Beef and Mushroom Stroganoff with Egg Noodle Recipe

Name: Beef and Mushroom Stroganoff with Egg Noodle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons flour, all-purpose; 1/4 teaspoon salt; ⅛ teaspoon black pepper; 3/4 pound beef, tenderloin or boneless sirloin steak, cut into cubes; 1 cup beef stock; 1 teaspoon vegetable oil; 1 medium onions sliced; 8 ounces mushrooms sliced, fresh; 1/2 cup sour cream; 8 oz egg noodles uncooked

Servings: persons

1
1) In shallow dish or plastic food storage bag, combine flour, salt and pepper; mix well.
2
Add beef; toss to coat.
3
Remove beef from bag; place on plate.
4
2) In small bowl, combine broth and remaining flour mixture from bag; blend well.
5
Set aside.
6
3) Spray medium nonstick skillet with nonstick cooking spray.
7
Add oil; heat over high heat until hot.
8
Add beef; cook and stir 2 minutes.
9
Reduce heat to medium-high.
10
Add onion; cook and stir 2 minutes.
11
4) Add mushrooms; cook 4 minutes stirring occasionally.
12
Stir in broth mixture; bring to a boil.
13
Reduce heat; simmer 5 minutes to blend flavors.
14
Remove skillet from heat; stir in sour cream.
15
5) Pour mixture into freezer container; cover tightly.
16
Refrigerate until completely cooled.
17
Store in freezer until ready to use.
18
6) To serve, cook noodles to desired doneness as directed on package.
19
Drain; cover to keep warm.
20
7) Meanwhile, thaw and heat beef mixture, place mixture in microwave save dish; cover with vented microwave-safe plastic wrap.
21
Microwave on HIGH for 5 minutes.
22
Break mixture into pieces with spoon.
23
Microwave on MEDIUM for an additional 6 to 9 minutes or until thoroughly heated, stirring once halfway through heating.
24
Serve beef mixture over noodles.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons flour, all-purpose, 1/4 teaspoon salt, ⅛ teaspoon black pepper, 3/4 pound beef, tenderloin or boneless sirloin steak, cut into cubes, and more.

Yes, Beef and Mushroom Stroganoff with Egg Noodle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef and Mushroom Stroganoff with Egg Noodle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions