Why You’ll Love This Recipe
Skillet Beef Stroganoff with Noodles is the kind of weeknight comfort meal that feels nostalgic yet elevated, thanks to tender beef, earthy mushrooms, and a rich, creamy sauce. Everything cooks in a single skillet, making cleanup wonderfully simple while keeping flavours concentrated and well-developed. The noodles absorb the sauce beautifully, resulting in a hearty, satisfying dish that suits both casual weeknight dinners and cosy weekend meals. I once prepared this using Greek yogurt instead of sour cream, and it added a pleasantly tangy, lighter finish without sacrificing the creamy texture. Whether you’re craving something warm and homey or looking for a reliable recipe that delivers every time, this skillet stroganoff is sure to become a favourite.
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Skillet Beef Stroganoff with Noodles: A Creamy, Comforting One-Pan Classic
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Halal
Description
A classic comfort-food dinner made in one skillet with tender beef, mushrooms, and egg noodles coated in a rich, creamy stroganoff sauce.
Ingredients
- 1 lb sirloin or flank steak, thinly sliced
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 3 cups beef broth
- 8 oz egg noodles
- 1 cup sour cream
- 1 tbsp cornstarch (optional, for thickening)
- Fresh parsley, chopped (optional garnish)
Instructions
- Heat olive oil or butter in a large skillet over medium-high heat.
- Add sliced beef, season with salt, pepper, and paprika, and sear quickly until browned. Remove and set aside.
- In the same skillet, add onion and mushrooms. Cook 4–5 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Stir in Worcestershire sauce and beef broth, scraping up browned bits.
- Add egg noodles, stir to submerge, and simmer 8–10 minutes until noodles are tender.
- Lower heat and stir in sour cream. Add cornstarch slurry if thicker sauce is desired.
- Return beef to skillet and simmer 2–3 minutes until heated through.
- Garnish with parsley and serve hot.
Notes
- Slice beef against the grain for tenderness.
- Do not boil after adding sour cream to prevent curdling.
- Serve with crusty bread or a side salad.
- Greek yogurt can be used instead of sour cream for a lighter option.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Skillet
- Cuisine: European-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Egg noodles
These cook quickly and soak up the sauce, giving the dish its signature comforting base.
Beef (sirloin, flank, or ground beef)
Provides rich, savoury flavour. Thin slices of steak or ground beef both work beautifully here.
Onion
Adds mild sweetness and depth, forming part of the aromatic base.
Mushrooms
Essential for classic stroganoff flavour—they bring earthiness and heartiness.
Garlic
Infuses the dish with rich aroma and enhances the savoury elements.
Butter
Used to sauté the vegetables and beef, adding richness to the sauce.
Flour
Helps thicken the stroganoff sauce into a velvety consistency.
Beef broth
Forms the savoury body of the sauce, giving depth and warmth.
Worcestershire sauce
Adds tangy complexity and umami, boosting the beef flavour.
Sour cream
Creates the creamy finish stroganoff is known for; Greek yogurt is a lighter alternative.
Paprika
Adds gentle colour and warmth.
Salt and pepper
Simple seasonings that balance the flavours throughout.
Directions
Begin by cooking the egg noodles according to package instructions. Drain and set aside. In a large skillet, melt butter over medium heat and sauté the onions until softened. Add mushrooms and cook until they release their moisture and deepen in colour. Stir in the garlic and cook briefly until fragrant.
Add the beef—either sliced or ground—and cook until browned. Sprinkle flour over the mixture and stir until everything is coated. Slowly pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce, paprika, salt, and pepper. Allow the sauce to simmer gently until it thickens.
Reduce the heat to low and stir in the sour cream until the sauce becomes silky and smooth. Add the cooked noodles to the skillet and fold them into the sauce until well coated. Let everything warm through for a few minutes before serving.
Equipment Needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and Timing
Serves 4–6
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Storage/Reheating
Refrigerate leftovers for up to three days in an airtight container. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. Avoid boiling to prevent the sour cream from separating. Freezing is possible but may slightly affect the creaminess of the sauce.
Variations and Customizations
Ground Beef Stroganoff
Use ground beef for a quicker, budget-friendly version.
Lightened-Up Version
Replace sour cream with Greek yogurt for a tangy, lighter sauce.
Mushroom-Heavy Stroganoff
Add extra mushrooms or mix varieties like cremini and shiitake.
Creamy Dijon Twist
Stir in a teaspoon of Dijon mustard for added depth.
Gluten-Free Option
Use gluten-free noodles and replace flour with cornstarch.
Rich & Smoky
Add smoked paprika for deeper, more robust flavour.
Herb-Infused Stroganoff
Finish with fresh parsley or thyme for added brightness.
One-Pot Version
Cook noodles directly in the broth by increasing the liquid and allowing it to absorb fully.
Chicken Stroganoff
Substitute beef with chicken breast strips for a lighter protein.
Extra-Creamy Bake
Transfer stroganoff to a baking dish, top with cheese, and bake until bubbly.
FAQs
Can I use ground beef instead of sliced steak?
Yes, ground beef works very well and cooks faster.
Why is my sauce too thin?
Add a little more flour or simmer longer to thicken.
Can I make stroganoff ahead of time?
Yes, but add the noodles just before serving for best texture.
Can I freeze this dish?
Yes, though the sauce may separate slightly when reheated.
What mushrooms work best?
Cremini, white button, or a mix of both.
Can I substitute yogurt for sour cream?
Yes, Greek yogurt is a great substitute.
Why is my sauce curdling?
The heat may be too high when adding sour cream—lower heat first.
What sides pair well?
Green beans, roasted vegetables, or a crisp salad.
Can I use gluten-free noodles?
Yes, just cook them separately and mix in.
How do I add more flavour?
Increase Worcestershire, add Dijon mustard, or use richer beef broth.
Conclusion
Skillet Beef Stroganoff with Noodles brings classic comfort together in a single pan, offering creamy richness, hearty noodles, and savoury beef in every bite. It’s simple enough for a weeknight yet satisfying enough for guests. Whether you follow the traditional version or explore variations, this recipe is dependable, flavourful, and wonderfully comforting. If you’d like, I can now prepare the SEO title, meta description, focus keyphrase, and synonyms for this post.
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