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
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
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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.
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Meanwhile cut the steak into 1 1/2 inch chunks, season with salt and pepper, and coat them in the 1/4 cup flour.
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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.
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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.
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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.
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Tracy
March 3, 2016 at 7:50 pmThis sounds perfectly delicious! We have given up meat for Lent, but I’m fixing this as soon as Lent is over.
oriswede
March 3, 2016 at 9:51 pmsounds good, but, my recipe omits the mustard but adds green bell pepper and red wine. Add the sour cream at the last minute or it will curdel
cheryl b
March 4, 2016 at 3:22 amMy mom and Grams made home made whole wheat egg noodles and they are devine.I can not tell you how delicious homemade noodles are..
Yvonne
March 4, 2016 at 12:37 pmThank you thank you thank you!!! Since we started cutting out processed foods about 18 months ago I have been looking for a good clean recipe for beef stroganoff and have yet to find one – like you said, all the recipes I found seemed complicated. I’ve always been a big lover of beef stroganoff but I always made it with the processed cream of mushroom soup before.
I canNOT wait to try this! …I’m thinking this weekend would be the perfect time! :)
Sherry
March 6, 2016 at 6:18 pmI have a recipe that is made in the crockpot, but it too is made with canned soup. Can this be made in the crockpot? Also, I was wondering if you could substitute plain Greek yogurt for the sour cream? I cannot find whole wheat egg noodles anymore either. I will check at my local Kroger. Thanks.
Amy Taylor (comment moderator)
March 20, 2016 at 9:56 pmHi. We’ve not tried but I imagine so. A reader commented a little below on her crock pot recipe. We often substitute sour cream for for Greek yogurt.
Elaine
March 6, 2016 at 8:54 pmMade this for dinner tonight, another winner with my family. Easy and quick, thanks for the recipe!!
Sherly
March 7, 2016 at 6:23 amheyya.. Nice recipe. Is there any difference between salted butter and unsalted butter while doing this recipe. I mean does they flavors different after preparing it???
Amy Taylor (comment moderator)
March 8, 2016 at 5:25 pmHi. I can almost never tell if I’ve used salted or unsalted butter.
caroline
March 7, 2016 at 3:45 pmnow I’m wishing I’d ask for this for my birthday dinner tonight :( I LOVE beef stroganoff – I’ll have to review my moms recipe because I don’t think she uses cream of mushroom soup
caroline
March 7, 2016 at 3:46 pmWhenever I have leftover egg noodles I heat them up with a little butter and salt and OMG to die for
I have found whole wheat ones in Giant in the past but haven’t looked recently.
Cathy
March 7, 2016 at 4:19 pmI make this in the crock pot without the soup. I believe it is a Betty Crocker or a Better Homes and Garden crock pot cookbook. Basically it is just the meat, onion, garlic, and beef broth. Cook it until tender and then put crock pot up to high and add a flour and water mixture. After it thickens, add sour cream. There are other herbs I am sure, just experiment :)
I cannot find whole wheat egg noodles where I live, I just use other whole wheat noodles. I have gotten used to it :)
Kristin
March 24, 2016 at 4:50 pmI use the Better Homes and Garden’s recipe too, substituting beef stock for the bouillon. Luckily, my local grocery store sells “Ronzoni” whole wheat egg noodles, so I never had to give up stroganoff. Though as farmer’s market meat is expensive, I double the mushrooms so we will have leftovers the next night. I just started making my own chicken stock and hope to start making beef stock as well.
Rach's Recipes
March 8, 2016 at 2:39 amI just love beef stroganoff, such a delicious dish! I make mine with a dash of nutmeg and a combination of fresh and dry tarragon. Have you tried making this dish with these herbs? Love to eat this with a steaming cup of rice!
Amy Taylor (comment moderator)
March 9, 2016 at 9:09 amNope, thanks for the suggestion.
Stacey
March 9, 2016 at 6:14 pmI, too have been looking all over for whole wheat egg noodles! I’m going to order some today, can’t wait to try out this recipe! :)
Angie
March 9, 2016 at 11:32 pmI followed the directions perfectly but my sauce didn’t thicken much. It doesn’t look appealing.
Debbie Gisle
March 22, 2016 at 1:03 pmMine took more flour to thicken too! Next go ’round I will make the rue first before adding it in to the meat. I think this will help.
Debbie Gisle
March 22, 2016 at 1:02 pmThis is a win!! Easy to make and tastes fantastic! Thank you!
Karin
May 1, 2016 at 8:59 pmI am a little confused – if you won’t eat store-bought “processed” egg noodles, why will you eat store-bought obviously “processed” whole wheat egg noodles?
Jennifer
May 2, 2016 at 9:38 amThis 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
Sandy Neufeld
August 13, 2016 at 8:06 pmThrow 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.
Amy Taylor (comment moderator)
May 7, 2016 at 11:20 amHello. Lisa does buy a few minimally processed items such as whole wheat pasta.
Kyli
July 24, 2016 at 8:12 pmI 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.
Kyli
July 24, 2016 at 8:13 pmOr could I use chicken stock?
Amy Taylor (comment moderator)
July 29, 2016 at 11:07 amWe’ve not tried this with a different stock.
Amy Taylor (comment moderator)
July 29, 2016 at 11:06 amHi. 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.
Alana
August 20, 2016 at 12:50 pmJust 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!
Page
October 26, 2016 at 1:55 pmI 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?
Amy Taylor (comment moderator)
November 17, 2016 at 1:15 pmHi there. You can find it online if you can’t find it in the stores. I know Thrive market has it.
Janice
December 26, 2016 at 9:59 amWe always use yogurt or Greek yogurt to our stroganoff. Gives a slight flavor variation that we really love.
Dianne
January 13, 2017 at 7:03 pmOver 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
Joan
September 12, 2017 at 4:06 pmBeef 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.
WestintheEast
March 24, 2017 at 10:41 amJust curious–did you make your own butter, beef broth and sour cream? Noticed you have not had processed food in six years. Thanks!
Amy Taylor (comment moderator)
May 8, 2017 at 6:18 pmHi 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.
LINDA P FURNESS
April 7, 2017 at 2:35 pm‘Scraping’ not ‘scrapping’
Peter Machell
August 1, 2018 at 12:54 amI’m allergic to mushrooms. Can you suggest any alternative please?
Amy Taylor (comment moderator)
August 6, 2018 at 1:23 pmHi 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.