Best Beef Stroganoff With Noodles

Here is my favorite beef stroganoff recipe, with tender strips of beef, creamy mushroom sauce, and egg noodles that soak up all those rich, savory flavors.

This beef stroganoff is my family’s go-to comfort food on busy weeknights. I usually make a big batch so we can have leftovers the next day. Nothing beats that creamy, hearty goodness when you need something warm and filling, right?

SAVE NOW

What Kind of Beef Should I Use?

For stroganoff, you want a tender cut that won’t get tough when cooked quickly over high heat. Sirloin steak is a great choice because it’s flavorful and reasonably priced, while ribeye will give you an even more tender result if you don’t mind spending a bit more. Both cuts work well because they have enough marbling to stay juicy but aren’t so tough that they need long, slow cooking. When you’re at the store, look for steaks that are at least ¾ inch thick so you can cut them into nice bite-sized strips. Just make sure to slice your beef against the grain – this breaks up the muscle fibers and makes each bite more tender.

SAVE NOW

Options for Substitutions

This classic stroganoff is pretty forgiving when it comes to swaps, so here’s what you can try:

• Sirloin steak or ribeye: If these cuts are too pricey, beef tenderloin tips work great, or you can use ground beef for a budget-friendly version. Just brown the ground beef and drain any excess fat before continuing.
• Egg noodles: Wide egg noodles are traditional, but you can serve this over rice, regular pasta like fettuccine, or even mashed potatoes if you want something different.
• Sour cream: Greek yogurt makes a good substitute – just stir it in at the very end and don’t let it boil or it might curdle. Heavy cream works too, though it won’t have that tangy flavor.
• Mushrooms: White button, cremini, or baby bella mushrooms all work well. If someone in your family doesn’t like mushrooms, you can leave them out or add extra onions instead.
• Dijon mustard: Regular yellow mustard works in a pinch, though you might want to use a bit less since it’s milder than Dijon.
• Beef broth: Chicken broth or vegetable broth can work as substitutes, though beef broth gives the richest flavor for this dish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef stroganoff is overcooking the beef, which turns tender sirloin into chewy, tough pieces – sear the steak quickly over high heat for just 2-3 minutes per side, then remove it from the pan and add it back only during the last few minutes of cooking.

Another common error is adding the sour cream while the pan is still over high heat, which causes it to curdle and break – always remove the pan from heat or turn it to low before stirring in the sour cream.

Don’t skip dredging your beef in flour before searing, as this not only helps create a nice crust but also naturally thickens your sauce as it cooks.

Finally, make sure to cook your mushrooms until they release their moisture and start to brown, which usually takes 5-7 minutes – wet, pale mushrooms will make your sauce watery and bland.

SAVE NOW

What to Serve With Beef Stroganoff?

While beef stroganoff is already pretty hearty on its own with those tender egg noodles, I love adding a simple side salad with mixed greens and a light vinaigrette to cut through all that creamy richness. Steamed green beans or roasted broccoli work great too since the fresh vegetables balance out the savory, creamy sauce perfectly. If you’re feeding a crowd or just want to make it extra filling, some warm dinner rolls or crusty bread are perfect for soaking up any leftover sauce on your plate. For a cozy touch, try serving it with some buttered peas or carrots on the side.

Storage Instructions

Refrigerate: Beef stroganoff keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those flavors have more time to meld together. Just store the noodles separately if you can to prevent them from getting mushy.

Freeze: You can freeze the stroganoff sauce and beef for up to 3 months, but I’d recommend leaving out the sour cream and adding it fresh when you reheat. The dairy can get a bit weird when frozen. Store it in freezer-safe containers or bags, and cook fresh noodles when you’re ready to eat.

Warm Up: Gently reheat your stroganoff on the stovetop over medium-low heat, stirring occasionally until warmed through. If it seems too thick, just add a splash of beef broth or water. You can also microwave it in 30-second intervals, stirring between each one to heat it evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1750
• Protein: 110-125 g
• Fat: 95-110 g
• Carbohydrates: 60-70 g

Ingredients

For the beef preparation:

• 1 1/2 lb sirloin steak or ribeye
• 1 tbsp all-purpose flour
• 1/2 tsp seasoned salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

For the sauce:

• 2 tbsp salted butter
• 1 small yellow onion, diced
• 8 oz white or cremini mushrooms, sliced
• 1 garlic clove, minced
• 2 tbsp all-purpose flour
• 14.5 oz beef broth
• 2 tsp worcestershire sauce
• 1/2 tbsp dijon mustard
• 1/2 tsp dried thyme leaves
• 1/2 cup sour cream

For serving:

• Egg noodles, pasta, or mashed potatoes

Step 1: Prepare and Season the Steak

• 1 1/2 lb sirloin steak or ribeye
• 1 tbsp all-purpose flour
• 1/2 tsp seasoned salt
• 1/2 tsp black pepper

Pat the sirloin or ribeye steak dry with a paper towel, then cut it into ½-inch thick strips or 1-inch cubes as preferred.

Season the beef with 1/2 teaspoon of seasoned salt and 1/2 teaspoon of black pepper.

Toss the beef with 1 tablespoon of all-purpose flour, ensuring all pieces are lightly coated.

Shake off any excess flour before cooking.

Step 2: Brown the Beef

• 2 tbsp olive oil
• beef pieces from Step 1

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.

Working in small batches, brown the floured beef on each side for about 1 minute until lightly browned, but not fully cooked through.

Transfer each batch of browned beef to a plate and set aside.

Step 3: Cook the Onion, Mushrooms, and Garlic

• 2 tbsp salted butter
• 1 small yellow onion, diced
• 8 oz white or cremini mushrooms, sliced
• 1 garlic clove, minced

Reduce the heat to medium.

Add 2 tablespoons of salted butter to the skillet, then add the diced onion.

Sauté until the onion is softened, about 4-5 minutes.

Add the sliced mushrooms and minced garlic; continue to cook until the mushrooms are softened, about 4 minutes.

Stir occasionally to prevent sticking.

Step 4: Build the Sauce Base

• 2 tbsp all-purpose flour
• 14.5 oz beef broth
• 2 tsp Worcestershire sauce
• 1/2 tbsp Dijon mustard
• 1/2 tsp dried thyme leaves
• onion, mushrooms, and garlic mixture from Step 3

Sprinkle the remaining 2 tablespoons of all-purpose flour over the cooked mushroom mixture and stir well.

Cook for 1 minute to eliminate the raw flour taste.

Then, pour in the beef broth, Worcestershire sauce, Dijon mustard, and dried thyme leaves.

Bring the mixture to a boil while stirring to prevent lumps, then reduce the heat and let the sauce simmer, uncovered, for 5 minutes to thicken.

Step 5: Finish with Beef and Sour Cream

• browned beef from Step 2
• sauce with vegetables from Step 4
• 1/2 cup sour cream

Return the browned beef and any collected juices from the plate to the skillet with the thickened sauce.

Cook for 2 additional minutes, just until the beef is heated through.

Remove the pan from the heat and immediately stir in the sour cream until the sauce becomes creamy.

Taste and adjust seasoning with additional salt and pepper if desired.

I like to let the dish rest for a couple minutes off the heat so the beef stays tender.

Step 6: Serve the Beef Stroganoff

• egg noodles, pasta, or mashed potatoes
• beef stroganoff from Step 5

Serve the creamy beef stroganoff over cooked egg noodles, pasta, or mashed potatoes as desired.

Garnish with chopped fresh parsley if you have it on hand for a touch of color and fresh flavor.

Best Beef Stroganoff With Noodles

Delicious Best Beef Stroganoff With Noodles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 1675 kcal

Ingredients

  

For the beef preparation:

• 1 1/2 lb sirloin steak or ribeye
• 1 tbsp all-purpose flour
• 1/2 tsp seasoned salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

For the sauce:

• 2 tbsp salted butter
• 1 small yellow onion, diced
• 8 oz white or cremini mushrooms, sliced
• 1 garlic clove, minced
• 2 tbsp all-purpose flour
• 14.5 oz beef broth
• 2 tsp Worcestershire sauce
• 1/2 tbsp Dijon mustard
• 1/2 tsp dried thyme leaves
• 1/2 cup sour cream

For serving:

• egg noodles, pasta, or mashed potatoes

Instructions

 

• Pat the sirloin or ribeye steak dry with a paper towel, then cut it into ½-inch thick strips or 1-inch cubes as preferred. Season the beef with 1/2 teaspoon of seasoned salt and 1/2 teaspoon of black pepper. Toss the beef with 1 tablespoon of all-purpose flour, ensuring all pieces are lightly coated. Shake off any excess flour before cooking.
• Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Working in small batches, brown the floured beef on each side for about 1 minute until lightly browned, but not fully cooked through. Transfer each batch of browned beef to a plate and set aside.
• Reduce the heat to medium. Add 2 tablespoons of salted butter to the skillet, then add the diced onion. Sauté until the onion is softened, about 4-5 minutes. Add the sliced mushrooms and minced garlic; continue to cook until the mushrooms are softened, about 4 minutes. Stir occasionally to prevent sticking.
• Sprinkle the remaining 2 tablespoons of all-purpose flour over the cooked mushroom mixture and stir well. Cook for 1 minute to eliminate the raw flour taste. Then, pour in the beef broth, Worcestershire sauce, Dijon mustard, and dried thyme leaves. Bring the mixture to a boil while stirring to prevent lumps, then reduce the heat and let the sauce simmer, uncovered, for 5 minutes to thicken.
• Return the browned beef and any collected juices from the plate to the skillet with the thickened sauce. Cook for 2 additional minutes, just until the beef is heated through. Remove the pan from the heat and immediately stir in the sour cream until the sauce becomes creamy. Taste and adjust seasoning with additional salt and pepper if desired. I like to let the dish rest for a couple minutes off the heat so the beef stays tender.
• Serve the creamy beef stroganoff over cooked egg noodles, pasta, or mashed potatoes as desired. Garnish with chopped fresh parsley if you have it on hand for a touch of color and fresh flavor.