Creamy Beef Stroganoff with Buttered Egg Noodles
A quick and easy creamy beef stroganoff recipe served over buttered egg noodles, perfect for cozy dinners and made with simple pantry staples.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound ground beef (80/20 preferred)
- 8 ounces white mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 cups beef broth (low-sodium preferred)
- 1 cup sour cream (full-fat recommended)
- 1 tablespoon Dijon mustard
- 12 ounces egg noodles
- Salt and black pepper to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of egg noodles and cook according to package instructions, usually 7-9 minutes until al dente. Drain and toss with 1 tablespoon of butter, then set aside, keeping warm.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add 1 pound ground beef, seasoning lightly with salt and pepper. Cook, breaking up the meat with a spoon, until fully browned and no longer pink, about 5-7 minutes. Use a slotted spoon to remove beef to a plate, leaving fat in the pan.
- Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Add chopped onion and sliced mushrooms. Cook, stirring occasionally, until mushrooms release liquid and soften, about 6-8 minutes. Add minced garlic and cook for another minute until fragrant.
- Sprinkle 2 tablespoons all-purpose flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to remove raw flour taste. Gradually pour in 2 cups beef broth while stirring constantly to prevent lumps. Bring to a simmer and cook until sauce thickens, about 4-5 minutes.
- Lower heat to medium-low. Stir in 1 cup sour cream and 1 tablespoon Dijon mustard. Mix well but avoid boiling to keep the sour cream from curdling. Return browned beef to the pan, stirring to combine. Season with additional salt and pepper to taste. Let simmer gently for 3-4 minutes to meld flavors.
- Spoon creamy beef stroganoff over the warm buttered egg noodles. Garnish with chopped fresh parsley if desired. Serve immediately.
Notes
Keep heat low when adding sour cream to prevent curdling. Toss noodles with butter immediately after draining to prevent sticking. Use European-style butter for best flavor. For gluten-free, substitute noodles with gluten-free pasta. For dairy-free, use coconut cream or dairy-free sour cream alternative and olive oil instead of butter.
Nutrition
- Serving Size: About 1 ½ cups strog
- Calories: 575
- Sugar: 4
- Sodium: 600
- Fat: 30
- Saturated Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: beef stroganoff, creamy beef stroganoff, buttered egg noodles, quick dinner, easy beef recipe, comfort food