Beef Stroganoff
Fork-tender beef, plump mushrooms, and sweet onion, simmered in a satiny, savory gravy, then spooned over buttered egg noodles.
Servings 4
Calories 589kcal
Ingredients
- 1 pound boneless rib eye steak or steak of choice, sliced across the grain 1-inch wide strips
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1/4 cup olive oil divided
- 10 ounces white mushrooms stems trimmed, caps quartered
- 1/3 cup dry red wine
- 1 tablespoon butter
- 1 small yellow onion chopped, about 1 cup
- 1/2 teaspoon dried thyme
- 1 clove garlic minced
- 1 1/4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 8 ounces egg noodles of choice cooked and tossed with butter if desired
- Chopped fresh parsley for serving
Instructions
- Season the steak pieces with salt and black pepper. Toss the steak with the flour until each piece is evenly coated. Shake off excess flour. Set aside.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden and softened, about 3 to 5 minutes. Season the mushrooms with salt and black pepper and stir to coat. Transfer the mushrooms to a bowl.
- Heat the remaining 2 tablespoons of oil in the same skillet over medium-high heat. Working in batches to prevent crowding the pan, add steak pieces to the hot oil. Cook until deep browned on all sides, then transfer the steak to the bowl with the mushrooms. Don’t worry if the steak is still pink/raw in the middle, it will finish cooking in the sauce.
- Add the wine to the skillet and bring to a simmer, scraping up the browned bits from the bottom of the pan. Transfer the wine to the bowl with the mushrooms and steak.
- Melt the butter in the same skillet over medium-high heat. When the butter is bubbly, add the onion. Cook for 3 to 5 minutes, until the onion softens. Add the thyme and garlic and cook for 1 minute.
- Return the steak mixture to the pan (with the mushrooms and wine). Add the beef broth and Worcestershire sauce and bring to a simmer. Simmer for 5 to 7 minutes, until the sauce thickens and reduces slightly.
- Remove the pan from the heat and fold in the sour cream. Season to taste with salt and black pepper.
- Spoon the beef mixture over the noodles and top with parsley.
Nutrition
Calories: 589kcal | Carbohydrates: 26g | Protein: 30g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 433mg | Potassium: 712mg | Fiber: 2g | Sugar: 4g | Vitamin A: 304IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 4mg