This Easy Creamy Beef Stroganoff is a warm and comforting dish that everyone will love! Tender beef cooked in a rich, creamy sauce is perfectly paired with buttery egg noodles.
Ingredients & Substitutions
Beef: I recommend using beef sirloin or ribeye for their tenderness. If you’re looking for a budget-friendly option, chuck roast works well too but will need more cooking time to become tender.
Egg Noodles: Traditional for stroganoff, egg noodles add a nice texture. However, you can use other pasta like wide noodles or even gluten-free options like rice noodles if needed.
Sour Cream: Full-fat sour cream gives the best creaminess. If you’re dairy-free, you can try cashew cream or a dairy-free sour cream alternative.
Mushrooms: I used sliced button mushrooms for their mild flavor. Feel free to swap with cremini or shiitake mushrooms for a richer taste.
How Can I Make Sure My Beef Stays Tender?
The key to tender beef in stroganoff is the cooking method. You want to brown the beef quickly over medium-high heat. This sears the outside and keeps juices locked inside.
- Heat the skillet properly before adding the beef. A hot pan helps achieve a nice sear.
- Don’t overcrowd the pan. Cook in batches if necessary, as this prevents steaming.
- Remove the beef from the skillet while still slightly undercooked, and let the residual heat finish the cooking in the sauce. This keeps it tender!
What’s the Best Way to Incorporate the Sour Cream Without Curdling?
To avoid curdling, always lower the heat when adding sour cream. Here are some tips:
- Let the sauce cool slightly before adding sour cream. This helps prevent sudden temperature changes.
- Stir in the sour cream gently rather than letting it boil – this keeps your sauce creamy and smooth.
- If you want to be extra safe, mix a small amount of warm sauce into the sour cream first, then return it to the skillet. This warms it gradually.
Enjoy your beef stroganoff with some fresh parsley for a great finish!
Easy Creamy Beef Stroganoff with Egg Noodles
Ingredients You’ll Need:
For the Beef Stroganoff:
- 1 lb (450g) beef sirloin or ribeye, thinly sliced into strips
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream (full-fat preferred)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and black pepper, to taste
For the Noodles:
- 8 oz (225g) egg noodles
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes on prep and about 20 minutes cooking. It’s a quick and satisfying meal that comes together beautifully!
Step-by-Step Instructions:
1. Cook the Egg Noodles:
Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until they are al dente. Once cooked, drain them and set aside. This should take about 8-10 minutes.
2. Brown the Meat:
In a large skillet over medium-high heat, add the olive oil or butter. Once hot, add the sliced beef strips and season with salt and pepper. Sauté them quickly until browned but not fully cooked, about 2-3 minutes. Remove the beef from the skillet and set it aside on a plate. The beef will continue to cook later in the sauce.
3. Sauté the Vegetables:
In the same skillet, add a little more oil or butter if needed, and toss in the chopped onion. Sauté until the onion is translucent, roughly 3-4 minutes. Then, add the minced garlic and sliced mushrooms to the pan. Cook for about 5-6 minutes, until the mushrooms are browned and tender.
4. Add Broth and Simmer:
Pour in the beef broth while stirring and make sure to scrape up any browned bits stuck to the bottom of the pan. Let the mixture simmer for about 5 minutes; this helps to combine the flavors and slightly reduces the liquid.
5. Create the Cream Sauce:
Now, reduce the heat to low. Stir in the sour cream, Dijon mustard, and Worcestershire sauce, mixing until it forms a creamy sauce. Be sure to keep the heat low here to avoid boiling, which can curdle the sour cream.
6. Combine Ingredients:
Return the cooked beef along with any juices back to the skillet. Stir to coat the beef with the creamy sauce, cooking for another 2-3 minutes until the beef is heated through. Be gentle to keep the sauce smooth!
7. Serve and Enjoy:
Serve the creamy beef stroganoff over your cooked egg noodles, and don’t forget to garnish with fresh chopped parsley for a lovely touch. Enjoy your comforting and easy creamy beef stroganoff!
This dish pairs excellently with a simple green salad or steamed vegetables for a complete meal.
Frequently Asked Questions (FAQ)
Can I Use Chicken Instead of Beef?
Absolutely! You can substitute beef with chicken breast or thighs. Just slice the chicken thinly and follow the same cooking instructions. Cook until the chicken is no longer pink in the center, about 5-7 minutes.
What Can I Use Instead of Sour Cream?
If you’re looking for a substitute for sour cream, you can use Greek yogurt for a similar tang and creaminess. Just make sure to use plain, not flavored, yogurt for the best results!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat or in the microwave, adding a splash of beef broth or water if needed to loosen the sauce.
Can This Dish Be Frozen?
Yes, you can freeze the stroganoff for up to 3 months. However, the texture of the sour cream might change after thawing. It’s best to freeze the beef mixture separately from the noodles. To reheat, thaw overnight in the fridge and then warm gently on the stove.
