Beef Stroganoff and Noodles - Pennsylvania Dutch Recipes | Pennsylvania Dutch Pasta

Beef Stroganoff and Noodles

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October 17, 2016

Enjoy classic beef stroganoff flavors of an onion and mushrooms sauce with the added heartiness of egg noodles in less than 30 minutes!

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 3 Servings


8 ounces Pennsylvania Dutch® Hearty Egg Noodles Extra Wide

1/2 cup vegetable oil

1 pound beef (sirloin, skirt steak or tenderloin tips) cut in thin strips

salt and pepper, to taste

1 medium yellow onion, sliced thin

1/2 pound mushrooms, sliced

2 tablespoons flour

3 cups beef stock

3 tablespoons Dijon mustard

1 cup sour cream

2 tablespoons green onions, if desired


1Cook the noodles according to package directions; drain and set aside.

2Heat oil in large skillet. Season beef with salt and pepper, add to hot skillet; stir constantly until meat is browned. Add onions and mushrooms; cook until beef is cooked through and onions are tender.

3Stir in flour; cook 1 minute. Slowly stir in beef broth and mustard; bring to a simmer. Add sour cream and stir until evenly mixed.

4Remove from heat and toss with noodles. Garnish with diced green onions, if desired.


3 Reviews


February 18, 2023

Awesome! I used 14oz can of broth instead of 3 cups. Used 1 whole stick of butter instead of vegetable oil. Used 4 servings of egg noodles.


September 8, 2020

I thought this was a little runny. I am going to try it again and drain the oil and also let it simmer longer to let the beef stock evaporate a bit. The flavor was great though!


January 4, 2017

Great recipe! Quick and easy

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