Beef Stroganoff over Egg Noodles
This creamy Beef Stroganoff over egg noodles is a classic comfort food, perfect for those evenings when you need a truly satisfying and filling dinner recipe. You’ll love how straightforward it is to prepare, making it an ideal choice for any home cook.
Key Ingredients & Substitutions
- Beef: Boneless chuck roast or sirloin steak work best. You can substitute with stew meat.
- Mushrooms: Fresh cremini or white button mushrooms.
- Sour Cream: Full-fat sour cream gives the best richness. You can use plain Greek yogurt for a lighter option.
- Beef Broth: Low-sodium beef broth is recommended.
Ingredients
Main:
- 1.5 lbs boneless beef chuck roast, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 8 oz cremini mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 12 oz egg noodles
Spices:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Calories per serving: Approximately 450-500
- Tools Needed: Large skillet or Dutch oven, large pot for noodles.
Step-by-Step Instructions
1. Sear the Beef
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef pieces and sear until browned on all sides. This step is crucial for developing deep flavor for your filling dinner recipe. Remove the beef and set it aside.
2. Sauté Aromatics
Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Next, add the sliced mushrooms and cook until they release their moisture and begin to brown.
3. Deglaze and Simmer
Return the beef to the skillet. Pour in the beef broth and stir in the garlic powder and onion powder. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the beef is tender.
4. Prepare the Noodles
While the beef is simmering, cook the egg noodles according to package directions in a separate large pot of boiling salted water. Drain them well once they are al dente.
5. Finish the Sauce
Remove the skillet from the heat. Stir in the sour cream until fully incorporated and the sauce is smooth and creamy. Season with salt and black pepper to taste.
6. Combine and Serve
Add the cooked and drained egg noodles directly to the skillet with the beef stroganoff. Toss gently to combine everything. Serve immediately for a truly satisfying filling dinner recipe.
Variation Ideas
- Add Vegetables: Stir in a cup of frozen peas or green beans during the last few minutes of simmering.
- Different Pasta: Use fettuccine or penne instead of egg noodles.
- Herb Boost: Garnish with fresh chopped parsley or chives for extra flavor and color.
Storage Instructions
You can store leftover Beef Stroganoff in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm on the stovetop over low heat or in the microwave, adding a splash of broth or water if the sauce is too thick.
Frequently Asked Questions (FAQ)
Q: Can you make this dish ahead of time?
A: Yes, you can prepare the beef and sauce portion ahead of time and store it separately from the noodles. Reheat the sauce and cook fresh noodles just before serving.
Q: Why is my stroganoff sauce too thin?
A: If your sauce is too thin, you can mix a tablespoon of cornstarch with a tablespoon of cold water, then stir it into the simmering sauce until thickened.
Q: Can I use a different cut of beef?
A: Sirloin steak or tenderloin can also be used, but you will need to reduce the simmering time significantly, as they cook faster.
Q: Is this a good make-ahead meal for busy weeknights?
A: Absolutely! Preparing the sauce in advance makes this an incredibly convenient and filling dinner recipe for busy evenings.
Q: What can I serve with Beef Stroganoff besides noodles?
A: It’s delicious over mashed potatoes, rice, or even with a side of steamed vegetables.
Q: How do I prevent the sour cream from curdling?
A: Always remove the skillet from the heat before stirring in the sour cream. This prevents the rapid temperature change that can cause curdling.
