the olive oil and half the butter. When it’s hot, toss in your sliced beef. Sear until it’s got some color, but don’t overcook it—it only needs a minute or two per side. I take it out when it’s still a bit pink. (It’ll finish cooking later, promise!)
- Turn the heat to medium, chuck in the rest of the butter, onions, and mushrooms. Sauté for 5–6 minutes. The mushrooms will look weird and watery at first but soon enough, they’ll start to shrink and brown. Garlic goes in now—stir for another minute or so, but don’t let it burn. Smells pretty dreamy, right?
- Sprinkle in the flour, stir like mad to coat the onions and mushrooms. Cook for about a minute; it’ll look kind of pasty—this is normal (at least in my kitchen).
- Slowly pour in the beef stock while stirring like you mean it. Add the mustard. Bring to a gentle simmer and let it bubble gently for about 4–5 minutes, until it all thickens up a bit. If it’s too thick, splash in more broth. Too thin? Simmer a little longer.
- Stir the beef (plus any juices) back into the pan. Let it all reheat together for about 2 minutes.
- Now comes the nerve-wracking part—lower the heat and add the sour cream. Stir gently, don’t boil or it might split (don’t panic if it does, it still tastes great). This is where I usually sneak a taste. Salt and pepper till you like it.
- Bowl up your cooked egg noodles (I never bother with the colander if I’m feeling lazy—just fish them out with tongs). Pile on that beefy sauce, stick some chopped parsley on top if you want to get fancy, and there you go!
Notes I’ve Learned (Usually the Hard Way)
- If your sauce looks weird after the sour cream, don’t stress; it settles down once you serve it.
- Leaner cuts of beef mean less flavor but easier chewing; trade-off, I guess.
- Actually, letting it sit for ten minutes before serving mellows all the flavors—you can almost taste the patience.
Variations I’ve Tried (And a Few Regrets)
- Swapped the beef for leftover roast chicken—totally workable, but then I had to call it Chicken Stroganoff (the outrage!).
- Used Greek yogurt instead of sour cream: a bit tangier, but lighter if you’re into that.
- Once tried with white wine instead of broth, and honestly, it was far too boozy. My partner still brings it up. Oops?
What You’ll Need (I Improvise All the Time Anyway)
- Large nonstick skillet or frying pan (But I’ve used a regular pot when my good skillet was “mysteriously” dirty)
- Big pot for noodles
- Wooden spoon or spatula (or a clean ruler once, but that’s another story)
- Chopping board & sharp-ish knife
Storing Leftovers (Not That There’s Ever Any)
Keep in an airtight tub in the fridge for up to two days—though honestly, in my house it never lasts more than a day! Reheated stroganoff tastes even better, I think. Freezing? You can, but it can go a bit weird when thawed; still, it beats making lunch from scratch.
Serving Up—My Way
I love serving this with a side of pickles (don’t knock it till you try it) and steamed green beans. My dad always demanded extra black pepper, so there’s usually a grinder on the table. As for the noodles—big bowls, please! My brother used to mix in peas, but I’ve never signed up for that experiment.
Pro Tips (AKA, How I’ve Messed Up Before)
- Don’t rush browning the beef—if you dump in too much at once, it’ll just steam and go gray. (I learned that the hard way.)
- Add the sour cream after you’ve turned off the heat; I once dumped it in too early and got a sad, grainy mess. Still edible, just not pretty!
- If you over-salt, add a splash of cream or even milk—it smooths things out. Or so I tell myself.
Questions I Get About This Recipe (Or, Let’s Solve Your Dinner Panic)
- Can I use a slow cooker? Yep—brown everything first, then dump in the slow cooker for a few hours. Add the sour cream at the very end.
- I don’t have egg noodles—help! No worries, use any wide pasta you’ve got. I once used spiral pasta after running out and nobody even noticed.
- Can I leave out mushrooms? Sure thing, or swap for something else like zucchini. My youngest can spot mushrooms from a mile away, so I leave them chunky or just skip ‘em for her.
- How do I make this gluten-free? Use cornstarch instead of flour and gluten-free noodles—it works, but it’s a touch less creamy. Still, it’s tasty!
- Can I make this ahead? Absolutely. And actually, I think it tastes better the next day—well, if you can resist it that long.
Oh, and before I forget—don’t be afraid to make it your own. Cooking’s half recipe, half attitude anyway (sometimes a little magic, too, but usually just extra butter).
Ingredients
- 500g (about 1 pound) beef sirloin or rump steak, thinly sliced (I sometimes use ground beef when I'm out of steak—don't judge, it totally works!)
- 1 large onion, chopped (Red or yellow, whichever is rolling around in your veggie drawer)
- 2 cloves garlic, minced (Or more. I never measure garlic on purpose—living dangerously.)
- 200g (roughly 7oz) mushrooms, sliced (Button, cremini, or even portobello; I’ve used canned in a pinch, it’s fine)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil (My grandmother swore by vegetable oil, but I can’t tell the difference)
- 2 tablespoons all-purpose flour
- 1 cup beef broth (Chicken will work, but the beefy stuff has more oomph)
- 1 tablespoon Dijon mustard (Or the “yellow stuff” in a squeeze bottle, it’s all good)
- ¾ cup sour cream (Greek yogurt if you’re feeling healthy-ish, though I like the tang sour cream brings)
- Salt and black pepper (I’m painfully unscientific here, just sprinkle-taste-repeat)
- A handful fresh parsley, chopped (Totally optional, for when you want it to look fancy)
- 350g (about 12oz) egg noodles, cooked to package instructions
Instructions
-
1First thing: get that pot of salted water going for the noodles. Don’t wait—if you’re anything like me, you’ll forget and then stand there muttering when everything else is ready.
-
2Pop a big pan (I use my mum’s old nonstick skillet, despite the scratches) on medium-high. Drizzle in the olive oil and half the butter. When it’s hot, toss in your sliced beef. Sear until it’s got some color, but don’t overcook it—it only needs a minute or two per side. I take it out when it’s still a bit pink. (It’ll finish cooking later, promise!)
-
3Turn the heat to medium, chuck in the rest of the butter, onions, and mushrooms. Sauté for 5–6 minutes. The mushrooms will look weird and watery at first but soon enough, they’ll start to shrink and brown. Garlic goes in now—stir for another minute or so, but don’t let it burn. Smells pretty dreamy, right?
-
4Sprinkle in the flour, stir like mad to coat the onions and mushrooms. Cook for about a minute; it’ll look kind of pasty—this is normal (at least in my kitchen).
-
5Slowly pour in the beef stock while stirring like you mean it. Add the mustard. Bring to a gentle simmer and let it bubble gently for about 4–5 minutes, until it all thickens up a bit. If it’s too thick, splash in more broth. Too thin? Simmer a little longer.
-
6Stir the beef (plus any juices) back into the pan. Let it all reheat together for about 2 minutes.
-
7Now comes the nerve-wracking part—lower the heat and add the sour cream. Stir gently, don’t boil or it might split (don’t panic if it does, it still tastes great). This is where I usually sneak a taste. Salt and pepper till you like it.
-
8Bowl up your cooked egg noodles (I never bother with the colander if I’m feeling lazy—just fish them out with tongs). Pile on that beefy sauce, stick some chopped parsley on top if you want to get fancy, and there you go!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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