Tender beef, buttery mushrooms and onions in a rich, creamy broth – all spooned over a bed of noodles. Beef Stroganoff can warm anyone’s soul with such a wonderful combination of deep savory flavors.
Start by browning the beef in melted butter. Work in two batches to give the meat enough space to brown properly. When browned, use tongs to remove meat to a plate and set aside.
Melt the remaining butter in the pan, then add the onions.
Sauté until they are soft and translucent.
Add mushrooms, and cook until they are tender. Deglaze pan with white wine, scraping up browned bits with a wooden spoon.
In a small bowl, whisk together the beef broth, Worcestershire sauce, and flour. Stir the liquid into the mushrooms and onions.
Bring to a simmer, then turn heat down to medium-low, and simmer until the broth has thickened slightly.
Whisk in the sour cream.
Add the meat back to the pan, and cook for another minute or two, until heated through. Sprinkle with parsley, and season with extra salt and pepper, to taste.
Spoon over cooked egg noodles, then serve.
1 pound wide egg noodles
4 tablespoons unsalted butter, separated
1 ½ pounds flank steak, sliced thin
½ teaspoon salt
1 small yellow onion, halved and thinly sliced
1 pound mushrooms, sliced
5 garlic cloves, minced
½ cup dry white wine
1 ½ cups beef broth
1 tablespoon Worcestershire sauce
3 tablespoons flour
¾ cup sour cream
Chopped parsley, for serving
Cook pasta according to package directions; keep warm.
In a large frying pan, melt 1 tablespoon of the butter over medium-high heat. Lay half of the steak in a single layer and season with half of the salt. Cook for about 3 minutes per side, or until browned. Remove to a plate. Repeat with 1 more tablespoon of butter, remaining steak, and remaining salt.
Melt remaining butter in the pan, then add the onions. Sauté for 5 minutes, until soft and translucent. Add mushrooms and cook for 5-7 minutes, until very tender. Add garlic, and cook for 1 minute, until fragrant. Add wine, and cook for 3-4 minutes, scraping the bottom of the pan to loosen any brown bits.
In a separate bowl, whisk together the beef broth, Worcestershire sauce, and flour. Stir mixture into the pan, then bring to a simmer. Turn heat down to medium-low, and simmer for 4-5 minutes, until slightly thickened. Stir in sour cream. Add steak back to the pan, and cook for 1-2 minutes, until heated through. Season with additional salt and pepper, to taste.
Serve over cooked egg noodles and sprinkled with parsley.