Description
A classic and creamy Beef Stroganoff recipe made with seared flank steak, sautéed mushrooms and onions, and a rich garlicky sauce, served over tender wide egg noodles. Ready in just 30 minutes, this comforting dish is perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta
- 1 pound uncooked wide egg noodles
Beef and Sauce
- 1 1/2 pounds thinly-sliced steak (flank steak recommended)
- 1/4 cup butter, divided
- fine sea salt and freshly-cracked black pepper, to taste
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms (mixed button and baby bella mushrooms)
- 4 cloves garlic, minced or pressed
- 1/2 cup dry white wine
- 1 1/2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1/2 cup plain Greek yogurt or light sour cream
- chopped fresh parsley (optional, for garnish)
Instructions
- Cook Noodles: Bring a large pot of generously salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Sear Steak: While water heats, melt 2 tablespoons butter in a large sauté pan over medium-high heat. Season the thinly sliced steak with salt and pepper, then add in a single layer. Cook undisturbed for about 3 minutes to get a good sear, then flip and cook another 2 to 3 minutes until browned. Remove the steak with a slotted spoon and set aside. If the pan is small, cook steak in batches using 1 tablespoon butter for each.
- Sauté Vegetables: Add the remaining 2 tablespoons butter to the pan. Once melted, add the sliced onions and cook for about 3 minutes until softened. Add the sliced mushrooms and sauté for 5 to 7 minutes more, stirring occasionally, until mushrooms are tender and onions soft. Add minced garlic and sauté for 1 minute.
- Deglaze Pan: Pour in the dry white wine and use a spoon to scrape up any browned bits from the pan bottom. Let the mixture simmer and reduce for about 3 minutes.
- Make Sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the sauté pan with vegetables and wine. Stir well and let it simmer for 5 minutes, stirring occasionally until it thickens.
- Finish Stroganoff: Stir in the plain Greek yogurt or light sour cream and the cooked steak pieces into the sauce. Mix well until everything is warmed through. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the beef stroganoff warm over cooked egg noodles. Garnish with chopped fresh parsley and a fresh crack of black pepper if desired.
Notes
- This stroganoff can be served over any type of noodles, rice, or even creamy polenta.
- Using Greek yogurt instead of sour cream lowers fat content and adds a nice tang.
- For best flavor, use a good quality dry white wine like Sauvignon Blanc or Pinot Grigio.
- Make sure to cook steak in batches if your pan is small for proper searing.
- Adjust the thickness of the sauce by adding more beef stock if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
