Beef Stroganoff Noodles – Comforting, Creamy, and Weeknight-Friendly
Beef Stroganoff Noodles is the kind of meal that feels like a hug in a bowl. It’s creamy, savory, and loaded with tender beef and mushrooms—all tossed with buttery egg noodles. The flavors are rich without being heavy, and the whole dish comes together surprisingly fast.
Whether you’re feeding a hungry family or just want a cozy dinner with minimal fuss, this recipe delivers. Best of all, it uses simple ingredients you probably already have.
Beef Stroganoff Noodles - Comforting, Creamy, and Weeknight-Friendly
Ingredients
Method
- Prep the beef. Freeze the steak for 15 minutes to firm it up. Slice thinly across the grain. Season with salt and pepper.
- Cook the noodles. Bring a large pot of salted water to a boil.Cook egg noodles according to package directions until just tender. Drain, toss with a small knob of butter, and set aside.
- Sear the beef. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the beef in a single layer and sear 1 to 2 minutes per side until browned but not fully cooked.Transfer to a plate. Repeat with remaining beef and another splash of oil if needed.
- Sauté the vegetables. Lower heat to medium. Add butter to the same skillet.Stir in onions and cook 3 to 4 minutes until softened. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until their moisture evaporates and they brown, about 6 to 8 minutes.Add garlic and cook 30 seconds, until fragrant.
- Build the sauce. Sprinkle flour over the mushroom mixture and stir for 30 seconds. Slowly pour in beef broth while stirring, scraping up browned bits from the pan. Add Worcestershire sauce and Dijon.Simmer 2 to 3 minutes until slightly thickened.
- Finish with sour cream. Turn heat to low. Stir in sour cream until smooth. If the sauce seems too thick, add a splash of water or more broth.Taste and adjust salt and pepper. Add a small squeeze of lemon juice if you want extra brightness.
- Combine and warm through. Return the seared beef and any juices to the pan. Add the cooked noodles and toss to coat evenly.Warm for 1 to 2 minutes, just until the beef is cooked to your liking and the noodles are glossy.
- Serve. Top with chopped parsley and freshly cracked pepper. Serve hot.
Why This Recipe Works
This version focuses on big flavor with a short ingredient list. Searing the beef first builds a flavorful base.
Then, sautéed onions, garlic, and mushrooms add depth and a touch of sweetness. Deglazing with broth and a bit of Dijon brings balance and brightness.
Stirring in sour cream at the end creates a silky sauce that clings to the noodles without getting gloopy. Using wide egg noodles keeps the dish sturdy and satisfying.
It’s a classic made practical for any night of the week.
What You’ll Need
- 12 ounces wide egg noodles
- 1 pound beef sirloin or flank steak, thinly sliced across the grain
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 10 ounces cremini or button mushrooms, sliced
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour (for thickening)
- 1 cup beef broth (low-sodium recommended)
- 1 tablespoon Worcestershire sauce
- 1 to 2 teaspoons Dijon mustard
- 1/2 cup sour cream (full-fat preferred for best texture)
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: A squeeze of lemon juice or a splash of white wine for brightness
Instructions
- Prep the beef. Freeze the steak for 15 minutes to firm it up. Slice thinly across the grain. Season with salt and pepper.
- Cook the noodles. Bring a large pot of salted water to a boil.Cook egg noodles according to package directions until just tender. Drain, toss with a small knob of butter, and set aside.
- Sear the beef. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the beef in a single layer and sear 1 to 2 minutes per side until browned but not fully cooked.Transfer to a plate. Repeat with remaining beef and another splash of oil if needed.
- Sauté the vegetables. Lower heat to medium. Add butter to the same skillet.Stir in onions and cook 3 to 4 minutes until softened. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until their moisture evaporates and they brown, about 6 to 8 minutes.
Add garlic and cook 30 seconds, until fragrant.
- Build the sauce. Sprinkle flour over the mushroom mixture and stir for 30 seconds. Slowly pour in beef broth while stirring, scraping up browned bits from the pan. Add Worcestershire sauce and Dijon.Simmer 2 to 3 minutes until slightly thickened.
- Finish with sour cream. Turn heat to low. Stir in sour cream until smooth. If the sauce seems too thick, add a splash of water or more broth.Taste and adjust salt and pepper. Add a small squeeze of lemon juice if you want extra brightness.
- Combine and warm through. Return the seared beef and any juices to the pan. Add the cooked noodles and toss to coat evenly.Warm for 1 to 2 minutes, just until the beef is cooked to your liking and the noodles are glossy.
- Serve. Top with chopped parsley and freshly cracked pepper. Serve hot.
Keeping It Fresh
Leftovers keep well for 3 days in the fridge in an airtight container. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce.
The sour cream can separate if overheated, so keep the temperature modest.
If you plan to make it ahead, cook and store the noodles separately from the sauce. Combine when reheating to keep the texture of the noodles springy. This also prevents the sauce from getting absorbed.
Why This is Good for You
- Protein and iron: The beef offers protein for energy and iron for healthy blood flow.
- Mushrooms add minerals: They bring selenium, B vitamins, and umami, boosting flavor without extra salt.
- Balanced comfort: A mix of carbs, fats, and protein keeps you satisfied and steady.
- Customizable richness: You control the creaminess by choosing full-fat or light sour cream, or swapping in Greek yogurt.
Common Mistakes to Avoid
- Overcooking the beef: Thin slices cook fast.Sear for color, then finish gently in the sauce.
- Crowding the pan: Too much beef at once steams instead of browns. Work in batches for better flavor.
- Boiling the sauce after adding sour cream: High heat can cause curdling. Keep it low and slow.
- Skipping the deglaze: Those browned bits are flavor gold.Scrape them up with broth for a deeper sauce.
- Overcooking noodles: Slightly tender is best. They’ll continue to soften when tossed in the sauce.
Variations You Can Try
- Ground beef stroganoff: Use 1 pound ground beef. Brown it, drain excess fat, then continue with the onions and mushrooms.
- Chicken or turkey: Swap with thinly sliced chicken breast or turkey cutlets.Cook the same way as the beef.
- Lighter dairy: Use Greek yogurt instead of sour cream. Temper it by stirring in a ladle of warm sauce first, then add to the pan off heat.
- Herb twist: Add fresh thyme, tarragon, or dill for a brighter, more aromatic finish.
- Extra veggies: Stir in baby spinach at the end or add peas for sweetness and color.
- Gluten-free: Use gluten-free noodles and swap the flour for cornstarch (mix 2 teaspoons with a little cold water to make a slurry, then add to the simmering sauce).
- Wine finish: Deglaze the pan with 1/4 cup dry white wine before adding broth for a restaurant-style touch.
FAQ
What’s the best cut of beef for stroganoff?
Sirloin, flank, or tenderloin work well because they’re tender and cook quickly. Slice thinly across the grain for the best texture.
Can I make this ahead?
Yes.
Make the sauce and beef, cool, and refrigerate. Cook noodles fresh and combine when reheating, thinning with a splash of broth as needed.
How do I prevent the sauce from curdling?
Keep the heat low when adding sour cream and avoid boiling after it’s stirred in. If using yogurt, temper it with warm sauce first and add off heat.
Can I skip mushrooms?
You can, but they add depth.
If you’re not a fan, try diced zucchini or extra onions for body and sweetness.
What can I use instead of egg noodles?
Pappardelle, fusilli, or even rice work well. For a lighter option, serve over cauliflower rice or mashed potatoes for extra comfort.
Is there a dairy-free option?
Use plant-based butter and sour cream alternatives, or make a creamy base with cashew cream. Choose a rich broth for full flavor.
How can I thicken the sauce without flour?
Use a cornstarch slurry (2 teaspoons cornstarch mixed with 2 teaspoons cold water).
Stir into the simmering sauce and cook until glossy.
Can I freeze Beef Stroganoff Noodles?
The sauce freezes better than the combined dish. Freeze the beef and sauce separately for up to 2 months. Thaw, reheat gently, and add freshly cooked noodles.
Wrapping Up
Beef Stroganoff Noodles is a timeless, cozy meal that’s easy to make and easy to love.
With a few simple steps and familiar ingredients, you get tender beef, savory mushrooms, and a creamy sauce that coats every noodle. Keep it classic or make it your own with the variations above. Either way, it’s the kind of dinner that brings everyone to the table with smiles.
