How to Make Beef Stroganoff with Egg Noodles
Making Beef Stroganoff is simpler than it seems, and with a few easy steps, you’ll have a rich and creamy dish that’s perfect for any occasion.
Step 1: Cook the Egg Noodles
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until tender.
- Drain the noodles and toss them with 1 tbsp of butter to prevent sticking. Set aside.
Step 2: Sear the Beef
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the beef strips, season with salt and black pepper, and sear for 1-2 minutes per side until browned.
- Remove the beef from the skillet and set aside.
Step 3: Sauté the Aromatics and Mushrooms
- In the same skillet, add the remaining olive oil and butter. Sauté the onions until soft and translucent, about 3 minutes.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender, about 5 minutes.
Step 4: Create the Sauce
- Stir in the Worcestershire sauce, Dijon mustard, and smoked paprika, mixing well.
- Pour in the beef broth and bring to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld.
- If you prefer a thicker sauce, whisk the flour with 2 tbsp of water and stir it into the pan. Cook for another 2 minutes until the sauce thickens slightly.
Step 5: Add the Beef and Sour Cream
- Lower the heat to medium and return the cooked beef to the skillet.
- Stir in the sour cream, ensuring it blends smoothly into the sauce. Cook for another 2-3 minutes until heated through. Do not let it boil, as the sour cream may curdle.
Step 6: Serve and Garnish
- Divide the buttered egg noodles onto serving plates.
- Spoon the beef stroganoff over the noodles and garnish with freshly chopped parsley.
- Serve immediately and enjoy!
How Long to Cook Beef Stroganoff
The cooking time for Beef Stroganoff depends on the cut of beef used and how tender you want it. Here’s a general guideline to ensure the perfect texture:
- Tender cuts (sirloin, tenderloin, ribeye): Cook for 1-2 minutes per side when searing, then just a few minutes in the sauce to avoid overcooking.
- Tougher cuts (chuck, stew meat): If using tougher cuts, consider simmering them in the sauce for 30-40 minutes until tender.
To achieve the best flavor and texture, avoid overcooking the beef, as it can become chewy.
How to Store Leftovers
If you have any leftovers, Beef Stroganoff stores well and reheats easily. Follow these storage tips for the best results:
- Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth if needed to loosen the sauce.
- Freezer: Beef Stroganoff can be frozen, but the sour cream may separate slightly. To freeze, let the dish cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Tips for the Best Beef Stroganoff
For a Stroganoff that’s rich, flavorful, and creamy every time, keep these expert tips in mind:
- Choose the Right Beef: Use tender cuts like sirloin or tenderloin for the best results. If using tougher cuts, simmer longer for tenderness.
- Don’t Overcook the Sour Cream: Add the sour cream at the end and keep the heat low to prevent curdling.
- Balance the Flavors: Worcestershire sauce and Dijon mustard add tang and depth—adjust them to taste for the perfect balance.
- Serve Immediately: This dish is best enjoyed fresh, so serve it as soon as it’s ready for the best texture and flavor.
- Customize Your Side: While egg noodles are traditional, you can serve the Stroganoff over rice, mashed potatoes, or even zucchini noodles for a lighter option.
Save this recipe for later and enjoy a restaurant-quality meal at home!
