This classic Beef and Mushroom Stroganoff recipe comes together in less than 30 minutes! Choose your favorite cut of steak and cook it in an amazing creamy mushroom sauce, then serve it all over egg noodles for a fabulous hot lunch or dinner.
Course Main Course
Cuisine Russian
Keyword beef and mushroom stroganoff, beef stroganoff
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 2
Calories 912kcal
Author Erica
Ingredients
8ouncesegg noodlesboiled
3tablespoonsunsalted butterdivided
½poundsirloin steakthinly sliced
Sea saltto taste
Black pepperto taste
1small yellow onionthinly sliced
8ouncescremini mushroomssliced
3clovesgarlicminced
⅓cupwhite wineor beef broth
¾cupbeef broth
2teaspoonsWorcestershire sauce
1 ½tablespoonsflour
¼cupsour cream
Green onionfor garnish
Instructions
While your pasta is boiling, melt 1 tablespoon butter in a large saute pan set over medium-high heat.
Season the steak slices with salt and pepper to taste, then add them to the pan in a single layer. Sear each side for 2-3 minutes until evenly browned. Transfer steak to a separate plate and set aside.
Melt the remaining butter in the pan, then add the onions and saute for 3-4 minutes. Stir in mushrooms and garlic and continue sauteing for 5-6 additional minutes, or until the mushrooms are cooked through and onions are softened.
Deglaze the pan with the white wine, scraping the brown bits off the bottom of the pan with a spoon. Let the wine reduce for 2-3 minutes.
In a separate bowl, whisk together the beef broth, Worcestershire sauce, and flour until smooth. Stir the mixture into the pan, and allow to simmer for 5 minutes, stirring occasionally.
Stir the steak back into the skillet and allow it to warm through, then remove from the heat. Stir in the sour cream until combined. Season with additional salt and pepper if desired.
Serve over cooked egg noodles, and garnish with green onion.
Notes
To Store: Transfer any leftovers in an airtight container in the refrigerator for 3-4 days. To freeze extras, place the container in the freezer for up to 3 months.To Reheat: Thaw any frozen stroganoff in the refrigerator overnight. Transfer the leftovers to an oven-safe baking dish with a splash of beef broth. Cover the dish with foil and and place it in a 350-degree F oven for about 15 minutes, until heated through.