Description
A quick and creamy 30-minute beef stroganoff featuring tender seared flank steak, sautéed mushrooms, and onions in a garlicky white wine and beef stock sauce finished with Greek yogurt, 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, 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. Add the wide egg noodles and cook according to package instructions until al dente, about 8 to 10 minutes. Drain and set aside.
- Sear Steak: While the water is heating, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the sliced steak with salt and pepper. Add steak in a single layer to the pan and cook undisturbed for 3 minutes to sear. Flip and cook another 2 to 3 minutes until browned. Remove steak with a slotted spoon and set aside. If pan is too small, cook steak in batches using 1 tablespoon butter each batch.
- Sauté Vegetables: Add the remaining 2 tablespoons of butter to the pan. Once melted, add sliced onions and sauté for 3 minutes until translucent. Add mushrooms and cook for 5 to 7 minutes, stirring occasionally, until mushrooms are browned and onions are soft. Add minced garlic and sauté for 1 additional minute.
- Deglaze Pan: Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom with a spoon. Let the mixture cook down for 3 minutes to reduce slightly.
- 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 vegetables and stir well. Let the sauce simmer for 5 minutes, stirring occasionally, until thickened.
- Combine and Finish: Stir in the Greek yogurt or sour cream to add creaminess. Return the cooked steak to the pan and stir to combine. Taste the stroganoff and season with additional salt and pepper if necessary.
- Serve: Spoon the creamy beef stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley and a twist of black pepper if desired. Serve warm.
Notes
- This stroganoff can be served over any type of noodles, rice, or polenta.
- Using Greek yogurt instead of sour cream offers a tangy flavor with less fat.
- For best texture, slice steak thinly and sear quickly over high heat to avoid toughness.
- If you don’t have white wine, use additional beef stock or a splash of lemon juice as a substitute.
- Adjust seasoning to taste before serving, especially salt and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
