Description
A classic, creamy 30-minute Beef Stroganoff featuring tender seared flank steak, sautéed mushrooms and onions, and a garlicky white wine sauce finished with Greek yogurt. Served over wide egg noodles for a comforting and flavorful meal.
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
- 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 and cook the wide egg noodles until al dente according to package instructions. Drain and set aside.
- Sear Steak: While the water heats, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season steak slices with salt and pepper. Add steak in a single layer to the pan and cook undisturbed for 3 minutes to sear. Flip and cook another 2-3 minutes until browned. Remove steak with a slotted spoon and set aside. If needed, cook steak in batches using an additional tablespoon of butter for the second batch.
- Sauté Vegetables: Add the remaining 2 tablespoons of butter to the same pan. Once melted, add sliced onions and sauté for about 3 minutes until softened. Add mushrooms and continue sautéing for 5-7 minutes, stirring occasionally, until mushrooms are cooked and onions tender. Add minced garlic and sauté for 1 minute more, stirring occasionally.
- Deglaze Pan: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with your spoon. Let the wine reduce and cook down for 3 minutes.
- 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 and simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Finish Stroganoff: Stir in Greek yogurt or sour cream and the cooked steak. Mix until well combined and heated through. Taste and add extra salt and pepper if needed.
- Serve: Plate the cooked noodles and spoon the creamy beef and mushroom sauce over them. Garnish with chopped fresh parsley and a twist of black pepper if desired. Serve warm.
Notes
- This stroganoff can be served over other types of noodles, rice, or creamy polenta for versatility.
- Use flank steak for tenderness and flavor but other tender cuts like sirloin can be substituted.
- For a lighter version, use light sour cream or Greek yogurt as the recipe suggests.
- To save time, start boiling the noodles water simultaneously as you begin cooking the steak and sauce.
- Make sure to deglaze well with white wine to capture all the browned flavor from the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
