Description
This 30-Minute Beef Stroganoff is a classic and comforting dish featuring tender seared steak in a creamy garlicky mushroom sauce served over wide egg noodles. Ready in just half an hour, this recipe brings a rich and flavorful meal to your table with simple ingredients and easy cooking techniques.
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 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 Noodles: Bring a large pot of generously-salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Sear Steak: While the water heats, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the steak generously with salt and pepper and add it in a single layer to the pan. Cook without stirring for about 3 minutes to develop a good sear, then flip and cook for another 2-3 minutes until browned. Remove steak with a slotted spoon and set aside. If your pan is small, cook steak in batches using 1 tablespoon of butter per batch.
- Sauté Vegetables: Add the remaining 2 tablespoons of butter to the pan. Once melted, add sliced onions and sauté for 3 minutes until soft. Add mushrooms and continue to sauté for 5-7 minutes, stirring occasionally, until mushrooms are cooked down and onions are tender. Stir in minced garlic and cook for 1 more minute.
- Deglaze Pan: Pour in the white wine to deglaze the pan, using your spoon to scrape up any browned bits from the bottom. Let the wine reduce and cook down for 3 minutes.
- Make Sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan, stir well, and simmer for 5 minutes, stirring occasionally until the sauce thickens.
- Finish Stroganoff: Stir in the Greek yogurt or light sour cream and return the cooked steak to the pan. Mix everything together until heated through. Taste and adjust seasoning with additional salt and black pepper as needed.
- Serve: Spoon the stroganoff over the cooked egg noodles. Garnish with chopped parsley and an extra twist of black pepper if desired. Serve warm.
Notes
- This stroganoff can be served over different types of noodles, rice, or even polenta for a variation.
- Use flank steak for tenderness; other thinly-sliced cuts like sirloin can be substituted.
- Greek yogurt is a lighter alternative to sour cream, but either works well in the sauce.
- To save time, add the egg noodles to the boiling water when you start cooking the steak.
- Deglazing the pan with white wine adds depth but can be replaced with extra beef stock or broth if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
