Beef Stroganoff with Noodles Recipe - Allrecipes.com
Beef Stroganoff with Noodles Recipe
  • READY IN 2 hr

Beef Stroganoff with Noodles

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"This recipe is our family favorite. The sauce is very rich and creamy and is great served over egg noodles. It does take a little longer to make, but it is well worth it!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
  2. Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
  3. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  4. In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
  5. Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2007

OK..here's the deal. Please DO NOT use 2 Tbsp. of seasoned salt in this recipe! This has to be a typo. It's so salty you can't eat it. I made this recipe before & caught that mistake the last time, but...this time I was in a hurry & guess what? Poured in the whole amount of seas. salt..oh,yuck! Realized what I did as soon as I poured it in. I didn't want to pitch the whole thing so I tried adding a couple of peeled potatoes to it (supposed to absorb some of the saltiness...it didn't). I was talking to my sister & she suggested pouring all the broth out (just discard it) but not the meat,bacon or veggies & then rinsing all that off & starting over with more broth...it worked!! Only this time, I didn't use any salt at all & cut back on the Worcestershire sauce by 1/2. Perfect! It's a very good recipe if you don't screw it up :)

 
Most Helpful Critical Review
Jan 13, 2009

I liked, but family did not. They staTED TO seasonings and NOT the true flavor of stroganoff that we all love.

 
Feb 28, 2006

This recipe makes a very good stroganoff but because of the extreme sodium and fat content I had to make a few simple adjustments. I used thin sliced round steak which tenderized nicely with the lengthy simmering, only 3 slices bacon and lowfat sour cream and only a little more than half the amount called for. To cut down on the salt, I used low salt beef broth and omitted the seasoned salt alltogether...2 tablespoons is a HUGE amount! I substituted Mrs. Dash garlic and herb blend and added no additional salt. So..minor changes for health reasons and still this had EXCELLENT flavor. I only cook with fresh mushrooms so I used 8oz. of those. Thanks for posting...this truly was the best stroganoff I have ever made. Family loved it!

 
Oct 05, 2006

Very good. Did make some changes after reading reviews. Used thin sliced round steak strips and tossed them in seasoned flour before browning. The flour at this point thickened the sauce beautifully later in the dish and eliminated the need for cornstarch. Completely left out the seasoning salt and tweaked the spices some, such as adding minced garlic and salt & fresh ground pepper to the bacon, celery and onions while cooking. Also added a little extra dash of worcestershire sauce after adding the fresh mushrooms. Served over egg noodles garnished with some shaved Parmesan Cheese with fresh green beans and seasoned tomato wedges. Made a very nice dinner.

 
Mar 19, 2008

I am a guy who loves to cook so I thought I would try this beef stroganoff recipe. It turned out great! My personal modifications worked PERFECTLY!. I used good round steak, threw the cut up chunks in a plastic bag with seasoned flour and coated the meat well. Browned/cooked the meat until it was slightly crispy and the coating was nice and brown. I used fresh "Royale" mushrooms (wonderful!), not canned, cut into small pieces and sauteed separately from the meat. Same with the chopped up onions. Did NOT add (a)the bacon (too salty), (b)corn starch,(c)Worcestershire sauce, or (d)any salt. I used (1)can of Campbell's mushroom soup with (2)cups of water instead of beef broth. After all was ready, following the recipe I found here for times and such, put it all together in a dutch oven and let it simmer. It was still very salty so I added white wine (Chardonnay) until taste evened out the saltiness. Stirred in the sour cream just before serving, again to my own taste. First evening's dinner I used egg noodles and served to dinner guests. They went nuts! Loved it! Second night, used the leftover stroganoff over white rice for myself. Both times it was EXCELLENT! I guarantee this recipe will delight you and your friends.

 
Nov 05, 2004

This was the best beef stroganoff I've ever made. I made 2 changes. First, I coated the beef stew cubes in flour before browning them. That eliminated the need for the cornstarch later on. I also think the flour gives them a nice crunchy, brown coating as well. Second, I left out the seasoning salt altogether. Didn't miss it at all. I think the beef broth has enough salt in it. This definitely is a total keeper!!

 
Mar 30, 2007

OMG! This is so good. I always go by the comments. The comments are what makes this site better than any cookbook. I didn't use any salt, went easy on the bacon and celery, doubled the cornstarch, halved the worcestrieiuilsue(sp?), and used fresh mushrooms. The best ever! Plenty of flavor with no extra salt and I'm a salt-a-holic.

 
May 08, 2003

This is a good recipe with a great flavor. I used ground beef and that cut the cooking time down to almost nothing. The bacon is great - I have never had a stroganoff quite like this. I'm not sure that sauteing the mushrooms separately did anything for the recipe - at least the way that I made it. If using the stew meat, it probably would make a difference since you would be adding the mushrooms after a lot of simmering.

 

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Nutrition

  • Calories
  • 775 kcal
  • 39%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 54.6 g
  • 84%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 33.7 g
  • 67%
  • Sodium
  • 2247 mg
  • 90%

* Percent Daily Values are based on a 2,000 calorie diet.

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