Beef Stroganoff

4.91 from 22 votes

This comforting Beef Stroganoff combines marinaded pan-seared strips of steak with an ultra creamy and tangy mushroom and onion sauce that's served over buttery noodles.

Prep Time10

Cook Time45

Marinating time2

Total Time2 55

Course: Main Course, pasta

Cuisine: Russian

Servings:

Author: James Delmage and Tara

Ingredients

For the seared steak

1 1/2 pounds flank steak cut into thin 2-inch long strips against the grain
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
2 teaspoons allspice
2 tablespoons vegetable oil

For the stroganoff

1 pound wide egg noodles
6 tablespoons olive oil divided
1 1/2 pounds cremini mushrooms thick sliced
6 tablespoons butter divided
2 medium yellow onions sliced
6 cloves garlic minced
1/4 cup flour
1/2 cup dry white wine
3 cups low-sodium beef stock divided
1/2 cup heavy cream
1/2 cup sour cream
2 tablespoons Dijon Mustard
2 tablespoons Worcestershire sauce
2 cups pasta water will not need all of it
2 tablespoons flat leaf parsley minced, optional
salt and pepper to taste

Instructions

For the seared steak

Slice the flank steak into thin about 2 inches in length, then slice into thin bite sized pieces against the grain. Place the meat into a bowl and mix well with the allspice, nutmeg, salt, and pepper, and Worcestershire sauce. Refrigerate for at least 2 hours, or up to overnight, before searing the beef.
Heat a large pan to medium-high heat and add the vegetable oil. Sear the steak for 2-3 minutes or until browned. Remove the steak pieces to a dish and tent with foil to keep warm. Pour 1/2 cup of beef stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1/2 cups of beef stock and set aside.

For the beef stroganoff

Bring a large pot of salted water to boil.
Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl.
Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft (about 10 minutes). Add the garlic and cook for another 2 minutes or until very fragrant.
At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water.
Add the flour to the pan and cook for 1 minute or until all of the white specks are gone.
Add the white wine and beef stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits.
Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, and sliced steak to the pan along with the mustard and Worcestershire sauce. Continue to cook at a low simmer while waiting for the noodles.
Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat.
Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley. Enjoy!

Video

Notes

Flank, skirt, sirloin, filet, and ribeye can all be used. Make sure to slice all of these steaks against the grain to ensure a more tender bite.
Leftovers can be saved for up to 3 days in the fridge, and can be reheated on the stovetop or microwave.

Nutrition

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