Description
This 30-Minute Beef Stroganoff is a classic comfort dish featuring tender seared steak in a garlicky, creamy mushroom sauce, served over wide egg noodles. Quick to prepare and packed with rich flavors from mushrooms, onions, and a touch of white wine, it delivers hearty satisfaction perfect for a weeknight 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 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 until al dente according to package instructions. Drain and set aside.
- Sear Steak: While pasta water is heating, melt 2 tablespoons butter in a large sauté pan over medium-high heat. Season steak slices with salt and pepper and place them in a single layer in the hot pan. Cook undisturbed for about 3 minutes to sear, then flip and cook another 2 to 3 minutes until browned. Remove steak with a slotted spoon to a plate. If needed, cook steak in batches using 1 tablespoon butter for the second batch.
- Sauté Vegetables: Add remaining 2 tablespoons butter to the pan, melt over medium heat. Add sliced onions and cook for 3 minutes until soft. Add mushrooms and cook another 5 to 7 minutes, stirring occasionally until mushrooms release moisture and soften. Add minced garlic and sauté for 1 more minute.
- Deglaze Pan: Pour in white wine and use a wooden spoon to scrape up browned bits from the pan bottom. Let the wine reduce and cook down for 3 minutes to concentrate flavor.
- Make Sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan with vegetables, stir to combine, and simmer for 5 minutes, stirring occasionally, until thickened.
- Finish Stroganoff: Stir in Greek yogurt or sour cream and the cooked steak slices. Combine well and season with additional salt and pepper to taste. Allow to heat through gently without boiling.
- Serve: Spoon the creamy beef stroganoff over cooked egg noodles. Garnish with chopped fresh parsley and a twist of black pepper if desired. Serve immediately for best taste and texture.
Notes
- Use flank steak or any thinly sliced tender cut of beef for best results.
- Substitute Greek yogurt with light sour cream or full-fat sour cream for creamier texture.
- Feel free to use any kind of noodles, rice, or polenta as a base if egg noodles are unavailable.
- Deglazing with white wine adds depth; substitute with beef broth or chicken broth if preferred.
- Cook steak in batches to avoid overcrowding the pan and ensure proper searing.
- Do not boil the sauce after adding yogurt or sour cream to prevent curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
