Go Back
To achieve that signature depth of flavor in your Savory Beef Stroganoff, proper sautéing of the beef is crucial. Start by using a high-quality cut of beef, such as sirloin or tenderloin, which will provide tenderness and flavor. Cut the beef into thin strips, approximately 1/4 inch thick, to ensure even cooking.

Easy Beef Stroganoff with Egg Noodles

Discover the warmth of Savory Beef Stroganoff Delight, a classic comfort food that combines tender beef sirloin, fresh mushrooms, and a creamy sour cream sauce, all served over egg noodles. This dish is steeped in history, originating from Russia and now embraced worldwide with countless variations. Learn about the nutritious ingredients, step-by-step preparation, and tips for an impressive presentation. Perfect for family dinners or cozy nights, this recipe is sure to satisfy your cravings.
Print Recipe Pin Recipe

Ingredients
  

1 pound (450g) beef sirloin, thinly sliced against the grain

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces (225g) fresh mushrooms, sliced (either button or cremini)

1 teaspoon smoked paprika

1 cup beef broth (low sodium preferred)

1 cup sour cream (room temperature)

2 tablespoons Worcestershire sauce

Salt and freshly ground black pepper, to taste

12 ounces (340g) egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to the package instructions until they reach an al dente texture. Once cooked, drain the noodles and set them aside in a warm bowl.

    Sauté the Beef: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the sliced beef. Season generously with salt and pepper. Cook the beef for about 3-4 minutes, stirring occasionally, until it is well browned. Carefully remove the beef from the skillet and transfer it to a plate, covering it to keep warm.

      Cook the Vegetables: Using the same skillet, lower the heat slightly and add the chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent. Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 4-5 minutes, stirring occasionally, until the mushrooms are soft and slightly browned.

        Combine Ingredients: Sprinkle the smoked paprika over the sautéed vegetables and stir for about 30 seconds to release the flavors. Pour in the beef broth and Worcestershire sauce, increasing the heat to bring the mixture to a gentle simmer. Allow it to cook for approximately 5 minutes, stirring occasionally, to reduce the sauce slightly.

          Add the Beef and Cream: Return the browned beef to the skillet and reduce the heat to low. Gently stir in the room temperature sour cream, mixing until everything is well combined. Heat until warm, ensuring not to boil the sauce to prevent curdling.

            Mix Noodles and Sauce: To serve, you can either toss the warm egg noodles directly in the skillet with the stroganoff sauce for even coating or plate the noodles separately and ladle the rich sauce over the top for a more visually appealing presentation.

              Garnish: Finish each plate with a sprinkle of freshly chopped parsley to add a vibrant pop of color and fresh flavor.

                Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4