Description
A classic 30-minute beef stroganoff recipe featuring tender seared steak, sautéed mushrooms and onions, and a creamy garlic mushroom sauce, served over wide egg noodles. Perfect for a comforting and quick dinner.
Ingredients
Scale
Pasta
- 1 pound uncooked wide egg noodles
Beef and Sauce
- 1/4 cup butter, divided
- 1 1/2 pounds thinly-sliced steak (flank steak recommended)
- Fine sea salt and freshly-cracked black pepper, to taste
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms (mix of button and baby bella)
- 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)
Instructions
- Cook Noodles: Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente according to package instructions, then drain and set aside.
- Sear Steak: While water boils, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the steak with salt and pepper and add in a single layer. Cook undisturbed for 3 minutes to get a good sear, then flip and cook another 2-3 minutes until browned. Remove steak with a slotted spoon and set aside. If pan space is limited, sear steak in batches using 1 tablespoon butter per batch.
- Sauté Vegetables: Add remaining 2 tablespoons butter to the pan. Once melted, add sliced onions and sauté for 3 minutes. Add mushrooms and cook 5-7 minutes, stirring occasionally, until mushrooms are tender and onions soft. Add garlic and sauté for 1 minute.
- Deglaze with Wine: Pour in the dry white wine and scrape the brown bits off the pan bottom with your spoon. Let the wine cook down for 3 minutes to reduce.
- Make Sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan with the vegetables, stirring to combine. Let the sauce simmer for 5 minutes, stirring occasionally to thicken.
- Combine and Finish: Stir in the Greek yogurt or sour cream and the cooked steak pieces. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Spoon the beef stroganoff sauce over the cooked egg noodles. Garnish with chopped fresh parsley and a twist of black pepper if desired. Serve warm.
Notes
- This recipe pairs well with any type of noodles, rice, or even creamy polenta for variation.
- Using flank steak provides tender, flavorful meat, but you may substitute with sirloin or other quick-cooking cuts.
- Ensure not to overcook the steak to keep it tender; searing just a few minutes per side is ideal.
- For a lighter alternative, Greek yogurt is used instead of sour cream without compromising creaminess.
- If you prefer a thicker sauce, increase flour by 1 tablespoon or simmer a few minutes longer.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
