There are some dishes that just feel like a warm hug in a bowl, and for me, a truly great Creamy Beef Stroganoff with Egg Noodles is right at the top of that list. It’s a meal I turn to on a chilly evening when the day has been long and all we want is something deeply satisfying and flavourful without spending hours in the kitchen. The magic is in the details: the tender strips of beef, the earthy mushrooms, and that luscious, tangy sauce that coats every single strand of noodle. It’s a dish that feels both rustic and a little bit elegant at the same time.

The inspiration for this particular version came from a little bistro I stumbled upon during a weekend trip to Vienna. Their stroganoff had a depth of flavour I’d never experienced before, and I spent the next month trying to recreate it. This version, with its touch of mustard and smoked paprika, is the result of that quest. It’s a recipe that has been tweaked and perfected until it earned a permanent spot in my family’s meal rotation. It’s ideal for a cosy night in but also special enough to serve when you have friends over for dinner.

We’re going to walk through how to get that beef meltingly tender, how to build layers of flavour in the sauce, and the secret to making sure your creamy sauce never splits. This isn’t just about following steps; it’s about understanding the techniques that transform good ingredients into a spectacular meal. So, let’s get the pan on and create a beautiful Beef Stroganoff together.

Recipe Overview

This recipe focuses on building a deeply savoury sauce and ensuring the beef is perfectly tender. The combination of mushrooms, onions, and that classic soured cream finish creates a balanced, rich dish. After testing this recipe five times, I finally got the balance of tang and richness just right, ensuring the sauce is creamy without being heavy. It comes together surprisingly fast for a dish with such complex flavour.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Creamy Beef Stroganoff Egg Noodles

• Rich and Savoury Flavour: We build layers of taste, starting with the beautifully browned beef and earthy mushrooms, then deglazing the pan with rich beef stock. The sauce is finished with Dijon mustard and soured cream for a delightful tangy note that cuts through the richness.
• Ready in Under 45 Minutes: From start to finish, this impressive meal is on the table in about 40 minutes, which makes it brilliant for a weeknight when you’re craving something special. It’s a faster alternative to slow-cooked dishes like my Grilled Lamb Chops but just as satisfying.
• A Wonderfully Flexible Recipe: You can easily adapt this to your liking. Swap chestnut mushrooms for shiitake or a wild mushroom mix for a deeper flavour. A dash of brandy or white wine can be used to deglaze the pan for extra complexity.
• Great for a Cosy Dinner: This stroganoff recipe works beautifully for a quiet family dinner or a relaxed evening with friends. It feels sophisticated yet is undeniably comforting.
• Family Tested and Approved: This is one of those meals that always gets compliments in my house. My kids, who can be fussy about sauces, absolutely love how creamy this is over the soft egg noodles.

Creamy Beef Stroganoff Egg Noodles

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this stroganoff recipe, using good quality beef is key. I prefer to use sirloin steak as it stays wonderfully tender with a quick sear. When it comes to the soured cream, I always opt for a full-fat version; it’s less likely to split when added to the warm sauce. A good quality, grainy Dijon mustard also makes all the difference.

• 500g sirloin or rump steak, fat trimmed, cut into thin strips
• 1 tbsp olive oil
• 25g unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 250g chestnut mushrooms, sliced
• 1 tsp smoked paprika
• 1 tbsp plain flour
• 150ml beef stock, preferably low-salt
• 1 tbsp Dijon mustard
• 150g full-fat soured cream, at room temperature
• 300g wide egg noodles
• A small handful of fresh parsley, finely chopped, to garnish
• Salt and freshly ground black pepper

Ashley’s Tip: Don’t be tempted to slice your beef too thickly. Aim for strips about 5mm thick. This ensures they cook very quickly and stay tender, which is the hallmark of a great stroganoff.

How to Make Creamy Beef Stroganoff Egg Noodles

The process is straightforward. We focus on searing the beef properly first to lock in flavour, then building the sauce in the same pan to pick up all those delicious browned bits from the bottom. This method is all about layering flavours at each stage.

1. Prepare the Beef: Pat the beef strips dry with a paper towel and season generously with salt and pepper. This helps to get a fantastic sear. Heat the olive oil in a large, heavy-based frying pan or casserole dish over a medium-high heat.
2. Sear the Beef: Working in two batches to avoid overcrowding the pan, sear the beef strips for 1-2 minutes on each side until nicely browned. Don’t cook them all the way through at this stage. Remove the beef from the pan with a slotted spoon and set aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pan. Once it’s melted, add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Cook the Mushrooms: Add the sliced mushrooms to the pan and increase the heat slightly. Cook for about 8-10 minutes, allowing them to release their moisture and then brown nicely. This step is crucial for developing a deep, earthy flavour. I find that letting them sit without stirring for a few minutes at a time helps them caramelise better.
5. Build the Sauce Base: Sprinkle the smoked paprika and plain flour over the mushrooms and onions. Stir well and cook for 1 minute to cook out the raw flour taste.
6. Deglaze and Simmer: Gradually pour in the beef stock, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, scraping the bottom of the pan to lift any browned bits – this is where so much flavour lies! Let it simmer for 3-4 minutes until the sauce has thickened slightly.
7. Cook the Noodles: While the sauce simmers, cook the egg noodles in a large pot of salted boiling water according to the package directions. Once cooked, drain well.
8. Finish the Stroganoff: Reduce the heat under the sauce to low. Stir in the Dijon mustard. Return the seared beef and any accumulated juices to the pan. Let it warm through for a minute. Take the pan off the heat completely and let it cool for a moment before stirring in the soured cream. This is the most important step to prevent the sauce from splitting.
9. Serve: Season the stroganoff with salt and pepper to taste. Serve the creamy beef stroganoff immediately over the warm egg noodles, garnished with a generous sprinkle of fresh parsley.

Tips From My Kitchen

• Temperature Control is Key: The single most common issue with stroganoff is a split or curdled sauce. Always take the pan off the heat before adding the soured cream, and make sure your soured cream is at room temperature. This gentle introduction prevents the dairy from seizing up.
• The Secret Step: Deglazing: Don’t skip the step of scraping the bottom of the pan when you add the stock. Those caramelised bits, known as ‘fond’, are packed with concentrated beef and mushroom flavour. As Serious Eats explains, this technique is fundamental to building a flavourful pan sauce.
• Make-Ahead Prep: You can slice the beef, onion, and mushrooms a day in advance and store them in separate airtight containers in the fridge. This makes the final cooking process much faster on a busy day.
• Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over a low heat. You may need to add a splash of beef stock or water to loosen the sauce as it will thicken upon cooling. Avoid microwaving if possible, as it can make the beef tough and split the sauce.

Common Mistakes to Avoid

• Overcrowding the pan: When you add too much beef to the pan at once, it steams instead of sears. This means you won’t get that gorgeous brown crust that adds so much flavour. Always sear in batches, giving the beef strips plenty of space.
• Adding the Soured Cream to a Boiling Sauce: Adding cold soured cream directly to a bubbling hot sauce is a guaranteed way to make it curdle. Always lower the heat, and preferably take the pan off the stove entirely for a minute before stirring in the cream.
• Overcooking the Beef: The beef is cooked twice: once during the initial sear and again when it’s returned to the sauce. The initial sear should be very quick. The goal is just to brown the outside, leaving the inside rare. It will finish cooking gently in the sauce at the end.

Delicious Variations to Try

Once you’ve mastered the classic stroganoff recipe, it’s fun to experiment. It’s a very forgiving dish that works well with a few tweaks. For another versatile dinner idea, check out my recipe for Stuffed Peppers with Rice.

• A Touch of Spice: For a gentle, warming heat, add 1/4 teaspoon of cayenne pepper or a pinch of chilli flakes along with the smoked paprika.
• Mushroom Stroganoff (Vegetarian): Omit the beef and double the amount of mushrooms. Use a mix of portobello, shiitake, and chestnut mushrooms for a complex, ‘meaty’ texture. Use a rich vegetable stock instead of beef stock.
• Chicken or Pork Stroganoff: This recipe works wonderfully with other proteins. Use thinly sliced chicken breast or pork tenderloin, searing them just as you would the beef.

What to Serve With Creamy Beef Stroganoff Egg Noodles

While the egg noodles are the classic pairing, this creamy beef stroganoff is versatile. Here are a few of my favourite ways to serve it:

• Steamed Green Beans: A simple side of tender-crisp green beans, tossed with a little butter and black pepper, provides a lovely freshness and colour that contrasts with the rich sauce.
• A Crisp Green Salad: A simple lettuce and cucumber salad with a sharp lemon vinaigrette helps to cut through the creaminess of the dish, cleansing the palate between bites.
• Wine Pairing: A medium-bodied red wine like a Merlot or a Pinot Noir complements the earthy mushrooms and rich beef without overpowering the dish.

Frequently Asked Questions

Creamy Beef Stroganoff Egg Noodles

A classic comfort food dish featuring tender strips of beef and earthy mushrooms enveloped in a rich, tangy sour cream sauce. This hearty and satisfying meal is served over a bed of wide egg noodles.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Russian

Calories: 680

Ingredients Method Notes

Ingredients

  

• 500 g sirloin or rump steak fat trimmed, cut into thin strips
• 1 tbsp olive oil
• 25 g unsalted butter
• 1 large onion finely chopped
• 2 cloves garlic minced
• 250 g chestnut mushrooms sliced
• 1 tsp smoked paprika
• 1 tbsp plain flour
• 150 ml beef stock preferably low-salt
• 1 tbsp Dijon mustard
• 150 g full-fat soured cream at room temperature
• 300 g wide egg noodles
• A small handful of fresh parsley finely chopped, to garnish
• Salt and freshly ground black pepper

Method

 

1. Prepare the Beef: Pat the beef strips dry with a paper towel and season generously with salt and pepper. This helps to get a fantastic sear. Heat the olive oil in a large, heavy-based frying pan or casserole dish over a medium-high heat.
2. Sear the Beef: Working in two batches to avoid overcrowding the pan, sear the beef strips for 1-2 minutes on each side until nicely browned. Don't cook them all the way through at this stage. Remove the beef from the pan with a slotted spoon and set aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pan. Once it’s melted, add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Cook the Mushrooms: Add the sliced mushrooms to the pan and increase the heat slightly. Cook for about 8-10 minutes, allowing them to release their moisture and then brown nicely. This step is crucial for developing a deep, earthy flavour. I find that letting them sit without stirring for a few minutes at a time helps them caramelise better.
5. Build the Sauce Base: Sprinkle the smoked paprika and plain flour over the mushrooms and onions. Stir well and cook for 1 minute to cook out the raw flour taste.
6. Deglaze and Simmer: Gradually pour in the beef stock, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, scraping the bottom of the pan to lift any browned bits – this is where so much flavour lies! Let it simmer for 3-4 minutes until the sauce has thickened slightly.
7. Cook the Noodles: While the sauce simmers, cook the egg noodles in a large pot of salted boiling water according to the package directions. Once cooked, drain well.
8. Finish the Stroganoff: Reduce the heat under the sauce to low. Stir in the Dijon mustard. Return the seared beef and any accumulated juices to the pan. Let it warm through for a minute. Take the pan off the heat completely and let it cool for a moment before stirring in the soured cream. This is the most important step to prevent the sauce from splitting.
9. Serve: Season the stroganoff with salt and pepper to taste. Serve the creamy beef stroganoff immediately over the warm egg noodles, garnished with a generous sprinkle of fresh parsley.

Notes

To prevent the sour cream from curdling, ensure the pan is off the heat and has cooled for a moment before stirring it in. This dish is best served immediately for optimal texture.

I really hope you enjoy making this Creamy Beef Stroganoff with Egg Noodles. It’s a true labour of love that has become a staple in my kitchen, and I’m so happy to share it with you. It’s the kind of meal that brings everyone to the table and leaves them feeling happy and satisfied. If you do try it, please let me know how it turns out in the comments below – I love hearing from you!

Happy cooking,
Ashley Rivera