Beef Stroganoff
Thick strips of seared steak and mushrooms in a rich, creamy sour cream sauce over egg noodles.
Equipment
- Large skillet or Dutch oven
- Mixing bowl (for cornstarch slurry)
- Pot for boiling egg noodles
Ingredients
- 1/2 lb steak cut into thick strips
- salt and pepper to taste
- 2 tbsp flour
- 2 tbsp butter
- 1/2 yellow onion sliced thinly
- 1 tsp garlic minced
- 16 oz cremini mushrooms sliced
- 1/3 cup red wine optional
- 1 cup beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp cornstarch mixed with 4 tablespoons cold water
- 8 oz sour cream
- egg noodles cooked al dente
- 2 tbsp fresh parsley chopped
Instructions
- Season the beef with salt and pepper to taste and lightly dust with flour.
- Over medium-high heat, sear the strips until richly browned on each side. Drain on paper towels if needed. Remove and set aside.
- Deglaze the pan with red wine or 1/3 cup beef stock. Scrape up the browned bits from the skillet and add to the beef.
- Melt the butter and sauté onions, garlic, and mushrooms until the mushrooms release their juices and cook down.
- Pour in the beef stock and add the remaining seasonings: Worcestershire sauce, mustard, garlic powder, onion powder, and salt and pepper to taste.
- Add the beef and drippings to the pan and bring to a boil.
- Mix cornstarch with water and add to the pan. Simmer until the gravy has thickened.
- Remove from heat and stir in the sour cream.
- Dish and serve hot over egg noodles sprinkled with parsley.
Notes
Refrigerate leftovers in an airtight container for up to 3 days; the sauce will thicken further as it chills, so add a splash of beef stock or water when reheating. Not recommended for freezing, as the sour cream can turn grainy after thawing. Sirloin, flank, or sirloin tips can be substituted for the steak, and white button mushrooms can replace cremini.
