If you’re looking for an easy yet deeply comforting dinner idea, Russian Egg Noodles in Beef Gravy is a dish that deserves a spot at your table. This hearty and satisfying meal is a celebration of classic Russian food—simple, nourishing, and full of old-world charm. Featuring tender egg noodles smothered in a rich beef gravy, it’s a dish that feels like a warm hug. Think of it as the Slavic cousin of the American beef stroganoff or even reminiscent of the rustic coziness of a greek pastitsio (though without the béchamel). Whether you’re cooking for your family or hosting a Russian dinner party, this is a recipe that delivers on all fronts: flavor, tradition, and soul.
Russian Egg Noodles in Rich Beef Gravy
Prep Time 25 minutes mins
Cook Time 1 hour hr 45 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Main Course
Cuisine Russian
Large Dutch oven or heavy-bottomed pot Ideal for browning meat and slow-simmering the gravy.
Rolling pin and knife or pasta machine If making noodles from scratch.
Mixing bowls For combining dough ingredients.
Large pot For boiling noodles
Colander For draining pasta
For the Beef Gravy
- 1.5 lbs beef chuck cut into small cubes (you can also use stew meat or sirloin)
- 2 tablespoons sunflower oil or any neutral oil sunflower oil is commonly used in traditional russian cooking ingredients
- 1 large yellow onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 3 cups beef broth homemade or low-sodium
- 1 teaspoon paprika optional but adds depth
- Salt and pepper to taste
- 1 bay leaf
- 1 teaspoon Worcestershire sauce not traditional but deepens the umami flavor
For the Russian Egg Noodles
- 3 cups all-purpose flour sifted
- 3 large eggs
- 1 tablespoon water if needed
- 1 teaspoon salt
- Alternatively you can use store-bought wide egg noodles or tagliatelle if making noodles from scratch isn’t feasible.
Garnish (Optional but recommended)
- Fresh parsley chopped
- A dollop of sour cream classic in russian cuisine recipes
Step 1: Prepare the Beef Gravy
Brown the Beef: Heat the sunflower oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned. Remove and set aside.
Sauté Onions and Garlic: In the same pot, reduce heat to medium. Add chopped onions and cook until translucent, about 5-7 minutes. Stir in the garlic and cook for an additional minute.
Add Tomato Paste and Flour: Stir in tomato paste and sprinkle flour over the onions. Cook for 2-3 minutes to get rid of the raw flour taste.
Deglaze and Simmer: Slowly pour in the beef broth, whisking constantly to avoid lumps. Return the browned beef to the pot. Add paprika, Worcestershire sauce, bay leaf, salt, and pepper.
Simmer: Cover and let it simmer on low heat for 1.5 hours, or until the beef is fork-tender and the gravy has thickened.
Step 2: Make the Russian Egg Noodles (optional if using store-bought)
Mix the Dough: On a clean surface, make a well in the flour. Crack eggs into the center and add salt. Gradually incorporate flour into eggs using a fork. Knead until a smooth dough forms, about 10 minutes.
Rest the Dough: Cover and let rest for 30 minutes at room temperature.
Roll and Cut: Roll out the dough to about 1/8 inch thick. Slice into ½-inch wide strips using a sharp knife or pasta cutter.
Boil: Cook noodles in salted boiling water until tender, 5-7 minutes. Drain and set aside.
Note: These handmade noodles are a great way to showcase the tradition of how to make russian noodles from scratch—an integral part of many russian pasta dishes.
Step 3: Assemble and Serve
Combine: Add the cooked noodles directly into the pot of beef gravy, stirring gently to coat every strand.
Garnish and Serve: Top with fresh parsley and a dollop of sour cream if desired.
Pairings
Russian Egg Noodles in Beef Gravy is filling on its own, but pairing it with other elements can elevate it into a full authentic russian dinner idea:
- Side Salad: A simple cucumber and dill salad dressed with vinegar and sunflower oil complements the richness of the gravy.
- Bread: Serve with black rye bread or dark sourdough—both are russian foods traditional and excellent for mopping up any leftover sauce.
- Drink: A glass of kvass, Russian black tea, or even a crisp lager balances the hearty flavors.
- Dessert: For a full russian dinner recipes experience, finish the meal with honey cake (Medovik) or fruit vareniki with sour cream.
FAQs
1. What cut of beef should I use for the gravy?
Beef chuck is ideal because it becomes tender when slow-cooked and adds richness to the gravy. However, stew meat or sirloin tips also work well.
2. Can I use store-bought noodles instead of homemade?
Absolutely. While making noodles from scratch ties into traditional russian cooking ingredients, store-bought wide egg noodles are a time-saving option and still soak up the gravy beautifully.
3. Is this dish authentic to Russian cuisine?
While variations of this dish exist under different names, the concept—egg noodles in a meaty gravy—reflects elements of classic russian food and is similar to dishes served in rural homes across Russia. It’s a hearty, peasant-style meal common in many popular russian dishes.
4. Can I make this ahead of time?
Yes, both the gravy and noodles can be made a day in advance. Store them separately to prevent sogginess, and reheat gently before serving.
5. What other traditional dishes are similar?
This dish is somewhat reminiscent of beef stroganoff, another beloved staple in Russian dishes food recipes. You can also think of it as a rustic alternative to pastitsio recipe, though without the Greek spices and béchamel.
