Homemade Beef Stroganoff
- Yield 4
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Homemade Beef Stroganoff is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound uncooked wide egg noodles
- 1/4 cup butter, divided
- 1 1/2 pounds thinly-sliced steak (I recommend flank steak)
- fine sea salt and freshly-cracked black pepper
- 1 small white onion, thinly sliced
- 1 pound sliced mushrooms (I used a 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)
Method
Leave the noodles: Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then pour off. (For optimal timing, It is worth adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
Sauté the steak: While that cooks, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-a hot burner. Tip in the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, move to a clean plate, and keep nearby. (If your pan is not big en
Sauté the veggies: Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Tip in mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Tip in the garlic and sauté for 1 minute, stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an ad
Finish the sauce: While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Tip the beef stock mixture into the sauté pan, stir to combine, then let the mixture let it bubble gently for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
Plate Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.
