Ah, comfort food! Isn’t there something magical about a dish that just *hugs* you from the inside? For me, that’s exactly what my Classic Beef Stroganoff with Egg Noodles does every single time. And honestly, this recipe is a total winner – a classic, easy-to-follow version that’ll make you feel like a kitchen rockstar, even if you’re a beginner!
I must admit, I’ve been making this dish for, well, let’s just say a *long* time! Having learned the basics from my mother and then tweaking the recipe over the years, I’ve really *perfected* this. Believe me, you’re in for a treat with this version. It’s rich, creamy, and totally satisfying, the perfect meal after a long day.
Why You’ll Love This Recipe for Classic Beef Stroganoff with Egg Noodles
Okay, friends, let me tell you why you’re going to fall head-over-heels for this version of Classic Beef Stroganoff with Egg Noodles! It’s seriously the best:
- Easy peasy! Seriously, this one’s a breeze, even on a busy weeknight.
- That creamy, dreamy sauce. Oh my goodness, the flavor! You’ll be licking your plate clean (no judgment!).
- Tender, melt-in-your-mouth beef. No tough meat here, I promise.
- Perfect for a crowd or just a cozy night in. It’s comfort food at its finest.
Ingredients You’ll Need for Classic Beef Stroganoff with Egg Noodles
Alright, let’s get down to business! You know, gathering all those yummy ingredients is half the fun, right? Here’s the line-up for my Classic Beef Stroganoff with Egg Noodles. Trust me, it’s pretty straightforward, and everything works together to make pure magic happen in your skillet:
- 1.5 lbs of beef sirloin, cut into 1-inch pieces. I love sirloin because it’s tender and doesn’t take *too* long to cook!
- 1 tbsp olive oil. Just a little drizzle to get things started.
- 1 onion, chopped. Any kind will do.
- 8 oz mushrooms, sliced. White button mushrooms are classic, but cremini or portobello also work great.
- 2 cloves garlic, minced. Fresh garlic is key!
- 1/2 cup beef broth. Get the good stuff, it makes a difference!
- 1/2 cup sour cream. This makes the sauce so rich and creamy! You can use full-fat or low-fat, your call.
- 1/4 cup dry sherry (optional). Adds a little depth, but don’t sweat it if you don’t have any.
- 2 tbsp all-purpose flour. This thickens the sauce just right.
- Salt and pepper to taste. Season generously, friends!
- 1 lb egg noodles. Gotta have the noodles!
- Fresh parsley, chopped (for garnish). For a fresh, bright finish!
Step-by-Step Instructions: How to Make Classic Beef Stroganoff with Egg Noodles
Okay, buckle up, because making this Classic Beef Stroganoff with Egg Noodles is actually super easy! Don’t you worry, I’ll walk you through it, step by step. Trust me on this one, even if you are a beginner, you got this!
- Prep the Beef: First things first, season your beef with a generous helping of salt and pepper. Don’t be shy! This is where the flavor party starts!
- Sear the Beef: Grab a large skillet and heat that olive oil over medium-high heat. You want it hot enough to sear that beef nicely! Now, brown the beef in batches. Don’t overcrowd the pan; otherwise, it’ll just steam, and we want a good sear! Set the browned beef aside once it looks good and yummy.
- Sauté the Veggies: Add the chopped onion to the skillet and cook until it’s softened, about 5 minutes. Next, toss in the sliced mushrooms and minced garlic. Cook this veggie mix until the mushrooms are nicely browned, this is when things in the kitchen start smelling amazing!
- Make the Roux: Now for a little magic! Sprinkle that all-purpose flour over the mushroom mixture. Cook for just a minute, stirring constantly. This step helps thicken our beautiful sauce.
- Add the Broth and Sherry: Gradually whisk in that beef broth and, if you’re using it, the dry sherry. If you’re not using the sherry, no biggie! Bring the mixture to a gentle simmer.
- Simmer the Beef: Return the seared beef to the skillet. Reduce the heat and let it simmer away for about 15-20 minutes, or until the beef is perfectly tender. Peek at the beef during this time, and use a fork to check the tenderness.
- Stir in the Sour Cream: Once the beef is tender, stir in that lovely sour cream. Heat it through gently, but DO NOT let it boil! We want to keep that creamy texture!
- Cook the Noodles: While the sauce is simmering, cook your egg noodles according to the package directions. Get those ready to serve, it is the best part of this dish!
- Serve and Garnish: Finally, serve that delicious beef stroganoff over a bed of steamy egg noodles. Garnish with a sprinkle of fresh parsley for that pop of color and freshness. And that’s it! Dinner is served!
Tips for Success: Perfecting Your Classic Beef Stroganoff
Listen, friends, I’ve made *a lot* of Beef Stroganoff in my day, so trust me when I say these little tips can really elevate your dish from good to *amazing*!
First off: that beef! Don’t skimp on the sear. Get that skillet HOT, and don’t overcrowd it. We want a nice, caramelized crust for maximum flavor. You may need to do it in batches.
Next: make sure your beef isn’t *too* chunky otherwise it will take ages to get tender. And finally, *taste, taste, taste!* Season as you go, and adjust those seasonings to your liking, salt & pepper are everything! Oh and, don’t boil the cream. It will split and look a mess!
Ingredient Notes and Substitutions for Beef Stroganoff
Okay, let’s chat about those ingredients! You know, it’s all about making smart choices and sometimes, getting a little creative with what you’ve got on hand. Don’t stress too much about being *perfect* – the most important thing is that it tastes amazing! Here are my two cents:
If you’re not a fan of sirloin or can’t find it, chuck steak or even round steak work great. Just make sure to cut them into similar-sized pieces and watch the cooking time, the chuck steak may need a little longer to become perfectly tender. Need to skip the dry sherry (or just don’t have it)? *Totally fine!* You can use dry white wine, or, honestly, just skip it altogether. The flavor will still be amazing. And for the sour cream, well, heavy cream is a delicious, decadent swap if you want to make your stroganoff extra rich and creamy.
Serving Suggestions to Complement Your Classic Beef Stroganoff
Okay, you’ve got your creamy, dreamy Classic Beef Stroganoff, but what to serve alongside it? I’ve got you, friends! Here are a few ideas to make this meal even more amazing:
A simple green salad with a light vinaigrette is always a winner. Garlic bread – yes, please! A nice crusty loaf is perfect for soaking up all that extra sauce. And a sprinkle of fresh parsley on top of the stroganoff? It just makes everything pop!
Storage and Reheating Instructions for Beef Stroganoff with Egg Noodles
So, you’ve got leftovers? Wonderful! Because this Beef Stroganoff with Egg Noodles tastes even *better* the next day, if you ask me!
To store, let the stroganoff cool down completely. Then, pop it into an airtight container and stick it in the fridge. It’ll be good for about 3-4 days. When you’re ready to reheat, there are two good options. You can gently reheat it on the stovetop, adding a splash of beef broth or water to keep it from drying out. Or, for a quick fix, microwave it in short bursts, stirring in between. Careful, it splatters!
Nutritional Information for Classic Beef Stroganoff with Egg Noodles
Okay, food friends, here’s a little heads-up! The nutritional info below is just an estimate, okay? It can vary depending on the exact ingredients you use and the brands of those ingredients, so keep that in mind when you’re planning your meals!
Frequently Asked Questions about Beef Stroganoff
Got questions about this amazing Beef Stroganoff? I’ve got answers! I get asked these things all the time, so hopefully, this helps you whip up a perfect batch.
What kind of beef is best for making classic Beef Stroganoff?
I highly recommend using beef sirloin. It’s affordable and it’s perfect; it gets tender relatively quickly! If you can’t find sirloin, chuck steak is a great substitute. Just make sure to cut it into bite-sized pieces so that every piece cooks evenly! Round steak can also work, but be sure to cook it until it’s extra tender.
Can I make Beef Stroganoff ahead of time?
Absolutely! Stroganoff is even better the next day since the flavors meld together nicely. To make it ahead, cook the beef and sauce. Cool completely, and then store them separately in the fridge. When ready to serve, reheat the sauce gently, add the beef, and then serve it over freshly cooked egg noodles. I really recommend cooking everything separately, it’s easier to keep everything fresh and the noodles won’t get soggy!
What can I serve with my Beef Stroganoff?
Besides egg noodles, there are a bunch of delicious options. A simple green salad with a light vinaigrette is always a good idea. Garlic bread is *amazing* for soaking up that yummy sauce – you’ve gotta try it! And remember, a sprinkle of fresh parsley on top adds a nice, bright finish. You can also throw in some roasted vegetables on the side for a well-rounded meal.
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Classic Beef Stroganoff with Egg Noodles
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Halal
Description
A comforting dish of tender beef in a creamy mushroom sauce, served over egg noodles.
Ingredients
- 1.5 lbs beef sirloin, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup sour cream
- 1/4 cup dry sherry (optional)
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 lb egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Season beef with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown beef in batches; set aside.
- Add onion to the skillet and cook until softened. Add mushrooms and garlic; cook until mushrooms are browned.
- Sprinkle flour over the mushroom mixture; cook for 1 minute.
- Gradually whisk in beef broth and sherry (if using). Bring to a simmer.
- Return beef to the skillet. Reduce heat and simmer for 15-20 minutes, or until beef is tender.
- Stir in sour cream. Heat through, but do not boil.
- Cook egg noodles according to package directions.
- Serve beef stroganoff over egg noodles. Garnish with fresh parsley.
Notes
- For a richer flavor, use heavy cream instead of sour cream.
- If you don’t have sherry, you can substitute with a splash of dry white wine or omit it.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 5g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: beef stroganoff, egg noodles, classic recipe, comfort food, easy dinner