If you’re craving a dish that wraps you in comfort and fills your kitchen with irresistible aromas, the Rustic Beef Stroganoff with Egg Noodles Recipe is exactly what you need. This humble yet hearty meal features tender strips of beef simmered in a luscious, creamy mushroom sauce, perfectly spooned over fluffy egg noodles. Each bite offers a beautiful balance of savory flavors and textures, making it a fantastic dish for cozy family dinners or whenever you want to treat yourself to something truly satisfying.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing a vital role in creating that rich and comforting profile. From the earthy mushrooms to the smoky paprika, every component is essential to achieving that perfect rustic feel.
- 1 lb beef sirloin or stew meat, thinly sliced: Choose a tender cut for flavorful, melt-in-your-mouth beef strips.
- 2 tablespoons olive oil: Helps to brown the beef and soften the veggies, adding a subtle fruitiness.
- 1 medium onion, sliced: Adds sweetness and a base flavor that melds beautifully with the sauce.
- 2 cloves garlic, minced: Brings depth and aromatic warmth to every bite.
- 8 oz mushrooms, sliced: Earthy mushrooms soak up flavors, lending umami and texture.
- 1 cup beef broth: The foundation of the sauce, enriching it with meaty undertones.
- 1 tablespoon Worcestershire sauce: Adds tangy complexity and a little bite.
- 1 tablespoon Dijon mustard: Brings subtle heat and sharpness to awaken the sauce.
- 1 teaspoon paprika: Offers a smoky sweetness that rounds out the dish.
- 1/2 cup heavy cream: Creates that signature creamy, dreamy consistency.
- 2 tablespoons all-purpose flour: Helps thicken the sauce to perfect, velvety richness.
- Salt and black pepper to taste: Balances and enhances the flavors throughout.
- 12 oz egg noodles: Soft, tender pasta that’s simply perfect for soaking up the sauce.
- Fresh parsley, chopped: A fresh, bright garnish that adds color and a touch of herbal brightness.
How to Make Rustic Beef Stroganoff with Egg Noodles Recipe
Step 1: Cook the Egg Noodles
Start by bringing a large pot of salted water to boil and cooking the egg noodles according to package directions until they are tender but still have a bite. Drain them well and set aside so they’re ready to catch all that luscious sauce later.
Step 2: Brown the Beef Strips
Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook until it develops a beautiful brown crust, about 5 to 7 minutes. This step not only seals in juices but also intensifies the beef’s flavor. Once browned, remove the beef and set aside to keep warm.
Step 3: Sauté Onions and Garlic
In the same skillet, toss in the sliced onion and minced garlic. Cook them gently until softened and fragrant, which should take around 3 to 4 minutes. The lingering caramelized bits from the beef stuck to the pan will add a wonderful base to your sauce.
Step 4: Cook the Mushrooms
Add the sliced mushrooms to the skillet and cook until they release their moisture and turn a gorgeous golden brown, about 5 minutes. Their earthiness perfectly complements the rich beef and adds texture.
Step 5: Thicken with Flour
Sprinkle in the flour and stir it around for a minute or two. This crucial step allows the flour to absorb the pan juices and will help create a thick, silky sauce later on.
Step 6: Build the Sauce
Slowly pour in the beef broth while stirring constantly to avoid lumps, then add Worcestershire sauce, Dijon mustard, and paprika. Bring this mixture to a gentle simmer and let it cook for about 3 to 4 minutes until the sauce thickens just enough to coat the back of a spoon.
Step 7: Finish the Sauce and Return Beef
Lower the heat and stir in the heavy cream, blending it until the sauce turns luxuriously creamy. Season with salt and black pepper to your liking. Now it’s time to return the browned beef to the skillet, stirring well to ensure every strip is smothered with the savory sauce.
Step 8: Serve Over Egg Noodles
Plate the warm egg noodles and generously spoon the beef stroganoff on top. Don’t forget a sprinkle of fresh parsley for that perfect pop of color and freshness.
How to Serve Rustic Beef Stroganoff with Egg Noodles Recipe
Garnishes
Freshly chopped parsley is a classic garnish that adds a burst of color and a subtle herbal note that balances the richness of the sauce. For a slightly different take, try chives or a light dusting of smoked paprika for extra warmth.
Side Dishes
While this Rustic Beef Stroganoff with Egg Noodles Recipe is a complete meal on its own, it pairs beautifully with steamed green beans, a crisp side salad, or roasted root vegetables. These sides introduce contrasting textures and flavors that round out the dinner perfectly.
Creative Ways to Present
For a fun twist, serve the stroganoff in individual mini cast iron skillets or atop crisp puff pastry for a hearty, rustic appeal. Alternatively, layering the beef mixture over a bed of mashed potatoes instead of noodles creates a dreamy comfort dish that’s just as delightful.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The stroganoff sauce tends to thicken as it cools, so a splash of cream or broth before reheating can bring back its original velvety texture.
Freezing
This Rustic Beef Stroganoff with Egg Noodles Recipe freezes reasonably well. For best results, freeze the beef and sauce separately from the noodles to prevent sogginess. When ready to enjoy, thaw overnight and gently reheat on the stove.
Reheating
Reheat the stroganoff gently over low heat, stirring frequently to prevent scorching. Add a little broth or cream as needed to loosen the sauce and keep those tender beef strips juicy and delicious.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin or stew meat works beautifully, you can also use ribeye or flank steak. Just slice it thinly and adjust cooking time to keep it tender.
Is there a substitute for heavy cream?
You can substitute sour cream or crème fraîche for a slightly tangier flavor, but add it off heat to avoid curdling. For a lighter version, whole milk thickened with a little flour works as well.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free flour for thickening and make sure your beef broth and Worcestershire sauce are gluten-free. There are lots of great gluten-free egg noodles available too.
How do I prevent the beef from becoming tough?
Thinly slicing the beef and not overcooking it is key. Cook it quickly over medium-high heat until just browned, then return it to the pan only at the end to warm through in the sauce.
Can I add other vegetables to this recipe?
Feel free! Peas, bell peppers, or even spinach can be stirred in near the end of cooking for added color and nutrition. Just keep the balance so the sauce remains creamy.
Final Thoughts
There is something so wonderfully satisfying about this Rustic Beef Stroganoff with Egg Noodles Recipe. From the first tender bite to the last rich mouthful of sauce-soaked noodles, it feels like a warm hug on a plate. Whether you’re cooking for family, friends, or yourself, this dish is sure to become a beloved classic in your kitchen. Give it a try and enjoy every cozy, comforting spoonful!
Print
Rustic Beef Stroganoff with Egg Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Description
This Rustic Beef Stroganoff with Egg Noodles is a classic comfort food featuring tender strips of beef cooked in a creamy mushroom sauce, flavored with Dijon mustard and Worcestershire sauce. Paired with soft egg noodles and garnished with fresh parsley, this hearty dish is perfect for a satisfying family meal.
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 Egg Noodles: Prepare the egg noodles according to the package instructions until tender, then drain and set aside to keep warm.
- Brown the 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 skillet and set aside.
- Sauté Onion and Garlic: In the same skillet, add the sliced onion and minced garlic. Cook for about 3 to 4 minutes until they soften and become fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the pan and cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
- Add Flour: Sprinkle the all-purpose flour over the mushroom mixture and cook for 1 to 2 minutes, stirring continuously to absorb the juices and create a roux base.
- Make the Sauce: Gradually pour in the beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce, Dijon mustard, and paprika. Bring the mixture to a simmer and cook for 3 to 4 minutes until the sauce slightly thickens.
- Finish the Sauce: Reduce the heat to low, stir in the heavy cream, and season with salt and black pepper to taste. Return the cooked beef to the skillet and stir well to coat the meat evenly with the creamy sauce.
- Serve: Spoon the beef stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley and serve immediately for a hearty, flavorful meal.
Notes
- Use sirloin for tender beef strips or stew meat for a more rustic texture.
- Be sure to cook the flour before adding broth to avoid a raw flour taste.
- Adjust heavy cream quantity for a lighter or richer sauce as per your preference.
- Garnish with parsley just before serving to keep it fresh and vibrant.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
