Description
This 30-Minute Beef Stroganoff features tender seared flank steak cooked in a creamy garlicky mushroom sauce with a hint of white wine and Worcestershire. Served over wide egg noodles, it's a comforting and hearty dish perfect for a quick yet satisfying dinner.
Ingredients
Scale
Pasta
- 1 pound uncooked wide egg noodles
Meat and Sauce
- 1/4 cup butter, divided
- 1 1/2 pounds thinly-sliced flank steak
- Fine sea salt and freshly-cracked black pepper
- 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 stockpot of generously-salted water to a boil and cook the wide egg noodles until al dente according to the package instructions. Drain and set aside.
- Sear Steak: While the water heats, melt 2 tablespoons butter in a large sauté pan over medium-high heat. Season the steak slices with salt and pepper, then add them in a single layer in the pan. Cook undisturbed for about 3 minutes to sear, flip, and cook the other side for 2-3 minutes. Remove steak with a slotted spoon and set aside. If needed, cook steak in batches using 1 tablespoon butter per batch.
- Sauté Vegetables: Add the remaining 2 tablespoons butter to the same pan. Once melted, add the sliced onions and sauté for about 3 minutes. Add mushrooms and cook for 5-7 minutes until tender and onions are soft. Stir in garlic and sauté for 1 minute more.
- Deglaze Pan: Pour in the dry white wine and scrape the bottom of the pan with a spoon to release browned bits. Let it cook down for 3 minutes to reduce slightly.
- Make Sauce and Simmer: In a bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan, stir, and bring to a simmer. Let it cook for 5 minutes, stirring occasionally, until thickened.
- Finish Stroganoff: Stir in the Greek yogurt or sour cream and add the cooked steak back into the pan. Combine well and season with additional salt and pepper to taste.
- Serve: Spoon the creamy beef stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley and an extra twist of black pepper if desired. Serve warm.
Notes
- This recipe can easily be served over alternative bases such as rice or creamy polenta.
- Use plain Greek yogurt for a tangy twist or substitute with light sour cream for a traditional flavor.
- For best results, ensure the steak is sliced thinly against the grain to maximize tenderness.
- Dry white wine adds depth, but you can substitute with additional beef stock if preferred.
- Cook the steak in batches if your pan is small to avoid overcrowding and ensure a good sear.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg
