The Ultimate Classic Beef Stroganoff with Egg Noodles (That My Kids Request Every Week!) | Meal Mia

The Ultimate Classic Beef Stroganoff with Egg Noodles (That My Kids Request Every Week!)

Around here, weeknight dinners transformed completely when this beef stroganoff entered our rotation. Of course, when your kids start checking the weekly menu hoping to see their favorite noodle dish, you know you’ve found a winning recipe!

Why This Recipe Works

In reality, creating a creamy pasta dish that’s both sophisticated and kid-friendly can feel impossible. But this stroganoff has become our family’s most requested meal. The best moments are when Jack helps measure the noodles while Aliana carefully stirs the sauce – their special touches that make every batch perfect!

Key Components Breakdown

Essential Ingredients

  • Beef – Georgia taught me which cut works best
  • Mushrooms – Emily’s sautéing technique changed everything
  • Egg noodles – Catrine’s cooking method is foolproof
  • Sour cream – The key to that perfect tang
  • Fresh herbs – For that authentic finish

Equipment Needed

Must-haves:

  • Large skillet
  • Dutch oven
  • Sharp knife
  • Colander

Nice-to-haves:

  • Meat tenderizer
  • Garlic press
  • Mushroom brush
  • Serving bowl

The Technique Section

Critical Steps

  1. Proper meat preparation
  2. Mushroom browning
  3. Sauce consistency
  4. Noodle timing
  5. Temperature control

The most common mistake? Overcooking the beef! After one particularly tough batch, I learned that quick cooking is crucial for tender meat.

Temperature and Timing

  • Meat browning: 3-4 minutes per side
  • Mushroom cooking: 8-10 minutes
  • Sauce simmering: 15-20 minutes
  • Noodle cooking: 6-8 minutes

Troubleshooting Guide

Common Issues

Sauce too thin? Georgia’s solution: Let it reduce more before adding sour cream. When Jack helped me test this method last week, we got the perfect consistency!

Tough meat? Emily taught me to slice against the grain and not overcrowd the pan.

Variations and Adaptations

Seasonal Options

  • Spring: Fresh herbs
  • Summer: Lighter cream
  • Fall: Wild mushroom blend
  • Winter: Extra creamy version

Dietary Modifications

  • Lighter version: Greek yogurt swap
  • Extra mushrooms: Double the amount
  • Dairy-free: Coconut cream option

Storage and Make-Ahead

  • Refrigerator: 3-4 days
  • Store sauce separately
  • Cook noodles fresh
  • Reheat gently

FAQ

Q: Can I use different cuts of beef? A: Yes! Adjust cooking time accordingly.

Q: Best noodles to use? A: Wide egg noodles are traditional.

Q: How to prevent curdling? A: Temperature control when adding sour cream.

Closing Thoughts

You know what makes this stroganoff truly special? It’s not just the tender beef or creamy sauce – it’s watching Jack’s face light up when he gets to “test” the noodles for doneness, or seeing Aliana’s careful concentration as she helps stir the sauce “just like a chef.” Even John, who usually prefers simple meat and potatoes, asks for this creamy comfort dish!

Since sharing this recipe on my Pinterest, I’ve heard from so many families who’ve made it their weeknight favorite. Some have even started “sauce tasting parties” where kids help adjust the seasonings!

Remember, your first attempt might not be perfect (like my infamous “too much pepper” incident that had us all reaching for water!), but keep experimenting. For more family-friendly dinner ideas and comfort food recipes, follow me on Pinterest @mealmia – where I share all our kitchen adventures, successful or otherwise!

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Classic Beef Stroganoff Recipe

Classic Beef Stroganoff


Description

A creamy, comforting dinner that brings the family running!

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Servings: 6

Classic Beef Stroganoff Recipe


Ingredients

Scale

For the Beef:

  • 2 pounds beef sirloin, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

For the Sauce:

  • 1 pound mushrooms, sliced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups beef broth
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups sour cream
  • Fresh parsley for garnish

For Serving:

  • 1 pound egg noodles
  • Extra sour cream
  • Fresh herbs

Instructions

  1. Season beef with salt and pepper. (Jack loves helping measure the seasonings!)
  2. Brown meat in batches until golden. Remove from pan.
  3. Sauté mushrooms until golden. (Aliana’s job is stirring carefully!)
  4. Add onions and garlic until soft.
  5. Make sauce with butter, flour, and broth.
  6. Return beef to pan, simmer until thickened.
  7. Stir in sour cream just before serving.
  8. Serve over cooked egg noodles.

Notes:

  • Don’t overcrowd the pan
  • Temp control is key
  • Georgia’s tip: room temperature sour cream
  • Catrine’s secret: add a splash of brandy

Storage Tips:

  • Store sauce separately
  • Cook fresh noodles
  • Reheat gently
  • Best within 3-4 days

Nutritional Information (per serving):

  • Calories: 585
  • Protein: 42g
  • Fat: 28g
  • Carbs: 45g
  • Fiber: 3g
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