Beef Stroganoff
Whether it’s mood, weather or seasonally-induced, sometimes what we crave is good ole comfort food. Last week, a combination of all three had me yearning for Beef Stroganoff. Odd considering the fact that beef isn’t high on my list of favorite foods but it was the mushrooms, creamy sauce and egg noodles that had me fixated on this definitive dish of the 70s.
I did a bit of Internet surfing before settling on a recipe from the blog Gimme Some Oven. The post’s mention of the children’s book “Strenga Nona” caught my attention and the lightened-up version of this classic appealed to my cooking sensibilities. When making the dish for my family I decided to double the sauce and mushrooms so that I’d have plenty with which to drench my noodles. Feel free to do the same or follow the recipe as written because it really delivered on flavor and texture. Enjoy!
Beef Stroganoff
- 1 lb. wide egg noodles
- 4 Tbsp (1/4 cup) butter, divided
- 1 1/2 lbs thinly-sliced steak (I used top sirloin, but just about any will work)
- salt and pepper
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 lb. sliced mushrooms (I used a mix of button and baby bella mushrooms)
- 1/2 cup dry white wine
- 1 1/2 cups beef broth
- 1 Tbsp. Worcestershire sauce
- 3 Tbsp flour
- 1/2 cup plain Greek yogurt or light sour cream
- chopped fresh parsley, optional
- Cook egg noodles al dente in boiling salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the beef broth is added to the stroganoff.)
- Meanwhile, as your pasta water is coming to a boil, melt 2 Tbls of butter in a large saute pan* over medium-high heat.
- Add 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, about another 3 minutes. Then remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.
- Return pan to heat and add the remaining 2 Tbsp butter.
- Once it has melted, add the onions and saute for about 3 minutes.
- Add garlic and mushrooms, and stir to combine.
- Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft.
- 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 additional 3 minutes.
- Meanwhile, in a separate bowl, whisk together the beef broth, worcestershire sauce and flour until smooth.
- Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally.
- Then stir in the Greek yogurt (or sour cream) until combined, and add the cooked steak back to the pan. Season with additional salt and pepper if needed.
- Serve over the egg noodles, garnished with parsley if desired.
- *If your pan is not big enough to fit all of the steak in a single layer, then add just 1 Tbsp of butter to the pan and cook half of the steak. Then repeat with a second batch.