Beef Stroganoff

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The best part about Beef Stroganoff, besides its homey, hearty flavor, is the EGG NOODLES that come on the bottom. For a pasta lover like me, they’re perfect: big, fluffy, and just flavorful enough to add some┬ádeep satisfaction to the fork of it going into your mouth. They’re probably at least 75% of the reason I love this meal.


Beef Stroganoff


  • 1 3 - 4 lb. beef chuck roast, trimmed
  • 1/2 yellow onion
  • 8 oz. mushrooms
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 - 3 Tbsp. butter
  • 2 -3 sprigs fresh thyme
  • 1/4 cup flour
  • 1 1/2 cups beef broth
  • 1/2 - 1 cup sour cream
  • 12 - 16 oz. egg noodles


  1. Slice beef into strips. Salt and pepper all pieces well.
  2. Melt butter in a pan over medium high with deep edges and sear beef for 3 - 5 minutes. Remove from pan (does NOT have to be completely browned).
  3. Roughly chop onions and mushrooms, then cook them and thyme in the same pan the beef was in at a lower temperature (medium to medium high) for 8 - 10 minutes.
  4. Add beef back to the pan and add flour. Stir to coat and combine evenly, then cook for about 5 minutes.
  5. Add broth and bring to a boil. Then reduce the heat and simmer for 10 - 15 minutes.
  6. Boil water and cook egg noodles as directed.
  7. Remove the beef mixture from heat and stir in sour cream until smooth, using more or less to taste.
  8. Serve beef mixture over noodles.
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