This hearty creamy Beef Stroganoff recipe with tender beef strips cooked in a creamy sauce with mushrooms, and served over egg noodles is satisfying and comforting. This super easy recipe could be made during a busy weekday or better yet, make this special meal for your family on the weekend.
Helpful Tips:
- Choose the tender cuts of meat for this recipe, such as beef tenderloin, sirloin, or flank steak. There is nothing worse then having chewy meat for such an impressive dish.
- You can always substitute with ground beef if you don’t have steak cuts on hand.
- Greek yogurt is a good substitution for sour cream.
- This dish can be easily served with rice, mashed potatoes or other pasta.
Creamy Beef Stroganoff
Ingredients
- 8-10 oz egg noodles
- 2 tbsp unsalted butter
- 1 lb hormone/antibiotic free beef sirloin steak
- 3 tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8-10 oz cremini mushrooms
- 1/2 cup white wine
- 2 cups organic beef broth
- 2 tbsp flour
- 2 tsp Worcestershire sauce
- 1 tsp paprika
- 1/2 cup sour cream/greek yogurt
Instructions
- Boil a large pot of water, add ½ tsp salt, and egg noodles. Cook until al dente, by following the instructions on the package. Stir in butter once the noodles are drained.
- Cut beef into 1.5 inch long strips, and longer ones, cut in half. If the steak is too thick, pound it down to about ½ inch thickness. Sprinkle with salt and pepper. In a large skillet, heat oil over high heat, and add beef strips. Sear for about 30 seconds on each side, or until browned, transfer to a clean plate; continue cooking the remaining steak, add to cooked steak and set aside.
- Turn heat down to medium temperature, add butter, and sauté onions until transparent, the add garlic and mushrooms, stirring occasionally, and cook until tender about 3-4 minutes. Add white wine and boil until reduced to half, and begin scraping the bottom of the skillet for all of the brown bits.
- In a separate bowl, whisk together beef broth, flour, Worcestershire sauce, and paprika. Add to the skillet, stirring to combine. Allow to simmer for another 5 minutes, stirring constantly until fully incorporated and sauce begins to thicken. The longer it cooks the thicker the sauce becomes.
- Stir in sour cream and incorporate into the sauce until smooth and creamy. Add the beef and any juices from the plate into the skillet. Simmer, for about 5 minutes, season if needed with any extra salt and pepper.
- Serve over egg noodles, and garnish with chopped parsley.
Nutrition
Cut the beef into one and half inch long strips. Trim off any fat, and if some of the strips are too thick, trim in half. Sear the beef strips about 30 seconds on each side. Remove and set as on a plate. Sauté the onions, garlic and mushrooms.
At this point, deglazing occurs, when you scrap the tiny brown bits off from the skillet while the wine is reducing. By doing this, you get all of the flavours that makes the sauce taste so good.
Once the sour cream is added and the sauce has thickened to the consistency that is so desirable, it is time to serve. Some will add and stir in the egg noodles directly into the skillet, and others will serve the sauce over the egg noodles.
Enjoy this mouth-watering dish with beef strips coated with a creamy sauce and served over a bed of buttery egg noodles any time of the week.
