The Chefs Classic Truly Creamy Beef Stroganoff with Perfectly Tender Egg Noodles

The Chefs Classic Truly Creamy Beef Stroganoff W

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Preparation time:20 Mins

Cooking time:35 Mins

Servings:4 servings

Ingredients:

• lbs Beef Sirloin or Tenderloin, thinly sliced
• Tablespoons All-Purpose Flour (for dredging)
• Tablespoons Unsalted Butter
• Tablespoon Olive Oil
• medium Yellow Onion, finely chopped
• oz Cremini (Baby Bella) Mushrooms, sliced
• cloves Garlic, minced
• Salt and Freshly Ground Black Pepper to taste
• cups Beef Broth (low sodium preferred)
• Tablespoon Worcestershire Sauce
• teaspoon Dijon Mustard
• Tablespoon Tomato Paste
• Tablespoon Cornstarch (optional, for slurry)
• cup Sour Cream (full-fat, room temperature)
• Tablespoons Fresh Parsley, chopped (for garnish)
• oz Wide Egg Noodles

Instructions:

• Lightly toss the sliced beef strips with 1 tbsp of flour, salt, and pepper until lightly coated.
• Heat half the butter and oil in the skillet over medium-high heat. Sear the beef in small batches until nicely browned (about 1-2 minutes per side). Remove beef and set aside, keeping warm. Do not overcrowd the pan.
• Add the remaining fat to the skillet. Sauté mushrooms until they release their liquid and brown nicely (about 6-8 minutes). Add the onion and cook until softened (3 minutes). Add garlic and tomato paste; cook for 1 minute until fragrant.
• Whisk in the remaining 1 tbsp of flour into the mushroom mixture, cooking for 1 minute. Slowly whisk in the warm beef broth, scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce and Dijon mustard. Bring to a gentle simmer.
• While the sauce simmers, cook the egg noodles according to package directions until al dente. Drain well, reserving about 1/2 cup of the starchy cooking water.
• Return the seared beef to the sauce. Simmer gently for 5-7 minutes until the beef is tender and the sauce has reduced slightly. If needed, whisk in a cornstarch slurry (cornstarch mixed with cold water) until desired consistency is reached.
• Remove the skillet from the heat. Let the sauce cool for 2 minutes. Take 1/2 cup of the hot sauce/broth and slowly whisk it into the room-temperature sour cream in a separate bowl (tempering). Slowly whisk the tempered sour cream mixture back into the main sauce. Taste and adjust seasoning. Do not boil the sauce after adding the sour cream.
• Gently fold the drained egg noodles into the sauce, or serve the Stroganoff spooned directly over the noodles. Garnish generously with fresh parsley.

Nutrition Facts

Calories:1128 kcal

Protein:18.8 g

Fat:52.9 g

Carbs:90.1 g

Fiber:18.0 g

Sugar:0.0 g

Sodium:763 mg

Recipe Info

Category:Main Course

Cuisine:Russian

Welcome to the Best Creamy Beef Stroganoff You’ll Ever Make

Right then, let’s roll up our sleeves and whip up a proper Creamy Beef Stroganoff . I remember the first time I tried making this from scratch; the kitchen smelled like a five-star bistro. Forget that bland stuff you get from a packet. We are aiming for that rich, savoury, slightly tangy classic comfort food that’ll have everyone asking for seconds.

This Creamy Beef Stroganoff Recipe is pure soul food. It feels fancy, but honestly, it’s easier than you think.

Solving Your Stroganoff Headaches

I know what you’re worried about. Are you wondering how to stop the sour cream from splitting? Or maybe you think you need hours to tenderise the beef? Good news! We nail all that here. Most recipes panic you about the beef cut, but I’ll show you how to get melt-in-the-mouth results even if you use Creamy Beef Stroganoff with Ground Beef as a starting point, though we use sirloin today.

Why Our Beef Stroganoff Recipe Wins

Most online guides just list steps. They don't tell you why you’re doing something. They gloss over the crucial bits, like tempering the dairy. We’re digging deep into the technique for a killer Creamy Beef Stroganoff Sauce that holds together beautifully. If you’ve ever ended up with watery beef and noodles, this guide is for you. We are making the definitive Easy Beef And Noodles upgrade.

The Chef’s Classic: Truly Creamy Beef Stroganoff with Perfectly Tender Egg Noodles

We use simple ingredients for maximum impact. Don’t stress about finding fancy cuts; just make sure you slice that beef thinly against the grain. That one tiny step makes all the difference in achieving tenderness in this Classic Beef Stroganoff . We want those beef strips silky, not chewy, when they meet the creamy sauce.

Now, you’ll need about 1.5 lbs of sirloin, sliced thin. Give those strips a light dust of flour before searing—this helps build the body of the sauce later. I learned the hard way that trying to brown too much meat at once steams it. Cook it in small batches on medium-high heat until it’s got a lovely crust. Take the beef out and keep it warm; it’s waiting patiently for its creamy bath.

Next up are the mushrooms and onions. Give those mushrooms plenty of time to brown properly in the pan. If you rush this, they just weep water and stew. We want flavour concentration! Once they are savoury and slightly caramelised, we build the base for our spectacular Creamy Beef And Noodles experience. Patience here means serious flavour later.

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Right then, let’s roll up our sleeves and whip up a proper Creamy Beef Stroganoff . This isn't just some tinned-soup nonsense, mind you. We're aiming for that rich, savoury, slightly tangy classic comfort food that’ll have everyone asking for seconds. Think of it as a warm hug on a cold Tuesday evening. If you're after an Easy Beef And Noodles dish that punches way above its weight, you’re in the right place.

Core Shopping List

Getting the right gear is half the battle, honestly. For the meat, I swear by sirloin or tenderloin, about 1.5 lbs (680g) . You want it sliced thin, against the grain—that's the key to avoiding chewy strips. A rough guide is about a quarter-inch thick. If you’re doing the Creamy Beef Stroganoff with Ground Beef shortcut, grab about 1 lb (450g) of 85/15 mince instead, but you miss out on that lovely texture.

For the dairy, make sure your sour cream is full-fat. None of that low-fat nonsense if you want a proper luxurious finish! And crucially, make sure it’s at room temperature before you use it.

Flavour Architecture

This is where the magic happens for our Beef Stroganoff Recipe . We need depth. The mushrooms (I prefer Cremini, 8 oz / 225g ) need to be browned hard to release their flavour—don't just steam them! The tomato paste is critical; it deepens the colour and adds that hidden umami punch.

If you’ve run out of Worcestershire sauce (we use 1 Tbsp / 15ml ), don’t fret. You can use a splash of soy sauce ( 1 tsp ) or even a tiny dash of Marmite if you have it lurking in the cupboard—it’s my secret weapon for an instant savoury hit. If you happen to be making the Creamy Beef Stroganoff Slow Cooker version, you’ll layer these flavours differently, but the core aromatics remain the same.

Equipment & Mise en Place

You need a heavy-bottomed skillet, really. A cast iron pan is brilliant because it holds the heat steady, which is vital for searing. If you don't have one, use the heaviest, widest pan you own.

My top mise en place tip for this Classic Beef Stroganoff ? Do all your slicing and measuring first. Once that beef hits the pan, things move quickly. Have your flour mix ready, your broth warmed (trust me, warm broth stops the pan from cooling down too much), and that sour cream out of the fridge . Learning to temper that sour cream correctly saved me batches of curdled disaster years ago. Seriously, practice tempering—it separates a good Creamy Beef Stroganoff Sauce from a mediocre one.

Right then, let’s roll up our sleeves and whip up a proper Creamy Beef Stroganoff . This isn't just some tinned-soup nonsense, mind you. We're aiming for that rich, savoury, slightly tangy classic comfort food that’ll have everyone asking for seconds. Think of it as a warm hug on a cold Tuesday evening. It’s honestly one of the best Easy Beef And Noodles dishes you’ll ever tackle.

Before You Cook

Right, before we even think about lighting the hob, we need a proper setup. My old Mum always said, “Failing to plan is planning to fail,” and she wasn't wrong, especially with sauces.

First things first, get your beef sliced thin—about a quarter-inch thick. Give those strips a light dusting with flour, salt, and pepper. This flour does two things: it helps create a nice crust when searing and thickens our sauce later. Get your mushrooms wiped down and sliced too. Don’t let them sit around soaking up water; we want browning, not boiling!

Now, rivals often rush this stage. They say 5 minutes for resting the meat, but honestly, if you’re just getting your pan hot, 10 minutes is fine. The absolute killer pitfall here is texture. If you try to sear all your beef at once, you’ll end up stewing it. We want a deep brown sear. If your final dish tastes bland, it’s because you skipped this searing step properly. Lesson learned!

Guided Cooking Sequence

This is where the magic happens, folks. Grab your biggest, heaviest skillet.

1. Get the pan smoking hot over medium-high. Add half the butter and oil. Sear the beef in small batches. Seriously, small batches. I learned this the hard way; overloading the pan drops the temp instantly, and you end up with grey meat. Sear for 1 to 2 minutes per side until beautifully brown. Scoop it out and keep it warm.
2. Add your onions and mushrooms to the same pan. Let them cook down, about 8 minutes. You should hear them sizzle nicely, not splutter nervously. Once they’ve softened and the mushrooms look like they’ve shrunk a bit, stir in the garlic and tomato paste for just a minute until you smell that lovely savoury aroma.
3. Now, time to build the base for that amazing Creamy Beef Stroganoff Sauce . Whisk in the remaining flour into the veg mix and cook for 60 seconds. Slowly pour in your beef broth, scraping up all those tasty brown bits stuck to the bottom—that’s flavour gold! Whisk in the Worcestershire and Dijon. Bring this to a gentle bubble.
4. Toss the beef back in. Let it simmer softly for about 5 minutes. If you’re using a Creamy Beef Stroganoff Slow Cooker version, this is where you’d switch it over, but on the stovetop, a gentle simmer is key.

Save-It Section

The finish is everything for a truly Classic Beef Stroganoff .

The absolute mission-critical step is handling the sour cream. Take the pan off the heat. Let it settle for a full two minutes. If you dump room-temperature sour cream into boiling liquid, it splits, and you've got lumpy sadness. To avoid this, take a ladle of the hot sauce and slowly whisk it into your bowl of sour cream first—that’s called tempering. Then, gently fold that tempered mix back into the main pan. Do not boil after the sour cream goes in.

If you've accidentally made it too salty (we’ve all been there after a heavy hand with the stock cube), stir in a peeled, raw potato chunk and simmer for ten minutes; the potato absorbs the excess salt. If it's too dry, a splash of reserved pasta water usually sorts it out.

This Beef Stroganoff Recipe is brilliant for leftovers too. The flavour actually deepens overnight! Store it in the fridge for up to three days. Reheat gently on the stove, adding a splash of milk or broth if it seems too thick. It makes for an excellent lunch the next day, arguably even better than the first night! Enjoy this fantastic Creamy Beef And Noodles delight.

Right then, let’s roll up our sleeves and whip up a proper Creamy Beef Stroganoff . This isn't just some tinned-soup nonsense, mind you. We're aiming for that rich, savoury, slightly tangy classic comfort food that’ll have everyone asking for seconds. Think of it as a warm hug on a cold Tuesday evening.

Mastery Notes & Perfect Pairings

Taste & Texture Upgrades

We’re not just making dinner here; we’re creating an experience. For a chef-level finish, forget limp parsley flakes. Use finely chopped fresh chives mixed with a tiny pinch of smoked paprika sprinkled over the top right before serving. That little bit of smoke really elevates the beef flavour.

If you’ve ever tried those big chain restaurant versions, they often use way too much flour, leaving the sauce pasty. Our secret weapon is the very gentle addition of Worcestershire sauce and Dijon mustard right into the broth stage. This depth is what separates our Creamy Beef Stroganoff Recipe from the bland stuff. We’re focusing on building that beautiful, silky Creamy Beef Stroganoff Sauce without that heavy, gloopy texture.

Nutrition & Dietary Paths

Look, this is proper comfort food, so it won't be low-cal, but we can keep it sensible. Per generous serving, you're looking at roughly 590 calories, about 38g of protein, and 40g of carbs, mostly coming from those lovely egg noodles.

If you need to cut back, the easiest swap is using leaner beef cuts (like eye of round) and swapping the full-fat sour cream for 2% plain Greek yoghurt. Just remember the tempering rule for yoghurt is even more critical—go slow or it will split. For gluten-free folks, stick to serving over rice or GF pasta, skipping the flour dredge completely and relying on a good cornstarch slurry for thickening.

Serving & Pairing Ideas

You can’t beat wide egg noodles for soaking up every bit of that gorgeous sauce—it’s essential for the Easy Beef And Noodles experience. If you are making this ahead, store the noodles separately from the sauce. When reheating, bring the sauce almost to a simmer, then whisk in the room-temperature sour cream last and gently warm through. It keeps beautifully for about three days in the fridge.

To really treat yourselves, serve this Classic Beef Stroganoff with some buttery, sautéed green beans on the side. That little bit of fresh crunch stops the whole meal feeling too heavy.

Honestly, give this Creamy Beef Stroganoff with Ground Beef (if you swap the sirloin) a go this week. It’s the sort of dish that reminds you why you love cooking. Once you nail that sauce texture, you’ll never look back.

If you're craving more ideas, explore Savory Stew Meat Steak Bites How to Tenderize Tough Beef Fast , Foolproof Managed Beef Wellington Bites Sous Vide Fillet for Perfect Results and My Managed Beef Wellington Secret Crisp Pastry Every Time .