Description
This 30-minute beef stroganoff is a comforting classic with tender seared steak in a creamy, garlicky mushroom sauce. Ready in under half an hour, it’s perfect served over egg noodles, rice, or polenta for a hearty family meal or weeknight dinner.
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
Butter and Vegetables
- 1/4 cup butter, divided
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms (mix of button and baby bella)
- 4 cloves garlic, minced or pressed
Liquid Ingredients and Thickener
- 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
Garnish
- 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. It’s best to start the noodles as you begin cooking the sauce to synchronize the finishing times.
- Sauté the steak: In a large sauté pan over medium-high heat, melt 2 tablespoons of butter. Season the thinly sliced steak generously with salt and pepper, then arrange in a single layer. Allow to sear undisturbed for about 3 minutes to develop a brown crust, then flip and cook another 2-3 minutes until browned. Remove steak with a slotted spoon to a plate and set aside. If your pan is small, cook in two batches using 1 tablespoon butter each.
- Sauté the vegetables: Add the remaining 2 tablespoons of butter to the pan. Once melted, add the sliced onions and cook for about 3 minutes until softened. Add the mushrooms and continue to sauté, stirring occasionally, for 5-7 minutes until mushrooms are cooked through and tender. Add the minced garlic and sauté for 1 minute, stirring frequently to avoid burning.
- Deglaze and reduce: Pour in the dry white wine to deglaze the pan, stirring to scrape up the flavorful browned bits from the bottom. Let the wine simmer for about 3 minutes to reduce slightly and concentrate flavor.
- Make and finish the sauce: In a separate bowl, whisk together the beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the sauté pan with the mushrooms and onions, stirring to combine. Allow the sauce to simmer for 5 minutes, stirring occasionally, until it thickens. Stir in the Greek yogurt (or light sour cream) and the cooked steak pieces. Mix gently and adjust seasoning with additional salt and pepper to taste.
- Serve: Plate the cooked egg noodles and generously spoon the beef stroganoff sauce over the top. Garnish with chopped fresh parsley and a twist of black pepper if desired. Serve immediately for best flavor and texture.
Notes
- Use flank steak or other thinly sliced beef such as sirloin for best tenderness and flavor.
- Dry white wine can be substituted with additional beef stock if preferred.
- Greek yogurt is a healthier alternative to sour cream, but use light sour cream if preferred for traditional flavor.
- Make sure not to overcook the steak to keep it tender.
- Deglazing the pan with wine is key for a flavorful sauce base.
- Serve stroganoff over egg noodles, but rice or creamy polenta are excellent alternatives.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian
