If you’re craving a dish that wraps you in comfort and satisfies with every bite, this Rustic Beef Stroganoff with Egg Noodles Recipe is exactly what you need. It boasts tender strips of beef and earthy mushrooms simmered in a creamy, savory sauce that clings perfectly to soft, buttery egg noodles. This heartwarming classic is not only straightforward to prepare but also delivers a depth of flavor that will have you coming back for seconds and impressing friends and family alike.
Ingredients You’ll Need
This Rustic Beef Stroganoff with Egg Noodles Recipe calls for simple, wholesome ingredients that work harmoniously to create its signature rich and hearty taste. Each one plays a vital role— from the tender beef that forms the base to the creamy sauce that ties it all together with a lovely silkiness and tangy warmth.
- 1 lb (450g) beef sirloin or stew meat, cut into thin strips: Choosing tender beef strips ensures quick cooking and a juicy, melt-in-your-mouth texture.
- 2 tablespoons olive oil: For a perfect sear that locks in flavorful juices while sautéing the beef and vegetables.
- 1 medium onion, sliced: Adds natural sweetness and depth to the sauce when caramelized.
- 2 cloves garlic, minced: Infuses a fragrant warmth that enhances all the savory elements.
- 8 oz (225g) mushrooms, sliced: Brings an earthy richness, complementing the beef beautifully.
- 1 cup (240ml) beef broth: The backbone of the sauce, lending robust flavor and moisture.
- 1 tablespoon Worcestershire sauce: Adds a subtle tang and umami boost that elevates the dish.
- 1 tablespoon Dijon mustard: For a slight sharpness and complexity that brightens the sauce.
- 1 teaspoon paprika: Gives a smoky undertone and warm color to the sauce.
- 1/2 cup (120ml) heavy cream: Creates the luscious, velvety consistency that makes the stroganoff so indulgent.
- 2 tablespoons all-purpose flour: Acts as the perfect thickener, helping the sauce cling to every noodle.
- Salt and black pepper to taste: Essential to balance and bring out all the flavors.
- 12 oz (340g) egg noodles: Soft, pillowy noodles that soak up the sauce beautifully for the ultimate comfort food experience.
- Fresh parsley, chopped (for garnish): Adds a fresh, bright note and lovely contrast in color.
How to Make Rustic Beef Stroganoff with Egg Noodles Recipe
Step 1: Prepare the Egg Noodles
Start by cooking the egg noodles according to the package instructions. The noodles should be tender but still have a little bite, perfect for soaking up the creamy sauce. Once cooked, drain them well and set aside, ready to be the cozy bed for your stroganoff.
Step 2: Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Add your beef strips and cook them until they’re beautifully browned on all sides, about 5 to 7 minutes. This step seals in the juices and builds the deep flavor foundation that makes this Rustic Beef Stroganoff with Egg Noodles Recipe so irresistible. Remove the beef from the skillet and set it aside for later.
Step 3: Sauté Onions and Garlic
In the same skillet, toss in the sliced onions and minced garlic. Sauté them for 3 to 4 minutes until they soften and release their sweet aromas. This gentle caramelization adds a lovely base layer of flavor to your sauce.
Step 4: Cook the Mushrooms
Add the sliced mushrooms to the onions and garlic. Let them cook until they release their moisture and turn a gorgeous golden brown, about 5 minutes. Those mushrooms add that earthy depth that’s crucial in this rustic dish.
Step 5: Build the Sauce
Sprinkle the flour over the cooked mushrooms and stir it in, cooking for a minute or two to get rid of the raw flour taste. Then slowly pour in the beef broth bit by bit while stirring continuously to avoid lumps. Add Worcestershire sauce, Dijon mustard, and paprika. Let this mixture come to a simmer and cook for 3 to 4 minutes until it thickens just enough to coat your spoon.
Step 6: Finish with Cream and Beef
Lower the heat and gently stir in the heavy cream, bringing that rich, velvety texture. Season with salt and black pepper to taste. Finally, return the browned beef strips to the skillet, mixing everything so all the flavors marry beautifully in the sauce. Your Rustic Beef Stroganoff with Egg Noodles Recipe is ready to be served hot!
How to Serve Rustic Beef Stroganoff with Egg Noodles Recipe
Garnishes
Don’t forget to sprinkle chopped fresh parsley right before serving. The parsley adds just the right pop of color and a subtle fresh flavor that cuts through the richness, making the dish feel light and balanced.
Side Dishes
This hearty stroganoff stands out beautifully on its own, but you can elevate your meal with lightly steamed green beans, a crisp mixed greens salad, or even roasted carrots. These sides add freshness and a little crunch, which contrast delightfully with the creamy noodles.
Creative Ways to Present
For a charming presentation, try serving the stroganoff in small cast iron skillets or rustic bowls, garnished with extra parsley and maybe a lemon wedge on the side to brighten the flavors for those who like a hint of acidity. You can also plate it atop zucchini noodles for a lighter option or even use it as a hearty topping for baked potatoes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Rustic Beef Stroganoff with Egg Noodles Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making it an excellent dish for quick lunches or easy dinners during the week.
Freezing
You can freeze the stroganoff, but be sure to separate the sauce and noodles if possible to maintain the best texture. Freeze them in airtight containers or heavy-duty freezer bags for up to 2 months. When ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently in a saucepan over medium-low heat, adding a splash of broth or cream if needed to loosen the sauce. Stir often to prevent sticking and keep the beef tender. Avoid microwaving for extended periods to preserve the creamy texture that makes this Rustic Beef Stroganoff with Egg Noodles Recipe so special.
FAQs
Can I use a different cut of beef?
Absolutely! While sirloin or stew meat is recommended for tenderness, you can also use ribeye or even ground beef for a slightly different texture and flavor. Just adjust cooking times accordingly to avoid overcooking.
Is there a vegetarian version of this recipe?
Yes, you can substitute the beef with hearty vegetables like eggplant or tempeh, and use vegetable broth instead of beef broth. Mushrooms can be increased for more umami and texture.
What can I substitute for heavy cream?
If you want a lighter option, sour cream or Greek yogurt works well stirred in at the end, but add it off the heat to prevent curdling. Coconut cream is another dairy-free alternative with a different but delicious flavor.
Can I make this recipe gluten-free?
To make the stroganoff gluten-free, use gluten-free flour or cornstarch as a thickener, and choose gluten-free egg noodles or substitute with rice noodles or spiralized vegetables.
How do I prevent the beef from drying out?
Be sure to brown the beef quickly on high heat without overcrowding the pan, then remove it before overcooking in the sauce. Adding the beef back in near the end keeps it tender and juicy.
Final Thoughts
This Rustic Beef Stroganoff with Egg Noodles Recipe is one of those soul-soothing dishes that feels like a warm hug on a plate. Its ease and robust flavors make it a perfect weeknight dinner or a cozy meal to share with loved ones. Give it a try—you’ll find it quickly becoming a go-to comfort classic in your kitchen!
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Rustic Beef Stroganoff with Egg Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Eastern European
Description
This Rustic Beef Stroganoff with Egg Noodles is a hearty and comforting dish featuring tender slices of beef sirloin cooked with mushrooms, onions, and a creamy paprika-infused sauce. Served over tender egg noodles and garnished with fresh parsley, this classic Eastern European-inspired meal comes together quickly, making it perfect for a satisfying weeknight dinner.
Ingredients
Beef and Sauce
- 1 lb (450g) beef sirloin or stew meat, cut into thin strips
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup (240ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/2 cup (120ml) heavy cream
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Pasta
- 12 oz (340g) egg noodles
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Noodles: Cook the egg noodles according to the package instructions until al dente. Drain well and set aside for serving.
- Brown Beef: Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the beef strips and cook for 5 to 7 minutes until browned on all sides. Remove the beef from the pan and set aside to prevent overcooking.
- Sauté Aromatics: In the same skillet, add the sliced onion and minced garlic. Sauté for about 3 to 4 minutes until the onions are softened and fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they release their moisture and turn golden brown.
- Add Flour: Sprinkle the flour over the mushroom mixture and cook for 1 to 2 minutes. This step allows the flour to absorb juices and helps thicken the sauce later.
- Add Liquids and Seasonings: Gradually pour in the beef broth while stirring continuously to prevent lumps. Then add Worcestershire sauce, Dijon mustard, and paprika. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until the sauce has thickened slightly.
- Finish Sauce and Combine: Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper to taste. Return the browned beef to the skillet and gently stir to coat the meat evenly with the creamy sauce.
- Serve: Plate the cooked egg noodles and spoon the beef stroganoff mixture over them. Garnish generously with chopped fresh parsley before serving warm.
Notes
- For a richer flavor, use a mix of different mushrooms such as cremini or shiitake.
- If you prefer a thicker sauce, let it simmer a little longer before adding the heavy cream.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
- To make it gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch for thickening.
- For a lighter version, substitute heavy cream with sour cream or Greek yogurt added off the heat to prevent curdling.
