Description
This quick and creamy 30-Minute Beef Stroganoff features tender seared steak slices in a rich and garlicky mushroom sauce, served over wide egg noodles. Ready in just half an hour, it's a comforting and classic dish perfect for a satisfying 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
- 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 the noodles: Bring a large pot of generously salted water to a boil and cook the egg noodles until al dente according to package instructions. Drain and set aside. Start this step when beginning the sauté of the beef to optimize timing.
- Sear the steak: Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the steak slices with salt and pepper and add in a single layer. Let cook undisturbed for 3 minutes to get a good sear, then flip and cook another 2-3 minutes. Remove steak with a slotted spoon and set aside. If needed, cook in batches using 1 tablespoon butter per batch.
- Sauté the vegetables: Add the remaining 2 tablespoons butter to the pan. Once melted, add sliced onions and sauté for about 3 minutes until soft. Add mushrooms and cook for 5-7 minutes more, stirring occasionally until mushrooms are tender. Stir in garlic and sauté for 1 minute.
- Deglaze and simmer: Pour in the white wine and scrape brown bits from the pan bottom. Cook for 3 minutes to reduce slightly. In a bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan and stir well. Let simmer gently for 5 minutes, stirring occasionally until thickened.
- Finish the stroganoff: Stir in the Greek yogurt or sour cream and the cooked steak slices. Warm through and taste for seasoning. Add more salt and freshly cracked black pepper if needed.
- Serve: Spoon the stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley and an extra twist of black pepper if desired. Serve warm.
Notes
- This stroganoff is delicious served with any type of noodles, rice, or even creamy polenta for variation.
- If white wine is unavailable or undesirable, you can substitute with additional beef stock or a splash of white grape juice for a non-alcoholic option.
- Using Greek yogurt instead of sour cream reduces fat and adds a slight tang without curdling the sauce.
- Thinly slice the steak against the grain for the most tender bites.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
