Beef Stroganoff
User Reviews
4.9
93 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Marinating time
2 hrs
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Total Time
2 hrs 55 mins
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Servings
6
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Calories
785 kcal
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Course
Main Course
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Cuisine
Russian
Beef Stroganoff
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This comforting Beef Stroganoff combines marinaded pan-seared strips of steak with an ultra creamy and tangy mushroom and onion sauce that's served over buttery noodles.
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Ingredients
For the seared steak
- 1 1/2 pounds (680g) flank steak cut into thin 2-inch long strips against the grain
- 1 tablespoon (15g) Worcestershire sauce
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 2 teaspoons allspice
- 2 tablespoons (30g) vegetable oil
For the stroganoff
- 1 pound (454g) wide egg noodles
- 6 tablespoons (90g) olive oil divided
- 1 1/2 pounds (680g) cremini mushrooms thick sliced
- 6 tablespoons (84g) butter divided
- 2 medium yellow onions sliced
- 6 cloves garlic minced
- 1/4 cup (32g) flour
- 1/2 cup (120g) dry white wine
- 3 cups (720g) low-sodium beef stock divided
- 1/2 cup (120g) heavy cream
- 1/2 cup (120g) sour cream
- 2 tablespoons (30g) Dijon mustard
- 2 tablespoons (30g) Worcestershire sauce
- 2 cups (480g) pasta water will most likely not need all of it
- 2 tablespoons minced flat-leaf Italian parsley optional
- salt and pepper to taste
Instructions
For the seared steak
- Slice the flank steak into 2 inch wide strips with the grain, then slice into thin bite sized pieces against the grain. Place the meat into a bowl and mix well with the allspice, nutmeg, salt, and pepper, and Worcestershire sauce. Refrigerate for at least 2 hours, or up to overnight, before searing the beef.
- Heat a large pan to medium-high heat and add the vegetable oil. Sear the steak for 2-3 minutes or until browned. Remove the steak pieces to a dish and tent with foil to keep warm. Pour 1/2 cup of beef stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1/2 cups of beef stock and set aside.
For the beef stroganoff
- Bring a large pot of salted water to boil.
- Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl.
- Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft (about 10 minutes). Add the garlic and cook for another 2 minutes or until very fragrant.
- At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water.
- Add the flour to the pan and cook for 1 minute or until all of the white specks are gone.
- Add the white wine and beef stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits.
- Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, and sliced steak to the pan along with the mustard and Worcestershire sauce. Continue to cook at a low simmer while waiting for the noodles.
- Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat.
- Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley. Enjoy!
Notes
- Flank, skirt, sirloin, filet, and ribeye can all be used. Make sure to slice all of these steaks against the grain to ensure a more tender bite.
- Leftovers can be saved for up to 3 days in the fridge, and can be reheated on the stovetop or microwave.
Nutrition Information
Show Details
Calories
785kcal
(39%)
Carbohydrates
28.8g
(10%)
Protein
39.8g
(80%)
Fat
53.7g
(83%)
Saturated Fat
18.7g
(94%)
Cholesterol
167mg
(56%)
Sodium
295mg
(12%)
Potassium
847mg
(24%)
Fiber
3.5g
(14%)
Sugar
4.7g
(9%)
Calcium
69mg
(7%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 785 kcal
% Daily Value*
| Calories | 785kcal | 39% |
| Carbohydrates | 28.8g | 10% |
| Protein | 39.8g | 80% |
| Fat | 53.7g | 83% |
| Saturated Fat | 18.7g | 94% |
| Cholesterol | 167mg | 56% |
| Sodium | 295mg | 12% |
| Potassium | 847mg | 18% |
| Fiber | 3.5g | 14% |
| Sugar | 4.7g | 9% |
| Calcium | 69mg | 7% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
93 reviews
Excellent
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