Description
A quick and creamy beef stroganoff packed with mushrooms and served over egg noodles, perfect for a comforting meal.
Ingredients
- 1 pound uncooked wide egg noodles
- 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
- 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
- Bring a large pot of generously salted water to a boil and cook egg noodles until al dente. Drain and set aside.
- Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season steak slices with salt and pepper and cook for about 3 minutes until browned. Flip and cook for another 2-3 minutes. Remove steak and set aside.
- Add remaining butter to the pan, melt, and sauté onions for about 3 minutes until softened. Add mushrooms and cook for 5-7 minutes.
- Stir in minced garlic and cook for 1 minute.
- Pour in white wine and let reduce for about 3 minutes.
- In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour into the pan and simmer for 5 minutes.
- Stir in Greek yogurt or sour cream and return steak to the pan. Mix gently until heated through and adjusted seasoning.
- Spoon the steak and mushroom sauce over the cooked egg noodles and garnish with fresh parsley before serving.
Notes
Avoid overcrowding the pan when cooking the steak to ensure proper searing.