Description
A quick and delicious 30-minute beef stroganoff recipe featuring tender seared flank steak, sautéed mushrooms, and a creamy garlic sauce served over wide egg noodles.
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
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms (mix of button and baby bella)
- 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 the 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. For timing, add noodles to boiling water at the same time you start sautéing the steak.
- Sear the steak. Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season steak slices with salt and pepper and place in a single layer. Cook undisturbed for about 3 minutes until browned, then flip and cook other side for 2-3 minutes. Remove steak using a slotted spoon and set aside. If the pan is small, cook steak in batches each with 1 tablespoon butter.
- Sauté vegetables. Add the remaining 2 tablespoons butter to the pan. Melt and add sliced onions, sautéing for 3 minutes until softened. Add mushrooms and cook for 5-7 minutes stirring occasionally until mushrooms are tender. Stir in garlic and cook for 1 minute.
- Deglaze the pan. Pour in the white wine and scrape the bottom of the pan to lift browned bits. Let the wine reduce and cook down for 3 minutes.
- Make the sauce. In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour mixture into the pan, stir to combine, and simmer for 5 minutes, stirring occasionally until sauce thickens.
- Finish the stroganoff. Stir in the Greek yogurt or sour cream and return the steak to the pan, mixing gently until heated through and combined. Adjust seasoning with more salt and pepper as needed.
- Serve. Spoon the steak and mushroom sauce over the cooked egg noodles. Garnish with chopped fresh parsley and a twist of black pepper if desired. Serve warm.
Notes
- Use any wide noodles you prefer or substitute with rice or polenta.
- For a lighter version, use light sour cream or fat-free Greek yogurt.
- Ensure the pan is hot enough to get a good sear on the steak for best flavor.
- Do not overcook the pasta; it should be al dente to hold up to the creamy sauce.
- If you dislike wine, substitute with additional beef stock or a splash of lemon juice for acidity.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
