Beef Stroganoff and Noodles
Make a comforting meal with this beef stroganoff and noodles recipe. Creamy, flavorful, and perfect for any night of the week.
This quick skillet beef stroganoff is a weeknight hero—rich, creamy, and made with simple, affordable ingredients. Ground beef keeps it easy and fast, while mushrooms and onions add depth. The sauce simmers into a tangy gravy with sour cream stirred in at the end for that classic stroganoff flavor.
It’s an adaptable, satisfying dish that’s perfect over noodles, but also great with mashed potatoes or rice. Whether you’re craving comfort food or just need something reliable and delicious, this recipe delivers every time.
What You’ll Like About This Dish
Quick and easy. Ready in about 30 minutes with pantry staples.
Creamy and flavorful. The sour cream gravy is rich and satisfying.
Customizable. Use ground turkey, skip the mushrooms, or spice it up.
Ingredient Notes
- Noodles: Thin or medium egg noodles work well. Cook them just until tender.
- Olive oil: Used to sauté the mushrooms—adds richness and flavor.
- Mushrooms: White or cremini mushrooms add earthy depth.
- Ground beef: Lean ground beef is convenient and cooks quickly.
- Onion: Optional, but adds great flavor—use yellow or sweet.
- Flour: Helps thicken the sauce into a gravy.
- Beef broth or water: Broth adds more flavor, but water works in a pinch.
- Sour cream: Adds tang and creaminess—stir in off heat to prevent curdling.
- Salt and pepper: Season to taste—adjust at the end if needed.
Steps to Make Beef Stroganoff and Noodles
- Cook the noodles according to package directions and drain.
- In a skillet, sauté the mushrooms in olive oil until browned; remove and set aside.
- Add ground beef and onion to the skillet and cook until the beef is no longer pink.
- Stir in the flour and cook for 2 minutes, stirring constantly.
- Add the broth, mushrooms, salt, and pepper. Simmer until thickened.
- Remove from heat and stir in the sour cream.
- Serve the sauce over the hot, drained noodles.
Tips for Creamy Stroganoff
- Don’t overcook the noodles—keep them slightly firm so they hold up under the sauce.
- Cook the flour for 1 to 2 minutes to avoid a raw taste before adding broth.
- Stir in sour cream at the end and off heat to prevent curdling.
- Make it ahead by cooking the sauce and noodles separately and storing until ready to combine.
Recipe Variations
- Use rice or potatoes. Instead of noodles, serve the stroganoff over cooked rice or mashed potatoes.
- Try ground turkey. A lighter option with the same great flavor.
- Cream cheese variation. Swap half the sour cream for cream cheese for a richer sauce.
- Add herbs. Stir in chopped parsley, chives, or thyme just before serving.
- Make it spicy. Add a pinch of cayenne or crushed red pepper flakes for heat.
Serving Suggestions
- Serve with buttered peas or steamed green beans on the side.
- Pair with a crisp green salad and crusty bread.
- Add sautéed spinach or roasted broccoli for color and nutrition.
- Garnish with chopped parsley or paprika for presentation.
- Double the batch and freeze half for an easy future meal.
How to Store and Reheat Stroganoff
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze the sauce (without noodles) in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm the sauce gently on the stovetop or in the microwave. Stir in a splash of broth or cream if it thickens too much. Add freshly cooked noodles when ready to serve.
Beef Stroganoff and Noodles
Ingredients
- 8 ounces noodles, thin or medium
- 1 tablespoon olive oil
- 4 ounces mushrooms, sliced
- 1 pound ground beef, lean
- 1 medium onion, finely chopped
- 2 tablespoons flour
- 1/2 cup beef broth , or water
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 8 ounces sour cream
Instructions
- Cook the noodles following package directions. Drain and set aside.
- While the noodles are cooking, heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté until they are browned and tender. Remove and set aside.
- Add the ground beef and onion to the skillet. Cook, stirring, until ground beef is no longer pink. Stir in the flour and cook, stirring, for 2 minutes longer.
- Add the broth or water, the sauteed mushrooms, and the salt and pepper. Cook, stirring constantly, until hot and thickened.
- Remove the pan from the heat and stir in sour cream.
- Serve the stroganoff over the hot, drained noodles.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
