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Creamy Comfort Beef Stroganoff Recipe Easy Homemade Egg Noodles

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A rich and velvety beef stroganoff served over soft, buttery homemade egg noodles, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 1 pound (450g) beef sirloin or top round, thinly sliced into strips
  • 2 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces (225g) cremini or white mushrooms, sliced
  • 1 cup (240ml) beef broth (low-sodium preferred)
  • 1 cup (240ml) sour cream, full-fat
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 2 cups (250g) all-purpose flour
  • 3 large eggs, room temperature
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) water, plus more if needed
  • 1 tablespoon olive oil or melted butter (optional)

Instructions

  1. Make the egg noodles: In a large mixing bowl, combine 2 cups flour and 1/2 teaspoon salt. Create a well in the center and crack in 3 large eggs. Add 1/4 cup water and 1 tablespoon olive oil or melted butter if using. Mix with a fork until dough begins to form, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 20 minutes.
  2. Roll and cut noodles: After resting, roll the dough out thinly (about 1/8 inch or 3mm). Dust with flour to prevent sticking, then cut into 1/4-inch (6mm) wide strips. Set aside on a floured tray to keep from sticking.
  3. Prepare the beef stroganoff base: Heat 2 tablespoons olive oil or butter in a large skillet over medium-high heat. Add sliced beef strips in batches to avoid overcrowding. Sear until browned but not fully cooked through—about 2 minutes per side. Remove beef and set aside.
  4. Sauté veggies: In the same skillet, add chopped onions and cook until translucent, about 4 minutes. Add garlic and sliced mushrooms, cooking until mushrooms release their moisture and start to brown, roughly 6-8 minutes. Season lightly with salt and pepper.
  5. Deglaze and simmer: Pour in 1 cup beef broth to deglaze the pan, scraping up any browned bits. Stir in Dijon mustard and smoked paprika if using. Let simmer for 5 minutes to reduce slightly.
  6. Combine sour cream and beef: Lower heat to medium-low. Stir in 1 cup sour cream gradually, mixing gently to avoid curdling. Return beef strips to the pan and warm through for 2-3 minutes. Adjust seasoning with salt and pepper.
  7. Cook the noodles: Meanwhile, bring a large pot of salted water to a boil. Add the homemade egg noodles and cook for 2-3 minutes or until al dente. Drain and toss with a little butter to prevent sticking.
  8. Serve: Plate the egg noodles and spoon the creamy beef stroganoff over the top. Garnish with chopped fresh parsley.

Notes

Do not add sour cream over high heat to prevent curdling. If sauce thickens too much, loosen with a splash of beef broth or milk. Slice beef thinly across the grain and sear in batches to avoid steaming. Fresh egg noodles cook quickly; watch carefully.

Nutrition

Keywords: beef stroganoff, homemade egg noodles, creamy beef stroganoff, comfort food, easy dinner, weeknight meal

Find it online: https://lyrafeast.com/creamy-comfort-beef-stroganoff-recipe-easy-homemade-egg-noodles/