Description
A quick and easy beef stroganoff recipe that combines tender beef, creamy sauce, and hearty egg noodles for a delicious meal.
Ingredients
- 1 pound uncooked wide egg noodles
- 1/4 cup butter, divided
- 1 1/2 pounds thinly-sliced steak
- Fine sea salt and freshly-cracked black pepper, to taste
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms
- 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. Cook the egg noodles until al dente according to package instructions, then drain and set aside.
- Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the steak with salt and pepper, then cook undisturbed for 3 minutes, flip, and cook another 2-3 minutes until browned. Remove steak and set aside.
- Add the remaining 2 tablespoons of butter to the pan. Once melted, sauté the onions for 3 minutes, add mushrooms, and cook for 5-7 minutes until tender. Then, add garlic and sauté for 1 minute.
- Pour in the white wine and scrape the brown bits off the bottom of the pan. Let it cook down for 3 minutes.
- In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this into the pan with the sautéed veggies and let the sauce simmer for 5 minutes, stirring occasionally.
- Stir in Greek yogurt or sour cream and return the cooked steak to the pan. Adjust seasoning with salt and pepper as desired.
- Spoon the beef stroganoff sauce over the cooked egg noodles. Garnish with chopped parsley before serving.
Notes
Serve warm and dive in for a comforting meal.