Beef Stroganoff Recipe
Beef Stroganoff is a comforting and rich dish that has secured its place in the hearts of many food lovers. This classic recipe features tender slices of steak, savory mushrooms, and a creamy sauce that envelopes wide egg noodles. It’s perfect for a family dinner or any occasion that calls for a hearty and satisfying meal. The combination of flavors and textures makes this recipe an absolute must-try for anyone looking to enjoy a delicious homemade meal.
Ingredients Needed
To create this delectable Beef Stroganoff, you will need the following ingredients:
1 pound uncooked wide egg noodles: These serve as the perfect base to soak up the savory sauce.
1/4 cup butter, divided: Essential for sautéing and adding richness to the dish.
1 1/2 pounds thinly-sliced steak (I recommend flank steak): Provides tender and flavorful bites.
fine sea salt and freshly-cracked black pepper: Key seasonings to enhance the overall taste.
1 small white onion, thinly sliced: Adds a subtle sweetness and depth to the sauce.
1 pound sliced mushrooms (I used a mix of button and baby bella mushrooms): Brings an earthy flavor and meaty texture.
4 cloves garlic, minced or pressed: Infuses the dish with aromatic goodness.
1/2 cup dry white wine: Used to deglaze the pan and add a layer of complexity to the sauce.
1 1/2 cups beef stock: Forms the base of the rich, flavorful sauce.
1 tablespoon Worcestershire sauce: Adds a tangy, umami element.
3 tablespoons all-purpose flour: Helps thicken the sauce.
1/2 cup plain Greek yogurt or light sour cream: Provides creaminess and a slight tang.
chopped fresh parsley (optional): For garnish and a touch of freshness.
When selecting your ingredients, opt for fresh and high-quality products to ensure the best results. Fresh mushrooms, high-grade steak, and robust seasonings will elevate the dish to new heights.
Step-by-Step Instructions
Begin by cooking the noodles. In a large stockpot, bring generously-salted water to a boil. Cook the egg noodles until they reach al dente perfection, following the package instructions. Once done, drain the noodles and set them aside. For optimal timing, start cooking the noodles when you begin sautéing the steak.
While waiting for the pasta water to boil, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Arrange the thinly-sliced steak in a single layer, seasoning it generously with salt and freshly-cracked black pepper. Let the steak sear undisturbed for about 3 minutes to achieve a good browning. Flip the pieces and cook the other side until browned, approximately 2-3 more minutes. Using a slotted spoon, transfer the steak to a clean plate and set aside. If your pan is not large enough to fit all the steak in a single layer, cook it in batches, adding an additional tablespoon of butter for each batch.
In the same pan, add the remaining 2 tablespoons of butter. Once melted, add the sliced onions and sauté for about 3 minutes until they begin to soften. Add the mushrooms and continue to sauté, stirring occasionally, for an additional 5-7 minutes until the mushrooms are tender and the onions are fully softened. Add the minced garlic and sauté for another minute, stirring occasionally to prevent burning. Pour in the dry white wine and deglaze the pan by scraping up any browned bits from the bottom with a cooking spoon. Allow the mixture to cook down for another 3 minutes to let the alcohol evaporate and the flavors meld.
While the wine reduces, whisk together the beef stock, Worcestershire sauce, and flour in a separate bowl until smooth. Pour this mixture into the sauté pan, stirring well to combine. Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens slightly. Incorporate the Greek yogurt (or light sour cream) and the cooked steak, stirring until everything is well combined. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Recipe Tips:
Tips for selecting the best steak cut: Opt for tender cuts like flank steak or sirloin for the best texture and flavor.
Suggestions for substituting ingredients based on availability: Use crimini mushrooms if baby bellas are unavailable, or substitute sour cream for Greek yogurt.
Advice on enhancing the flavor with additional spices or herbs: Add a pinch of paprika or a splash of soy sauce for extra depth.
Techniques for achieving the perfect sauce consistency: Ensure the flour is fully incorporated to avoid lumps, and simmer the sauce until it reaches the desired thickness.
Frequently Asked Questions:
Solutions to common issues encountered while making the recipe: If the sauce is too thin, let it simmer longer; if too thick, add a bit more beef stock.
Storage and reheating tips for leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef stock to loosen the sauce.
Variations of the recipe for different dietary needs: For a gluten-free version, use gluten-free noodles and flour. For a dairy-free option, substitute the butter and yogurt with plant-based alternatives.
Tips for adjusting the recipe for larger or smaller servings: Scale the ingredients proportionally, and adjust the cooking times as needed, particularly when sautéing the steak in batches.
What to Serve with This Recipe
Beef Stroganoff pairs beautifully with a variety of side dishes and accompaniments. Classic choices include steamed green beans, roasted vegetables, or a simple green salad. Mashed potatoes or rice can also be excellent alternatives to egg noodles.
For beverages, consider serving a robust red wine, such as Cabernet Sauvignon or Merlot, to complement the rich flavors of the dish. A light, crisp white wine like Sauvignon Blanc can also pair well, especially with the creamy sauce.
To garnish, add a sprinkle of freshly chopped parsley and an extra twist of black pepper for a touch of color and flavor.
In conclusion, this Beef Stroganoff recipe offers a delicious and satisfying meal that is perfect for any occasion. With tender steak, savory mushrooms, and a rich, creamy sauce, it is sure to become a favorite in your culinary repertoire. Try this recipe today and savor the delightful flavors it brings to your table. Don’t forget to share your experience and feedback!
INGREDIENTS:
1 pound uncooked wide egg noodles
1/4 cup butter, divided
1 1/2 pounds thinly-sliced steak (I recommend flank steak)
fine sea salt and freshly-cracked black pepper
1 small white onion, thinly sliced
1 pound sliced mushrooms (I used a mix of button and baby bella mushrooms)
4 cloves garlic, minced or pressed
1/2 cup dry white wine*
1 1/2 cups beef stock
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
1/2 cup plain Greek yogurt or light sour cream
chopped fresh parsley (optional)
INSTRUCTIONS:
Cook the noodles: In a large stockpot, boil generously-salted water and cook the egg noodles until al dente, following the package directions. Once done, drain the noodles. For optimal timing, start cooking the noodles when you begin Step 4.
Sauté the steak: While waiting for the pasta water to boil, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Arrange the steak in a single layer, seasoning with ample pinches of salt and pepper. Let the steak sear undisturbed for about 3 minutes. Flip and cook the other side until browned, approximately 2-3 more minutes. Remove the steak from the pan with a slotted spoon, place it on a clean plate, and set aside. If necessary, cook the steak in batches using 1 tablespoon of butter per batch.
Sauté the veggies: Add the remaining 2 tablespoons of butter to the pan. Once melted, add the sliced onions and sauté for about 3 minutes. Add the mushrooms, stirring occasionally, and cook for an additional 5-7 minutes until the mushrooms are tender and the onions are soft. Add the garlic and sauté for another minute, stirring occasionally. Pour in the white wine and deglaze the pan, scraping up the browned bits from the bottom with your spoon. Let the mixture cook down for another 3 minutes.
Finish the sauce: While the wine is reducing, whisk together the beef stock, Worcestershire sauce, and flour in a separate bowl until smooth. Pour this mixture into the sauté pan, stir well, and let it simmer for 5 minutes, stirring occasionally. Incorporate the Greek yogurt (or sour cream) and the cooked steak, stirring until everything is well combined. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Serve the stroganoff warm over the cooked egg noodles, garnished with a sprinkle of fresh parsley and an extra twist of black pepper, if desired.
Beef Stroganoff Recipe
Ingredients
- 1 pound uncooked wide egg noodles
- 1/4 cup butter divided
- 1 1/2 pounds thinly-sliced steak I recommend flank steak
- fine sea salt and freshly-cracked black pepper
- 1 small white onion thinly sliced
- 1 pound sliced mushrooms I used a mix of button and baby bella mushrooms
- 4 cloves garlic minced or pressed
- 1/2 cup dry white wine*
- 1 1/2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1/2 cup plain Greek yogurt or light sour cream
- chopped fresh parsley optional
Instructions
- Cook the noodles: In a large stockpot, boil generously-salted water and cook the egg noodles until al dente, following the package directions. Once done, drain the noodles. For optimal timing, start cooking the noodles when you begin Step 4.
- Sauté the steak: While waiting for the pasta water to boil, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Arrange the steak in a single layer, seasoning with ample pinches of salt and pepper. Let the steak sear undisturbed for about 3 minutes. Flip and cook the other side until browned, approximately 2-3 more minutes. Remove the steak from the pan with a slotted spoon, place it on a clean plate, and set aside. If necessary, cook the steak in batches using 1 tablespoon of butter per batch.
- Sauté the veggies: Add the remaining 2 tablespoons of butter to the pan. Once melted, add the sliced onions and sauté for about 3 minutes. Add the mushrooms, stirring occasionally, and cook for an additional 5-7 minutes until the mushrooms are tender and the onions are soft. Add the garlic and sauté for another minute, stirring occasionally. Pour in the white wine and deglaze the pan, scraping up the browned bits from the bottom with your spoon. Let the mixture cook down for another 3 minutes.
- Finish the sauce: While the wine is reducing, whisk together the beef stock, Worcestershire sauce, and flour in a separate bowl until smooth. Pour this mixture into the sauté pan, stir well, and let it simmer for 5 minutes, stirring occasionally. Incorporate the Greek yogurt (or sour cream) and the cooked steak, stirring until everything is well combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the stroganoff warm over the cooked egg noodles, garnished with a sprinkle of fresh parsley and an extra twist of black pepper, if desired.
