Creamy Beef Stroganoff with Egg Noodles – Easy Comfort Food

There’s something deeply comforting about a bowl of beef stroganoff with egg noodles.

It’s creamy, hearty, and packed with savory richness that just wraps you in warmth.

I often make this dish when I want a dinner that feels fancy but is surprisingly simple.

The steak is tender, the mushrooms earthy, and the sour cream sauce adds that tangy finish I crave.

Why You’ll Love This Recipe

Comfort in every bite – This creamy mushroom stroganoff wraps me in cozy flavors I never get tired of.

Quick weeknight hero – It looks fancy but comes together in under 30 minutes.

One-pan wonder – Minimal cleanup, maximum satisfaction.

Kid-approved – The savory sauce and tender steak make even picky eaters happy.

Crowd-pleasing classic – It’s always a hit at potlucks, family dinners, or cozy nights in.

What You’ll Need (Ingredient Highlights)

Sirloin steak: Tender and flavorful, perfect for quick cooking.

Egg noodles: Classic base for soaking up that creamy sauce.

Mushrooms and onions: Add earthy depth and a touch of sweetness.

Sour cream: The secret to a luscious, tangy finish.

Dijon mustard and Worcestershire sauce: They boost umami and balance the flavors beautifully.

Pro Tips Before You Start

Sear the steak in batches so it browns, not steams.

Use low-sodium beef broth to control saltiness.

Don’t skip the Dijon—it’s subtle but makes a difference.

Add sour cream off heat to prevent curdling.

How to Make Beef Stroganoff with Egg Noodles

Step 1: Cook the noodles

Bring a large pot of salted water to a boil.

Cook the egg noodles according to the package directions. Drain and set aside.

Step 2: Prep and coat the steak

In a large bowl, mix flour, salt, and pepper.

Toss the steak slices in this mixture. Keep any leftover flour—it’ll be used for thickening later.

Step 3: Sear the steak

Heat olive oil in a large skillet over medium-high heat.

Brown the steak strips in batches, then transfer to a bowl and set aside.

Step 4: Cook the onions

In the same skillet, melt the butter.

Reduce heat to medium and sauté the onions until they turn soft and translucent.

Step 5: Add mushrooms and garlic

Add mushrooms and garlic to the skillet.

Cook for 2 minutes, stirring often, until fragrant.

Step 6: Make the sauce base

Sprinkle in the remaining flour and stir to coat the veggies.

Pour in the beef broth gradually, stirring continuously to avoid lumps.

Step 7: Season and thicken

Stir in Dijon mustard, dried thyme, and Worcestershire sauce.

Let the mixture simmer for about 4 minutes until the sauce thickens slightly.

Step 8: Add steak and sour cream

Return the steak to the skillet and warm it through.

Remove from heat and gently stir in the sour cream.

Step 9: Serve

Spoon the beef and mushroom sauce over the cooked noodles.

Garnish with chopped parsley and serve warm.

What to Serve It With

A fresh green salad or roasted green beans makes a nice, light contrast.

Crusty bread is great for wiping the plate clean!

Variations / Substitutions

Use Greek yogurt instead of sour cream for a lighter version.

Swap sirloin with ground beef or chicken for a twist.

Add a splash of white wine for extra depth.

Try baby bella or cremini mushrooms for more flavor.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove or microwave—add a splash of broth or water if the sauce thickens too much.

FAQs

Can I freeze beef stroganoff?
Yes, though the sauce texture may change slightly. Freeze without noodles and reheat gently.

Can I make it ahead of time?
Absolutely! The flavors deepen overnight. Just reheat and serve over fresh noodles.

Can I use a different cut of beef?
Yes, flank steak or ribeye works too. Just slice thinly against the grain.

What can I use instead of sour cream?
Plain Greek yogurt or crème fraîche are great alternatives.

Is it gluten-free?
Use gluten-free noodles and a gluten-free flour blend to thicken the sauce.

Can I skip the mushrooms?
Sure! You can add more onions or substitute with bell peppers if preferred.

How do I keep the sour cream from curdling?
Always add it off heat and stir gently—this keeps the sauce smooth and creamy.

Final Thoughts

This beef stroganoff with egg noodles is one of those dishes that feels like a warm hug in a bowl.

It’s elegant enough for guests, but easy enough for a weeknight dinner.

Once you try it, I’m pretty sure it’ll become part of your regular rotation.