Description
A classic 30-minute Beef Stroganoff recipe featuring tender seared steak, sautéed mushrooms and onions in a garlicky creamy sauce, served over al dente wide egg noodles. Perfect for a quick and comforting dinner.
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 to taste
- 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 Pasta: Bring a large pot of generously salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Sear Steak: While pasta cooks, melt 2 tablespoons butter in a large sauté pan over medium-high heat. Season steak slices with salt and pepper, arrange in a single layer, and cook undisturbed for about 3 minutes. Flip and cook another 2-3 minutes until browned. Remove steak with a slotted spoon and set aside. Cook in batches if necessary, adding 1 tablespoon butter for a second batch.
- Sauté Vegetables: Add remaining 2 tablespoons butter to the pan. Once melted, add sliced onions and sauté for about 3 minutes until softened. Add mushrooms and continue to sauté for 5-7 minutes until mushrooms are cooked and onions are tender. Stir in minced garlic and cook for 1 minute, stirring occasionally.
- Deglaze Pan: Pour in 1/2 cup white wine to deglaze the pan, scraping the bottom with a spoon to lift brown bits. Let the mixture reduce and cook down for about 3 minutes.
- Prepare Sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the sauté pan with vegetables and wine, stirring to combine. Let it simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Finish Stroganoff: Stir in Greek yogurt or light sour cream and cooked steak. Mix thoroughly and heat through gently. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the creamy beef stroganoff warm over the cooked egg noodles. Garnish with chopped fresh parsley and an extra twist of black pepper if desired.
Notes
- This stroganoff is versatile – feel free to serve over rice, alternative noodles, or even polenta.
- Use Greek yogurt as a lighter alternative to sour cream without compromising creaminess.
- For best flavor, don’t overcrowd the pan when searing steak to achieve a good sear.
- If dry white wine is unavailable, a splash of beef broth with a squeeze of lemon juice can substitute.
- Adding fresh parsley at the end adds freshness and color to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
