Tender strips of beef and sautéed mushrooms bathed in a rich, creamy sour cream sauce. This classic Russian comfort food is perfect served over buttery egg noodles for a hearty and satisfying meal.
Prep20 min
Cook30 min
Servings4
Serving size: 1.5 cups(Stroganoff only, typically served over noodles.)
Forget store-bought! These homemade egg noodles are tender, chewy, and surprisingly easy to make. They elevate any soup, stew, or simple butter and cheese sauce into a comforting masterpiece.
Crisp-tender green beans and savory bacon bits sautéed with onion and garlic. This classic Southern side dish is smoky, delicious, and comes together in one skillet for easy cleanup.
About Beef Stroganoff, Egg Noodles and Sauteed Green Beans with Bacon
Creamy beef stroganoff with tender noodles & crisp green beans - a rich, satisfying dinner option.
This american and midwest dish is perfect for dinner. With 1330.71 calories and 74.94g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 cup beef broth (low-sodium)
1 tbsp dijon mustard
1 tbsp worcestershire sauce
1 cup sour cream (full-fat, at room temperature)
12 oz egg noodles (for serving)
2 tbsp fresh parsley (chopped, for garnish)
Instructions
1
Prepare the beef. Pat the beef strips dry with paper towels and season generously with 1 tsp salt and 0.5 tsp black pepper. This helps create a good sear.
2
Sear the beef. In a large skillet or Dutch oven, heat olive oil and 1 tbsp of butter over medium-high heat. Once shimmering, add half the beef in a single layer. Sear for 1-2 minutes per side until deeply browned. Do not overcrowd the pan. Transfer the seared beef to a plate and repeat with the remaining beef.
3
Sauté aromatics. Reduce heat to medium and add the remaining 2 tbsp of butter to the skillet. Add the chopped onion and cook for 5-6 minutes until soft and translucent. Add the sliced mushrooms and a pinch of salt, cooking for 7-9 minutes until they release their moisture and begin to brown. Stir in the minced garlic and cook for 1 minute more until fragrant.
4
Build the sauce. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw taste. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Whisk in the Dijon mustard and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
5
Combine and finish. Reduce the heat to low. Return the seared beef and any accumulated juices to the skillet. Stir to combine and let it gently simmer for 2-3 minutes for the flavors to meld. Remove the skillet from the heat entirely and let it cool for 1-2 minutes. This is crucial to prevent curdling. Stir in the room-temperature sour cream until the sauce is smooth and creamy.
6
Serve. While the stroganoff is finishing, cook egg noodles according to package directions. Serve the beef stroganoff immediately over the hot noodles, garnished with fresh parsley. Taste and adjust seasoning with more salt and pepper if needed before serving.
291cal
11gprotein
48gcarbs
5gfat
Ingredients
2 cup all-purpose flour (plus more for dusting)
3 pcs large eggs (room temperature)
0.5 tsp salt (for the dough)
1 tsp olive oil
1 tbsp water (if needed)
Instructions
1
Prepare the Dough Base
In a large bowl or on a clean work surface, whisk together 2 cups of all-purpose flour and 0.5 tsp of salt.
Create a deep well in the center of the flour mixture.
2
Combine Wet and Dry Ingredients
Crack the 3 large eggs into the well and add 1 tsp of olive oil.
Using a fork, gently beat the eggs and oil, then gradually start incorporating the flour from the inner walls of the well.
Continue mixing until a shaggy, clumpy dough forms.
3
Knead the Dough
Turn the dough out onto a lightly floured surface.
Knead for 8-10 minutes until the dough transforms into a smooth, firm, and elastic ball. It should spring back slowly when poked.
If the dough feels too dry and crumbly, add water, one teaspoon at a time. If it's too sticky, add a little more flour.
4
Rest the Dough
Wrap the dough ball tightly in plastic wrap or place it in a covered bowl.
Let the dough rest at room temperature for at least 30 minutes, and up to 2 hours. This crucial step allows the gluten to relax, making the dough much easier to roll out.
5
Roll and Cut the Noodles
Unwrap the rested dough and cut it into four equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
On a well-floured surface, use a rolling pin to roll one piece of dough into a very thin sheet, about 1/16-inch thick. The dough should be almost translucent.
Generously flour the entire surface of the rolled-out dough sheet.
Loosely roll the sheet up into a log (like a jelly roll).
Using a sharp knife or pizza cutter, slice the log into noodles of your desired width (e.g., 1/4-inch for standard noodles).
6
Cook the Noodles
Gently unfurl the cut noodles and toss them with a little more flour to prevent sticking. You can cook them immediately or let them air-dry for 15-30 minutes.
Bring a large pot of water to a rolling boil and add 2 tbsp of salt.
Carefully add the fresh noodles to the boiling water. Cook for 2-4 minutes, or until they are tender and float to the surface. Fresh pasta cooks very quickly, so taste one to check for doneness.
Drain the noodles well and immediately toss with your favorite sauce, butter, or add to a soup to prevent sticking.
6 slices thick-cut bacon (chopped into 1/2-inch pieces)
1 medium yellow onion (finely chopped)
2 cloves garlic (minced)
1 lb fresh green beans (trimmed)
0.25 cup chicken broth (can substitute with water)
0.5 tsp kosher salt (adjust to taste)
0.25 tsp black pepper (freshly ground)
Instructions
1
Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.
2
Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.
4
Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.
5
Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.