If a plate of golden-brown beef strips smothered in rich sour cream-infused gravy sounds like heaven, this beef stroganoff is sure to be right up your alley.
- 1 pound uncooked egg noodles
- 4 tablespoons unsalted butter, divided
- 1 pound beef, a tender cut such as sirloin or flank steak
- 1 1/2 teaspoons coarse salt, divided, plus more to taste
- 1 teaspoon freshly ground black pepper, divided
- 1/2 cup all-purpose flour
- 1 tablespoon neutral oil (such as vegetable or canola)
- 2 cups quartered cremini mushrooms with stems (about 6 ounces)
- 1 small white onion, thinly sliced (about 1/2 cup)
- 2 large cloves garlic, minced
- 1/2 cup dry red wine
- 1 1/2 cups low-sodium beef stock
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 1 tablespoon chopped fresh parsley
- 1 tablespoon finely minced fresh chives
- Cook the egg noodles according to the package instructions, drain, set aside, and toss with 1 tablespoon of the butter to prevent sticking.
- While the noodles are cooking, thinly slice the steak against the grain into pieces about 1 inch thick, and then season all over with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Toss in the flour until evenly coated. Shake to remove any excess.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat until melted.
- Add the steak, working in batches if necessary so you don’t crowd the pan, and cook until golden brown on all sides, about 3 minutes total. Using a slotted spoon, transfer the steak to a plate and set aside.
- Lower the heat to medium and add the remaining 2 tablespoons of butter. Add the mushrooms and saute until lightly browned, about 3 minutes.
- Add the onions and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir, and cook until the onions have softened, about 5 more minutes.
- Stir in the garlic and cook for 1 more minute, or until fragrant. Do not allow the garlic to brown.
- Deglaze the pan with the wine, scraping up any brown bits from the bottom, and cook until the liquid is reduced by half, about 2-3 minutes. Whisk in the beef stock and Worcestershire, and bring the mixture to a simmer. Stir occasionally and continue to cook for about 5 minutes, until the sauce thickens a bit.
- Remove the pan from the heat, whisk in the sour cream, and then add the steak and its juices back to the pan. Stir to combine. Season to taste with additional salt if needed, and then stir in the parsley.
- Divide the egg noodles among plates, top with even portions of the beef and sauce, and garnish with the chives.
- Category: Beef
- Method: Stovetop
- Cuisine: Comfort Food
Keywords: beef, stroganoff, egg noodles, sour cream