Description
A classic and creamy beef stroganoff recipe featuring tender seared steak, sautéed mushrooms and onions, finished with Greek yogurt for a rich, tangy sauce. Ready in 30 minutes, it's perfect served over egg noodles for a comforting, hearty meal.
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 preferred)
- 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, for garnish)
Instructions
- Cook Noodles: Boil a large pot of generously-salted water and cook the egg noodles until al dente according to package instructions. Drain and set aside. For optimal timing, start this as you begin cooking the beef.
- Sear Steak: Melt 2 tablespoons butter in a large sauté pan over medium-high heat. Season the steak with salt and pepper, then add it in a single layer to the pan. Cook undisturbed for 3 minutes to get a good sear, flip, and cook another 2-3 minutes. Remove steak with a slotted spoon and set aside. If necessary, cook in batches adding 1 tablespoon butter for the second batch.
- Sauté Vegetables: Add the remaining 2 tablespoons butter to the pan. Once melted, add the thinly sliced onion and sauté for about 3 minutes until softened. Add sliced mushrooms and continue to sauté for 5 to 7 minutes until mushrooms are cooked and onions are tender. Stir in the minced garlic and cook for another minute.
- Deglaze Pan: Pour in the dry white wine to deglaze the pan, scraping the bottom with a spoon to release browned bits. Let it reduce and cook down for about 3 minutes.
- Make Sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the sauté pan with the mushroom and onion mixture. Stir to combine, then let it simmer gently for 5 minutes, stirring occasionally until the sauce thickens.
- Finish Stroganoff: Stir in the Greek yogurt or light sour cream and add the cooked steak back into the pan. Mix well to combine and heat through. Taste and adjust salt and pepper as needed.
- Serve: Spoon the beef stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley and an extra crack of black pepper if desired. Serve warm immediately.
Notes
- This stroganoff can be served over different types of noodles, rice, or even creamy polenta for variation.
- Using Greek yogurt instead of sour cream reduces fat while maintaining creaminess and tang.
- If dry white wine is unavailable, use additional beef stock or a splash of white grape juice as a substitute.
- Ensure steak is sliced thinly against the grain for the most tender results.
- Cooking the steak in batches prevents overcrowding, which helps achieve a good sear.
- Allow the sauce to simmer sufficiently to avoid a floury taste from the roux.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
