Description
This 30-Minute Beef Stroganoff recipe features tender seared steak slices simmered in a rich, creamy mushroom and garlic sauce made with Greek yogurt for a lighter touch. Served over perfectly cooked wide egg noodles, it’s a comforting and flavorful meal that comes together quickly on the stovetop, making it perfect for a weeknight dinner.
Ingredients
Units
Scale
Pasta
- 1 pound uncooked wide egg noodles
Beef and Seasoning
- 1 1/2 pounds thinly-sliced steak (flank steak recommended)
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
Sauté and Sauce
- 1/4 cup butter, divided
- 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 garnish)
Instructions
- Cook the egg noodles: Bring a large stockpot 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. For efficient timing, add the noodles to boiling water simultaneously to starting Step 4.
- Sear the steak: While pasta water heats, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season steak slices with salt and pepper then add to pan in a single layer. Let cook undisturbed for about 3 minutes until well seared, then flip and cook another 2-3 minutes until browned on the other side. Remove steak with a slotted spoon to a clean plate. If the steak doesn’t fit in one layer, cook in two batches, adding 1 tablespoon butter per batch.
- Sauté onions and mushrooms: Add remaining 2 tablespoons butter to the pan. Once melted, add thinly sliced onions and sauté for about 3 minutes until softened. Add the mushrooms and continue to sauté for 5-7 minutes until mushrooms are cooked through and onions are tender. Stir occasionally to prevent burning.
- Add garlic and deglaze: Stir in minced garlic and sauté for 1 minute. Pour in the dry white wine to deglaze the pan, scraping up all browned bits from the pan bottom. Allow the mixture to reduce for 3 minutes.
- Make the sauce: In a separate bowl, whisk together the beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the sauté pan and stir well to combine. Let the sauce simmer for about 5 minutes until it thickens slightly, stirring occasionally.
- Finish the stroganoff: Stir the Greek yogurt or light sour cream and the cooked steak back into the pan. Heat through until combined and warmed. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Plate the cooked egg noodles and spoon the creamy beef and mushroom stroganoff sauce over the top. Garnish with a sprinkle of chopped fresh parsley and an optional extra crack of black pepper. Serve warm.
Notes
- This stroganoff can be served over other types of noodles, rice, or polenta if preferred.
- For a lighter version, use Greek yogurt instead of sour cream.
- Use a mix of mushrooms for deeper flavor, such as button and baby bella.
- The recipe is designed for stovetop cooking to achieve perfect sear and sauce consistency.
- Adding wine helps deglaze the pan and adds acidity to balance the richness of the sauce.
Nutrition
- Serving Size: 1 cup stroganoff with noodles
- Calories: 480
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
