Creamy Beef Stroganoff Egg Noodles

Creamy Beef Stroganoff Egg Noodles delivers restaurant‑level richness in a home kitchen. The combination of quick‑sautéed beef strips, earthy mushrooms, and a tangy sour‑cream sauce clings perfectly to wide, rippled egg noodles, making it an ideal weeknight dinner that feels indulgent without fuss.

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Ingredients

For the Stroganoff

• 1 lb sliced beef strips
• 8 oz sliced mushrooms
• 6 garlic cloves, minced
• 1 cup beef stock
• 1 cup sour cream
• 2 tbsp all‑purpose flour
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley

For the Noodles

• 12 oz wide flat egg noodles

Step-by-Step Instructions

1. 1. Bring a large pot of salted water to a boil; add the egg noodles and cook 7‑8 minutes until al dente, then drain and set aside.
2. 2. Heat olive oil in a large skillet over medium‑high heat; add the beef strips, season with salt, pepper, and paprika, and sear 2‑3 minutes until browned but still pink inside.
3. 3. Remove beef and set aside; add mushrooms to the same skillet, sauté 4 minutes until golden and moisture evaporates.
4. 4. Stir in minced garlic and flour, cooking 30 seconds to form a roux; slowly whisk in beef stock, bringing the mixture to a gentle boil.
5. 5. Reduce heat to low, return beef to the pan, and stir in sour cream; simmer 3‑4 minutes until the sauce thickens and coats the meat.
6. 6. Toss the cooked noodles into the sauce, mixing until evenly coated; garnish with chopped parsley and serve immediately.

Tips for Success

• Pat the beef strips dry before searing to achieve a better crust.
• Do not overcook the noodles; they will continue to soften when combined with the sauce.
• Sour cream can curdle if boiled too vigorously—keep the sauce at a gentle simmer.
• Use fresh mushrooms for the best texture and flavor.
• Add a splash of Worcestershire sauce for an extra depth of umami if desired.

Storage

Cool the stroganoff to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce thickens. Freeze for up to 2 months; thaw overnight and reheat as above.

Notes

Dry the beef before searing for a better crust. Keep the sauce at a gentle simmer to avoid curdling.

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