Description
A quick and creamy 30-minute beef stroganoff featuring tender seared steak, sautéed mushrooms, and onions in a garlicky sour cream sauce served over wide egg noodles. Perfect for a comforting weeknight 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 (button and baby bella mix)
- 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 and cook the wide egg noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Sear the Steak: While the water is heating, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the thinly sliced steak with salt and pepper, then add it in a single layer to the pan. Cook undisturbed for about 3 minutes to develop a nice sear, then flip and cook for an additional 2-3 minutes. Remove steak with a slotted spoon and set aside. If needed, cook steak in batches using 1 tablespoon butter for the second batch.
- Sauté Vegetables: Add the remaining 2 tablespoons butter to the pan. Once melted, add sliced onions and sauté for about 3 minutes until they start to soften. Add mushrooms and continue sautéing for 5-7 minutes until mushrooms are browned and onions are tender. Add minced garlic and sauté for 1 minute while stirring.
- Deglaze Pan: Pour in the dry white wine and use your cooking spoon to scrape up the browned bits from the bottom of the pan. Allow the wine to cook down 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 the mushrooms and onions, stirring to combine. Let the sauce simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Finish Stroganoff: Stir in Greek yogurt or sour cream until well incorporated. Return the cooked steak to the pan and stir to combine. Taste and season with additional salt and black pepper as needed.
- Serve: Spoon the creamy beef stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley and an extra twist of black pepper, if desired. Serve warm.
Notes
- This classic beef stroganoff can be served over any type of noodles, rice, or creamy polenta for variation.
- To keep the sauce lighter, opt for plain Greek yogurt instead of sour cream.
- For best steak texture, slice the flank steak thinly against the grain before cooking.
- Deglazing with white wine adds acidity and depth, but can be substituted with additional beef stock if preferred.
- Be careful not to overcook the steak to maintain tenderness.
- Use a mix of mushrooms for richer flavor, or all baby bellas for a meatier taste.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
