Beef Stroganoff with Homemade Egg Noodles

I am not really sure why it has taken me so long to post this recipe.  We seriously eat it every opportunity I get.  Beef Stroganoff has been my favorite, forever.  Not until recently, however, have I started making my own noodles.  The noodles are easy, taste great and the kids can help me because it’s pretty hard to screw up!  If you don’t want to make your own noodles, store bought noodles are just fine.  I have used everything from NoYolks to tri-colored whatever I had in the pantry…


Beef Stroganoff

1 steak (about 1 pound) very thinly sliced*

1 medium onion thinly sliced (any variety is fine)

1/2 cup mushrooms thinly sliced (optional)

4 tablespoons butter, divided

1/4 cup flour

2 cups warm beef stock**

1 Tbsp mustard

1/3 cup sour cream

Salt and pepper

In a large skillet (I like my 9 inch cast iron) melt 1 tablespoon of the butter.  Add the steak, onions and mushrooms and season with salt and pepper.  Brown over medium heat until all the juice is gone and the veggies are tender.  This takes about 15 minutes, depending on how thinly sliced the meat is.

Remove meat from pan and keep warm.  Reduce heat to low, add remaining butter and flour to make a rue.  Using a whisk cook the rue for 3-5 minutes.  Season lightly with salt and pepper.  Gradually add the warm beef stock, whisking constantly to create a smooth mixture.  Blend in the mustard and sour cream.  Taste for seasoning and add salt and pepper as needed.  If the sauce is too thick a 1 Tbsp water or stock at a time until the desired consistency is reached (it’s easy to make it thin, hard to thicken it again).

Add the meat back into the sauce and stir to coat.  Serve warm over noodles.

*If your steak is slightly frozen when you go to slice it, it will be easier to make thin cuts.

**I use beef bullion base, following the directions to make stock, this allows you to adjust the “beefiness” if so desired.


Egg Noodles

2 cups all purpose flour

1/4 tsp salt

1 large egg

about 1/2 cup warm water

Mix first three ingredients together with a fork.  Gradually add water until a dough ball is formed.  Knead until smooth and elastic.  Allow the dough to rest covered for 15-30 minutes.  Roll to desired thickness (about 1/8 inch) and cut into strips.  For best results allow the noodles to dry 30-60 minutes before cooking.

To cook:  Bring large pot of water to a rolling boil, add a pinch of salt if desired.  Add noodles and bring back to a boil, cook for 3-5 minutes until tender.  Drain.  (To prevent sticking after draining add 1/2 tbsp butter or olive oil and stir).



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