Description
This classic 30-minute Beef Stroganoff features tender seared steak and sautéed mushrooms in a creamy garlicky sauce made with Greek yogurt or light sour cream. Perfect for a quick weeknight dinner, it pairs wonderfully with egg noodles, rice, or polenta for a comforting and satisfying meal.
Ingredients
Pasta
- 1 pound uncooked wide egg noodles
Beef and Seasoning
- 1 1/2 pounds thinly-sliced steak (flank steak recommended)
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
Sauce and Vegetables
- 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
- 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 stockpot of generously salted water to a boil. Add the egg noodles and cook them according to the package instructions until al dente. Drain the noodles and set aside. For timing efficiency, start cooking the noodles at the same time you begin sautéing the steak in step 2.
- Sauté the steak: Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the steak slices with salt and freshly cracked black pepper. Add the steak in a single layer to the hot pan and sear undisturbed for about 3 minutes to develop a good crust. Flip and cook the other side for 2-3 minutes until nicely browned. Remove the steak using a slotted spoon and set aside on a clean plate. If the pan is not large enough to hold all the steak in one layer, cook in two batches using 1 tablespoon of butter for each batch.
- Sauté the veggies: Add the remaining 2 tablespoons of butter to the same pan. When melted, add the thinly sliced onions and sauté for about 3 minutes until translucent. Add the mushrooms and continue cooking for 5-7 minutes, stirring occasionally, until the mushrooms are tender and onions are soft. Add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning. Pour in the white wine and deglaze the pan by scraping the browned bits from the bottom with your spoon. Let it cook down for 3 minutes to reduce slightly.
- Finish the sauce: While the wine reduces, whisk together the beef stock, Worcestershire sauce, and flour in a small bowl until smooth. Pour this mixture into the sauté pan and stir well. Allow the sauce to simmer gently for 5 minutes, stirring occasionally to thicken. Remove the pan from heat and stir in the Greek yogurt or light sour cream, followed by the cooked steak slices. Mix gently to combine. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Plate the cooked egg noodles and ladle the creamy beef stroganoff sauce with steak and mushrooms over the top. Garnish with chopped fresh parsley and an extra twist of freshly cracked black pepper if desired. Serve immediately for best flavor and texture.
Notes
- Use flank steak or another tender, thinly sliced cut of beef for best results.
- If you prefer a thicker sauce, you can add an extra tablespoon of flour when whisking with the beef stock.
- White wine can be substituted with additional beef stock or a splash of lemon juice for deglazing.
- For a dairy-free option, substitute Greek yogurt with a plant-based sour cream alternative.
- Be careful not to overcook the noodles; al dente texture helps maintain a good bite with the creamy sauce.
- Adding fresh parsley at the end brightens up the dish with a fresh herb flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
