Description
A quick and easy recipe for creamy beef stroganoff that impresses without the fuss. Perfect for a delicious dinner.
Ingredients
- 1 pound uncooked wide egg noodles
- 1/4 cup butter, divided
- 1 1/2 pounds thinly-sliced flank steak
- Fine sea salt and freshly-cracked black pepper, to taste
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms (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 salted water to a boil. Cook the egg noodles until al dente according to package instructions. Drain and keep warm.
- Melt 2 tablespoons butter in a large sauté pan over medium-high heat. Season steak with salt and pepper; sear for 3 minutes, flip, and cook for another 2-3 minutes. Remove and set aside.
- Add remaining butter to the pan; melt and add onions. Sauté for 3 minutes until softened.
- Add mushrooms; cook for 5-7 minutes until softened, then add garlic and sauté for 1 more minute.
- Pour in white wine, scraping any browned bits from the bottom and reducing for 3 minutes.
- In a bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth, then pour into the pan. Simmer for 5 minutes until thickened.
- Stir in Greek yogurt or sour cream and cooked steak. Heat through gently without boiling.
- Spoon the stroganoff over egg noodles, garnish with parsley, and serve immediately.
Notes
Season your steak well and avoid overcrowding the pan while cooking for best results.