Rustic Beef Stroganoff with Egg Noodles

This Rustic Beef Stroganoff with Egg Noodles brings classic comfort to the table with every bite. Tender chunks of beef chuck roast are slow-simmered with earthy mushrooms, aromatic garlic, and onions in a rich, savory sauce made from beef broth, Worcestershire, and thyme. Just before serving, creamy sour cream is blended in to create a silky, full-bodied texture that coats each bite. Served over soft egg noodles, this dish is the ultimate cozy dinner, perfect for chilly nights or a special family meal.

Easy to prepare and deeply satisfying, this Beef Stroganoff offers a nostalgic, homemade taste with every forkful. Garnish with fresh parsley for a hint of brightness, and you’re ready to dig in!

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch pieces
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 12 oz egg noodles
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped for garnish

Directions

1. Season beef pieces with salt and pepper.
2. Heat oil in a large skillet or Dutch oven over medium-high heat. Add beef and cook until browned on all sides. Remove beef and set aside.
3. In the same skillet, add onion, garlic, and mushrooms. Cook until vegetables are softened, about 5 minutes.
4. Return beef to the skillet. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender.
5. In a separate pot, cook egg noodles according to package instructions; drain.
6. Remove bay leaf from the beef mixture. In a small bowl, mix sour cream and flour until smooth. Stir into the beef mixture. Add cooked noodles and heat through.
7. Garnish with fresh parsley before serving