Funny enough, egg noodles are what inspired this beef stroganoff recipe today. I have not had a single egg noodle since we cut out processed food (almost 6 years ago!) – until now. And that’s because I have not been able to find whole-wheat egg noodles at the stores where I shop and, believe me, I’ve looked.
There’s just something about those wide fluffy egg noodles that I’ve missed, so you can imagine my excitement when we were out of town and stopped in a Kroger (which we don’t have in Charlotte). I know my daughters probably thought their mom had gone a little cuckoo when I suddenly yelled, “Whole-wheat egg noodles!” and literally scooped up 6 bags in my arms. What can I say, it caught me off guard LOL.
So anyway, (oddly enough) I had no plan for these egg noodles, but my husband said he always remembered his mom serving Beef Stroganoff over them – and I was immediately sold.
There are of course a meeellion Beef Stroganoff recipes out there, but some call for highly-processed cans of cream of mushroom soup (how he thinks his mom used to make it) while others call for many different steps asking you to add and remove things from the pan. One recipe I saw even asks you to cook with the onion and them remove (discard) a perfectly good onion before serving!
So today I’m excited to present to you a very easy and sensible (and unprocessed) version of Beef Stroganoff …served over whole-wheat egg noodles of course!
Classic Beef Stroganoff
Funny enough, egg noodles are what inspired this beef stroganoff recipe today. I have not had a single egg noodle since we cut out processed food 6 years…
Ingredients
- 4 tablespoons butter
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 8 ounces mushrooms, chopped
- 1/4 cup whole-wheat flour
- 1 pound sirloin steak
- 1 1/2 cups beef broth
- 1/2 cup sour cream
- 1 teaspoon dijon mustard
- salt, to taste
- pepper, to taste
- whole-wheat egg noodles, for serving
- parsley, fresh (optional, for garnish)
Instructions
- In your largest skillet (with a tight-fitting lid) melt the butter over medium heat. Add the onion, garlic and mushrooms to the pan and cook for 2 to 3 minutes while stirring occasionally.
- Meanwhile cut the steak into 1 1/2 inch chunks, season with salt and pepper, and coat them in the 1/4 cup flour.
- Add the steak and any remaining flour to the pan. Feel free to add a little extra butter to the pan if it gets too dry. Evenly brown the meat on medium-high for 1 to 2 minutes then pour the stock into the pan.
- Bring to a boil, while scrapping the brown bits off the bottom of the pan, then lower heat to a simmer, cover the pan, and cook for 5 to 10 minutes or until the meat is cooked all the way through and the sauce begins to thicken.
- Remove the lid and add in 1/4 teaspoon salt, sour cream, mustard, and pepper (to taste). Simmer for another minute or two then serve warm over cooked whole-wheat egg noodles and garnish with fresh parsley if desired.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Whole-Wheat Madeleines!
I’m allergic to mushrooms. Can you suggest any alternative please?
Hi there. You can leave them out. Mushrooms are difficult to sub for but this might help: https://www.thekitchn.com/what-is-a-good-substitute-for-mushrooms-179325.
‘Scraping’ not ‘scrapping’
Just curious–did you make your own butter, beef broth and sour cream? Noticed you have not had processed food in six years. Thanks!
Hi there. No, Lisa still purchases those organic items. She does not make her own dairy products. She makes broth and stock, of course, but not always.
Over all this is a good recipe. I used stewing beef instead and did not cooknow the meat long enough as it was tough, if you were to si,merely the meat mixture for about an hr it would melt in your mouth….this is a very easy recipe to follow and and perpare
Beef stroganoff is always made with tender cuts of beef such as sliced tenderloin or filet, or cuts used for stir fry. Never try to use stewing beef which needs a long time to break down, hence be stewed.
We always use yogurt or Greek yogurt to our stroganoff. Gives a slight flavor variation that we really love.
I normally buy free range chicken stock from Whole Foods and/or Trader Joe’s, but I can’t find any pasture raised beef stock. Any suggestions for where to look?
Hi there. You can find it online if you can’t find it in the stores. I know Thrive market has it.
Just made this this week, my husband said it’s the best he’s ever had…I couldn’t agree more! So easy and to think it’s a healthy version of comfort food makes it even better!!! LOVE this site!
I can’t find beef stock without sugar added… Do you have a store bought option you use? I don’t really want to make it from scratch.
Or could I use chicken stock?
We’ve not tried this with a different stock.
Hi. Not perfect but it is what I often buy: http://www.pacificfoods.com/food/broths-stocks/broths/natural-beef-broth.aspx and does not have sugar.
Hello. Lisa does buy a few minimally processed items such as whole wheat pasta.
This looks delicious. I have a challenge for you, though. I remember this dish made with round steak as a kid, probably tenderized round steak … therefore the simmering in cream of mushroom soup to tenderize the meat. Any suggestions, possibly additional recipe, on how to make it with the tougher, usually less expensive cut of meat
Throw it in the crockpot with a little water which you can use for the base gravy. Cut it up first and the meat will be so tender. I cook in the crockpot all the time when we’re camping. If not crockpot, its BBQ. No need to have alot of dishes and pots and pans. We eat healthy and simple.