Description
Rustic Beef Stroganoff with Egg Noodles is a hearty, comforting dish made with tender chunks of beef simmered in a savory mushroom and onion gravy. Served over buttery egg noodles, this classic recipe delivers deep flavor and old-fashioned comfort in every bite.
Ingredients
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2 lbs beef chuck roast, cut into 1-inch pieces
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Salt and pepper, to taste
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2 tablespoons vegetable oil
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1 onion, chopped
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2 cloves garlic, minced
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8 oz mushrooms, sliced
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4 cups beef broth
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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1 bay leaf
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12 oz egg noodles
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1 cup sour cream
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2 tablespoons flour (optional, for thickening)
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Fresh parsley, chopped (for garnish)
Instructions
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Season beef with salt and pepper.
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In a large pot or Dutch oven, heat oil over medium-high heat. Brown beef in batches; remove and set aside.
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In the same pot, sauté onions and garlic until softened. Add mushrooms and cook until browned.
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Return beef to the pot. Stir in beef broth, Worcestershire sauce, thyme, and bay leaf.
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Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
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In the last 20 minutes, cook egg noodles according to package directions. Drain and set aside.
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Optional: for a thicker sauce, mix flour with a bit of water and stir into the pot. Simmer until thickened.
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Remove from heat, discard bay leaf, and stir in sour cream until smooth.
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Serve beef mixture over egg noodles and garnish with fresh parsley.
Notes
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Substitute Greek yogurt for sour cream if preferred.
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Use baby bella or cremini mushrooms for extra depth of flavor.
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Can be made in a slow cooker after browning the beef and sautéing the vegetables.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
