Classic Beef Stroganoff with Egg Noodles

A Chef McCargo recipe

Rich and flavorful, this take on the classic ground beef stroganoff dish calls for hearty, spiced meatballs tossed in a creamy sauce with lightly buttered, herbed egg noodles. Comfort food that’s simply delish!

beef stroganoff recipe

: Serves 6 (1 serving = 10 ounces)


  • 1 cup onions, finely diced
  • 1 egg, beaten
  • 2 tablespoons French’s® Worcestershire sauce, reduced sodium
  • ¼ cup breadcrumbs
  • 1 tablespoon mayonnaise
  • 1 tablespoon tomato sauce, no salt added
  • 1 pound ground beef
  • 3 tablespoons canola oil
  • 2 tablespoons flour
  • 3 cups water
  • 1 teaspoon ground black pepper
  • 4 tablespoons Better Than Bouillon® beef, reduced sodium
  • ¼ cup sour cream
  • 2 tablespoons chives
  • ½ package of wide egg noodles, cooked
  • 2 tablespoons butter, unsalted, cold and cubed
  • ¼ cup parsley
  • 1 tablespoon rosemary, chopped

Nutrition Per Serving

Calories 394 cal
Total Fat 26 g
Saturated Fat 9 g
Trans Fat 1 g
Cholesterol 103 mg
Sodium 231 mg
Carbohydrates 22 g
Protein 20 g
Phosphorus 220 mg
Potassium 412 mg
Dietary Fiber 1.4 g
Calcium 69 mg


  1. In a large bowl, mix the first 6 ingredients and half of the black pepper. Add ground beef and mix well. Make 16 same-sized meatballs.
  2. In a large sauté pan on medium heat, cook stroganoff meatballs until browned. Slide all meatballs to one side and add oil and flour to the pan and stir until well-mixed. Add water, the remaining black pepper and bouillon, and then stir until thickened, for about 10 minutes.
  3. Turn off heat and stir in sour cream and chives, then serve over egg noodles.


  1. Add egg noodles to pot/large sauté pan with 2 tablespoons of water, heat and stir until warm, then turn off heat. Stir in butter, parsley and rosemary until everything is incorporated.