Description
This 30-Minute Beef Stroganoff is a creamy, garlicky dish featuring tender seared steak, sautéed mushrooms, and a luscious sauce made with Greek yogurt. Served over wide egg noodles, it's a comforting and quick meal perfect for weeknights.
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 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. Drain and set aside.
- Cook Steak: Meanwhile, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season steak slices with salt and pepper. Add steak in a single layer and cook undisturbed for 3 minutes to sear. Flip and cook an additional 2-3 minutes until browned. Remove steak with a slotted spoon and set aside. If your pan is small, cook steak in batches with 1 tablespoon butter each.
- 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 an additional 5-7 minutes, stirring occasionally, until tender. Stir in garlic and cook for 1 minute more.
- Deglaze Pan: Pour in white wine and use a spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce for 3 minutes.
- Make Sauce: In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth. Pour the mixture into the sauté pan and stir to combine. Let it simmer for 5 minutes, stirring occasionally, until thickened.
- Finish Stroganoff: Stir in Greek yogurt (or sour cream) and the cooked steak. Mix until heated through and well combined. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Plate the cooked egg noodles and ladle the beef stroganoff sauce over the top. Garnish with chopped fresh parsley and a crack of black pepper if desired. Serve warm.
Notes
- Use flank steak or another tender cut thinly sliced against the grain for best texture.
- If you prefer, substitute the Greek yogurt with light sour cream for a similar creamy texture.
- Any type of noodles, rice, or polenta can be served with this stroganoff.
- Dry white wine can be substituted with additional beef stock if preferred.
- Ensure not to overcook the steak to keep it tender and juicy.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
