Description
This 30-Minute Beef Stroganoff is a creamy, garlicky mushroom and beef dish served over wide egg noodles. Featuring thinly sliced flank steak seared to perfection and a rich sauce made with white wine, beef stock, and Greek yogurt, this comfort food classic is quick to prepare and perfect for a satisfying 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 stockpot of generously-salted water to a boil. Add the wide egg noodles and cook until al dente according to package instructions, then 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 with salt and pepper, then add in a single layer. Cook undisturbed for about 3 minutes, then flip and cook an additional 2-3 minutes until browned. Remove steak with a slotted spoon and set aside. If needed, cook steak in batches using 1 tablespoon butter for the second batch.
- Sauté Vegetables: Add remaining 2 tablespoons butter to the pan. Once melted, add sliced onions and sauté for about 3 minutes until softened. Add mushrooms and cook for 5-7 minutes, stirring occasionally, until fully cooked and tender. Add minced garlic and sauté for 1 minute more, stirring occasionally.
- Deglaze Pan: Pour in the dry white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine cook down for about 3 minutes.
- Prepare Sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the sauté pan with the vegetables and simmer for 5 minutes, stirring occasionally to thicken.
- Combine Ingredients: Stir in the Greek yogurt or light sour cream and the cooked steak slices until fully combined and heated through. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Spoon the stroganoff sauce and beef over the cooked egg noodles. Garnish with chopped fresh parsley and a twist of black pepper if desired. Serve immediately.
Notes
- This beef stroganoff can be served over any kind of noodles, rice, or polenta depending on your preference.
- Use flank steak or another thinly sliced steak for best results in cooking time and tenderness.
- If you prefer, substitute Greek yogurt with light sour cream to maintain creaminess with fewer calories.
- For a richer sauce, you can add a tablespoon of Dijon mustard or a splash of heavy cream if desired.
- Make sure to season generously with salt and pepper to enhance flavor during each step.
- Cooking beef in batches ensures a proper sear without overcrowding the pan, which helps develop flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: Thirty-five g
- Cholesterol: 80 mg
