Creamy Beef and Noodles

published Aug 14, 2021
Beef and Noodles

This beef and egg noodle dish makes for a rich and oh-so satisfying combo.


Prep10 minutes

Cook25 minutes to 35 minutes

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Beef and noodles (beef stroganoff) in a black bowl with utensils and a drink to the side
Credit: Photo: Eric Kleinberg; Food Styling: Kristina Vanni

There’s something so comforting about a warm bowl of creamy beef and noodles. It feels like a hug at dinnertime and can be whipped up in under an hour. It’s a classic dish with many variations calling for various cuts of beef and different types of noodles. For me, the secret to keeping this recipe quick and easy while still maintaining the home-cooked memories is using frozen egg noodles.

Most of us are familiar with the dried egg noodles available on store shelves, but the homemade-style egg noodles available in the freezer section of the grocery store are a hidden gem. You cook them in boiling water just as you would any other noodle, but the result tastes like they were made from scratch. Give them a try; I promise you will be hooked too.

These thick and decadent noodles are tossed with a creamy beef mixture made with sliced sirloin steak and mushrooms in a sour cream sauce. To up the ante on the sauce, I like to deglaze the pan with a generous splash of red wine and then add a dash of Dijon mustard. Some fresh thyme brings additional flavor, and a sprinkle of chopped fresh parsley adds splash of color and freshness. In the end, this dish feels like it was made for a special occasion even though it is easy enough for a weeknight meal.

How Do You Thicken Beef and Noodles?

To thicken the sauce for beef and noodles, whisking in just a tablespoon of flour does the trick.

How Long Do You Boil Stew Meat?

This recipe calls for sliced sirloin steak, but it can be prepared with stew meat following instructions below:

  • Cut stew meat into thin slices.
  • Cover and allow the meat to simmer for about two hours in the wine and broth mixture. (You might need to add additional broth if the liquid level gets low.)
  • Once the meat has become tender, proceed with the recipe and add the sour cream and Dijon mustard.

Can You Freeze Beef and Noodles?

Beef and noodles can be frozen in an airtight container for up to two months. Upon thawing and reheating, add a bit of beef broth to help revive the creamy sauce.

Beef and Noodles

This beef and egg noodle dish makes for a rich and oh-so satisfying combo.

Prep time 10 minutes

Cook time 25 minutes to 35 minutes

Serves 4

Nutritional Info


  • 1 (12-ounce) package

    frozen homestyle egg noodles, such as Reames

  • 1/2

    large yellow onion

  • 1 pound

    boneless beef sirloin steak

  • 1 teaspoon

    kosher salt, plus more as needed

  • 1/2 teaspoon

    freshly ground black pepper, plus more as needed

  • 3 tablespoons

    olive oil, divided

  • 1 (8-ounce) package

    sliced baby bella or cremini mushrooms

  • 4 sprigs

    fresh thyme

  • 1 tablespoon

    all-purpose flour

  • 3/4 cup

    beef broth

  • 1/4 cup

    dry red wine

  • 1 cup

    sour cream

  • 1 tablespoon

    Dijon mustard

  • 1 tablespoon

    chopped fresh parsley leaves (optional)


  1. Bring 4 quarts of salted water to a boil. Add 1 (12-ounce) bag frozen egg noodles and stir to separate the noodles. Return to a boil. Reduce the heat to maintain a simmer. and cook until tender, stirring occasionally, about 15 minutes. Meanwhile, make the sauce.

  2. Chop 1/2 large yellow onion (about 1 cup). Cut 1 pound beef sirloin steak crosswise into 1/4-inch-thick slices. Season the beef with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until browned and no longer pink, 4 to 6 minutes. Transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil to the skillet. Add the onion and sauté until softened, 3 to 5 minutes. Reduce the heat to low, add 8 ounces sliced baby bell mushrooms and 4 fresh thyme sprigs, and sauté until the mushrooms soften, about 5 minutes more.

  4. Sprinkle with 1 tablespoon all-purpose flour and stir for 30 seconds. Stir in 3/4 cup beef broth and 1/4 cup dry red wine. Scrape up any browned bits in the skillet and simmer for 3 minutes. Add 1 cup sour cream and 1 tablespoon Dijon mustard, and whisk until the sauce is smooth. Return the cooked beef and any accumulated juices from the plate to the skillet. Cook, stirring often, until the sauce is barely simmering, 3 to 4 minutes.

  5. Drain the noodles. Add to the pan and toss to coat with the sauce. Discard the thyme sprigs. Taste and season with kosher salt and black pepper if needed. Garnish with 1 tablespoon chopped fresh parsley leaves if desired.

Recipe Notes

Subtitutions: The 1/4 cup dry red wine can be substituted for 1/4 cup more beef broth. If you can’t find frozen egg noodles, dry egg noodles will also work well. Cook according to package directions, drain, and add to the beef mixture.

Storage: The beef and noodles can be refrigerated in an airtight container for up to 3 days.