Description
This 30-Minute Beef Stroganoff is a quick and creamy classic dish featuring tender seared flank steak, sautéed mushrooms and onions, and a luscious garlic-infused sour cream sauce served over wide egg noodles. Perfect for a comforting weeknight dinner, it blends rich flavors with simple ingredients for an easy-to-make meal that doesn’t compromise on taste.
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 and freshly cracked black pepper, to taste
Butter and Vegetables
- 1/4 cup butter, divided
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms (mix of button and baby bella mushrooms)
- 4 cloves garlic, minced or pressed
Liquids and Sauce
- 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
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook the 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, usually about 7-9 minutes. Drain and set aside, timing this step to coincide with preparing the sauce.
- Sear the steak: While the water is heating, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the thinly sliced steak generously with salt and black pepper. Add the steak to the pan in a single layer without overcrowding. Allow to sear undisturbed for about 3 minutes until browned, then flip and cook another 2 to 3 minutes. Remove steak from the pan with a slotted spoon and set aside. If needed, cook steak in batches, adding 1 tablespoon butter for the second batch.
- Sauté onions and mushrooms: Add the remaining 2 tablespoons of butter to the pan. Once melted, add the thinly sliced onions and sauté for about 3 minutes until softened. Add the sliced mushrooms and continue to sauté for 5-7 minutes until the mushrooms release their moisture and both vegetables are tender. Stir occasionally to prevent sticking.
- Add garlic and deglaze: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the dry white wine and use a spoon to scrape the flavorful browned bits from the bottom of the pan. Allow the wine to reduce and cook down for about 3 minutes.
- Make the sauce: In a bowl, whisk together the beef stock, Worcestershire sauce, and all-purpose flour until smooth. Pour this mixture into the sauté pan and stir well to combine. Bring to a simmer and let cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Finish the stroganoff: Remove the pan from heat and stir in the Greek yogurt or light sour cream until the sauce is creamy and well combined. Return the cooked steak to the pan and mix through. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Plate the cooked egg noodles and spoon the beef stroganoff over the top. Garnish with chopped fresh parsley and an extra twist of black pepper if desired. Serve immediately while warm.
Notes
- This quick beef stroganoff recipe uses Greek yogurt or light sour cream for a creamy, tangy sauce with less fat than traditional sour cream.
- Feel free to substitute the egg noodles with other types like broad noodles, rice, or creamy polenta.
- The flank steak is recommended for its tenderness and quick cooking but you can use other thinly sliced beef cuts as preferred.
- Deglazing the pan with white wine adds richness and depth, but you can substitute with extra beef stock if preferred.
- For best texture, do not overcook the mushrooms and steak to maintain their tenderness.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg
