Description
This 30-Minute Beef Stroganoff is a classic comfort dish featuring tender seared steak and a creamy garlic mushroom sauce served over wide egg noodles. Quick to prepare and packed with savory flavors, it’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 1 pound uncooked wide egg noodles
Meat and Seasoning
- 1 1/2 pounds thinly-sliced steak (flank steak recommended)
- fine sea salt, to taste
- freshly-cracked black pepper, to taste
Cooking Fats and Aromatics
- 1/4 cup butter, divided
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms (mix of button and baby bella mushrooms)
- 4 cloves garlic, minced or pressed
Liquids and Sauces
- 1/2 cup dry white wine
- 1 1/2 cups beef stock
- 1 tablespoon Worcestershire sauce
Thickener and Dairy
- 3 tablespoons all-purpose flour
- 1/2 cup plain Greek yogurt or light sour cream
Garnish
- chopped fresh parsley (optional)
Instructions
- Cook Noodles: Bring a large stockpot of generously salted water to a boil. Add the wide egg noodles and cook until al dente according to package instructions. Drain and set aside.
- Sear Steak: While water is heating, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season steak slices generously with salt and pepper. Place steak in a single layer in the pan and cook undisturbed for about 3 minutes to sear. Flip and cook an additional 2-3 minutes until browned. Remove steak with a slotted spoon to a plate. If necessary, cook steak in batches using 1 tablespoon of butter per batch.
- Sauté Vegetables: Add remaining 2 tablespoons butter to the pan. Once melted, add sliced onions and sauté for about 3 minutes until soft. Add mushrooms and continue sautéing for 5-7 minutes until mushrooms are cooked down and onions are tender. Stir in minced garlic and cook for 1 minute more.
- Deglaze Pan: Pour in white wine to the sauté pan and scrape up browned bits from the bottom using a spoon. Let the wine reduce and cook down 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 mushroom mixture and stir to combine. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Finish Stroganoff: Stir in the Greek yogurt or light sour cream and the cooked steak into the sauce. Heat through gently, tasting and adjusting seasoning with additional salt and pepper as needed.
- Serve: Spoon the stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley and a twist of freshly cracked black pepper if desired. Serve immediately warm.
Notes
- This recipe can be served over any type of noodles, rice, or even polenta for variety.
- To keep the sauce creamy and prevent curdling, stir in the Greek yogurt off the heat or on very low heat.
- If flank steak isn’t available, other tender cuts like sirloin can be used.
- For a richer flavor, use a good quality beef stock or homemade broth.
- The dry white wine adds acidity and depth but can be substituted with additional beef stock if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
