A hearty and creamy classic made perfectly for a cozy dinner for two.
Beef Stroganoff is one of those dishes that feels like a warm embrace after a long day. This version, scaled down for two, is rich, creamy, and so easy to make, you’ll wonder why you ever needed a full pot. Picture tender beef, velvety sauce, and perfectly cooked egg noodles—it’s comfort food at its finest.
Ingredients
- 6 oz egg noodles
- 1 tablespoon olive oil
- 1/2 lb beef sirloin or tenderloin, sliced into thin strips
- Salt and pepper, to taste
- 1/2 cup sliced mushrooms
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- 1/2 cup beef broth
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped parsley (optional, for garnish)
Supplies Needed
- Medium saucepan
- Large skillet
- Tongs or spatula
- Mixing spoon
Instructions
- Cook the Egg Noodles: Bring a medium pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Season the beef strips with salt and pepper. Add them to the skillet and cook for 1-2 minutes per side until browned. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and onion, cooking until softened (about 5 minutes). Add minced garlic and cook for an additional 30 seconds.
- Make the Sauce: Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Simmer for 2-3 minutes to reduce slightly.
- Add the Sour Cream: Lower the heat and stir in the sour cream until the sauce is smooth and creamy. Return the beef to the skillet and toss to coat in the sauce. Cook for 1-2 more minutes to heat through.
- Combine and Serve: Plate the cooked egg noodles and spoon the beef and sauce mixture over the top. Garnish with chopped parsley, if desired.
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of beef broth or water to loosen the sauce.
- Freezing: Not recommended, as sour cream can separate when frozen.
Recipe Tips & Tricks
- For extra flavor, deglaze the skillet with a splash of dry white wine before adding the beef broth.
- Want a thicker sauce? Add 1 teaspoon of cornstarch mixed with 1 tablespoon of water to the sauce while simmering.
- For a lighter option, use Greek yogurt instead of sour cream.
Variations
- Vegetarian Option: Replace beef with extra mushrooms or plant-based protein and use vegetable broth.
- Creamier Sauce: Add 2 tablespoons of heavy cream along with the sour cream for an even richer texture.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.
FAQ
Q: Can I use a different type of noodle? A: Absolutely! While egg noodles are traditional, you can substitute with fettuccine, spaghetti, or even rice for a gluten-free option.
Q: Can I make this ahead of time? A: You can prep the beef and sauce separately and refrigerate them. Cook the noodles fresh when ready to serve, and reheat the sauce gently.
This Beef Stroganoff is proof that good things come in small packages. Whether it’s a quiet dinner for two or a treat-yourself kind of night, this dish is sure to satisfy. If you try it, leave a comment below or tag us on Instagram—we’d love to see your creations!
Beef Stroganoff with Egg Noodles for Two
Ingredients
- 6 oz egg noodles
- 1 tablespoon olive oil
- 1/2 lb beef sirloin or tenderloin sliced into thin strips
- Salt and pepper to taste
- 1/2 cup sliced mushrooms
- 1/4 cup diced onion
- 1 clove garlic minced
- 1 tablespoon unsalted butter
- 1/2 cup beef broth
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped parsley optional, for garnish
Instructions
- Cook the Egg Noodles: Bring a medium pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Season the beef strips with salt and pepper. Add them to the skillet and cook for 1-2 minutes per side until browned. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and onion, cooking until softened (about 5 minutes). Add minced garlic and cook for an additional 30 seconds.
- Make the Sauce: Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Simmer for 2-3 minutes to reduce slightly.
- Add the Sour Cream: Lower the heat and stir in the sour cream until the sauce is smooth and creamy. Return the beef to the skillet and toss to coat in the sauce. Cook for 1-2 more minutes to heat through.
- Combine and Serve: Plate the cooked egg noodles and spoon the beef and sauce mixture over the top. Garnish with chopped parsley, if desired.