Description
This classic 30-minute beef stroganoff features tender seared flank steak and a creamy garlicky mushroom sauce made with white wine, beef stock, and Greek yogurt, all served over wide egg noodles for a comforting and satisfying 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 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, for garnish)
Instructions
- Cook the 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. Drain and set aside.
- Sear the steak: While the water heats, melt 2 tablespoons of 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 to the pan. Let cook undisturbed for about 3 minutes to sear, then flip and cook another 2-3 minutes until browned. Remove the steak with a slotted spoon and set aside. If needed, cook the steak in two batches with 1 tablespoon of butter each for even searing.
- Sauté vegetables: Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the sliced onions and sauté for about 3 minutes until softened. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are tender and browned. Stir in the minced garlic and cook for 1 minute more.
- Deglaze and reduce: Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom. Let the mixture simmer and reduce for about 3 minutes to concentrate the flavors.
- Make the sauce: In a separate bowl, whisk together the beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan with the vegetables and stir to combine. Let it simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine and finish: Stir in the Greek yogurt (or light sour cream) and the cooked steak slices. Mix well and season with additional salt and pepper to taste. Heat through gently without boiling.
- 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
- Use flank steak or skirt steak for best flavor and tenderness; slice thinly against the grain.
- You can substitute the wide egg noodles with other pasta types, rice, or polenta for serving.
- For a richer sauce, use light sour cream instead of Greek yogurt, but avoid boiling after adding to prevent curdling.
- If you prefer a thicker sauce, increase the flour to 4 tablespoons.
- Deglazing with white wine adds depth, but you can replace it with extra beef stock if desired.
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: 40 g
- Fiber: 3 g
- Protein: thirty five g
- Cholesterol: 90 mg
