Beef Stroganoff with Noodles
U.S. Version Recipe

  • Like 9
  • 61 Minutes
  • Serves 6
  • Easy
  • Medium-High
Beef Stroganoff with Noodles

Recipe's Ingredients

Adjust Servings:
1.5 Pounds Beef Steak boneless top loin
1.5 Cups Beef Broth
6 Ounces Noodles ingredients below
1/2 Pound Mushrooms
3 Tablespoons All-purpose Flour
2 Tablespoons Margarine or Butter
1 Cup Sour Cream or Plain Yogurt
1 Clove Garlic
1 Medium Onion
2 Tablespoons Ketchup
1 Teaspoon Salt
6 Cups Water
3 Cups Uncooked Egg Noodles 6 ounces
2 Tablespoons Butter Instead of Margarine
1 Cup Plain Yogurt Sour Cream Instead of Sour Cream

Nutritional information for Beef Stroganoff with Noodles

Saturated Fat

Beef Stroganoff with Noodles is my own recipe for American cuisine lovers. Because the Russian version isn't enough for dinner, this Beef Stroganoff with Noodles is loved by any person that leaves in the U.S.

Did you Know?

Beef Stroganov (the original name) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream).




Steps for Beef Stroganoff with Noodles

5 Minutes

Cut the beef

Cut the beef across the grain into about 1/8-inch strips. Cut longer strips crosswise in half.

12 Minutes

Cook the beef in the melted margarine

Melt the margarine in the skillet over medium-high heat. Cook the beef in the margarine 8 to 10 minutes, stirring occasionally, until brown. While the beef is cooking, heat the water for Hot Cooked Noodles and continue with Step 3.

13 Minutes

Cook the Noodles

Heat water to boiling in the saucepan over high heat. Stir in the noodles. Boil vigorously 8 to 10 minutes, stirring occasionally to prevent sticking, until noodles are tender. Boiling vigorously allows the pasta to move freely so it cooks evenly, but watch carefully so the water doesn't boil over. Drain noodles in a strainer or colander.

15 Minutes

Mix the broth, ketchup, salt and garlic

Peel and finely chop the garlic. Reserve 1/3 cup of the beef broth. Stir the remaining broth, the ketchup, salt and garlic into beef. Heat to boiling over high heat. Once the mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook about 10 minutes or until beef is tender.

5 Minutes

Mushroom preparation

While the beef is cooking, peel and chop the onion and cut the mushrooms into slices (rinse mushrooms, and cut off the stem ends). Cut the mushrooms into 1/4-inch slices. Finish preparing the noodles.

5 Minutes

Mix the beef and the Mushrooms

Stir the onion and mushrooms into the beef mixture. Cover and cook about 5 minutes or until onion is tender.

4 Minutes

Shake the beef broth and flour

Shake the reserved 1/3 cup beef broth and the flour in a tightly covered jar or container. Gradually stir this mixture into beef mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly, until thickened. Reduce heat just enough so mixture bubbles gently.

2 Minutes

Stir in the Sour Cream

Stir in the sour cream. Cook until hot, but do not heat to boiling or the mixture will curdle. Serve over noodles.

Additional Info for Beef Stroganoff with Noodles


 Back to Recipe’s STEPS ↑


Beef Stroganoff with Noodles is the tastiest recipe I know from all the Stroganoffs out there. Trust me, I didn’t make any other Beef Stroganoff recipe after I have prepared this one. The noodles are awesome in this combo and come with a better taste than any other pasta.

Content on this page…





About Beef Stroganoff with Noodles Recipe

As we all know, the original Beef Stroganoff is a Russian dish that was originally made with sour cream, without mushrooms and onions. But different cooks and cultures add their own variations as I did in this tasty American version of Beef Stroganoff. Since I first tasted this type of Beef Stroganoff with Noodles, made in American style Cuisine, I knew I’ll do the recipe every time in this way. The recipe does not belong entirely to me, but I have adapted to my own modifications, while still retaining the originality of the American Cuisine.

As for Noodles, I preferred to buy 6 ounces of uncooked egg noodles and prepare them myself. In this way, you will have an incredibly good recipe and made entirely by you and also control how the noodles are cooked. I hope you like it, in fact, you will definitely like it. I chose to use Noodles because, in my opinion, it adds a lighter taste than other types of pasta and the plate design is more stylish, so you can also use it for special occasions.




Tips for Beef Stroganoff:

  1. For a bit of color and fresh flavor, sprinkle freshly chopped parsley over the noodles.
  2. For a more flavorful and exotic version, use chanterelle, morel, or shiitake mushrooms instead of regular white mushrooms.
  3. As Essential Equipment, you need to have a 10-inch skillet and 3-quart saucepan.




Fewer ingredients, better taste, and selective flavor

You don’t need too many ingredients for this recipe, but I assure you will have an awesome dish for your family’s dinner. You only need 1,5 pounds of beef boneless top loin steak, 2 tablespoons margarine or butter, 1,5 cups beef broth, 2 tablespoons ketchup, 1 medium onion, 1/2 pound mushrooms, 3 tablespoons all-purpose flour, 1 clove garlic, 1 cup sour cream or plain yogurt, and the ingredients to make the noodles.




This recipe of Beef Stroganoff is created for American Taste buds

When I have a lot of time creating, testing, and preparing new versions of great recipes, I like to play with the ingredients until the best version is done. Playing with ingredients is something I like, therefore I wanted to adapt the original recipe for beef Stroganoff to American taste, and I succeeded after 7 hours of testing. I tried with different pasta like fettuccine, linguine, spaghetti, but it was something Italian present. Maybe you think “hey, but noodles are Chinese, isn’t now present the Asian taste?”, but the answer is: not really. Italian pasta is often prepared with a red or white sauce, but noodles are often prepared with soy sauce… not with this kind of creamy combination and vegetables. To this recipe for beef Stroganoff, I added also mushrooms, ketchup, margarine (or butter, depending on your taste), and the possibility to use sour cream or plain yogurt. The result: a truly American version of beef Stroganoff.


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