Ingredients
Scale
- 1 pound wide egg noodles
- ¼ cup butter, divided
- 1 ½ pounds thinly sliced steak (flank or sirloin recommended)
- Fine sea salt and freshly cracked black pepper
- 1 small white onion, thinly sliced
- 1 pound mushrooms (button or baby bella), sliced
- 4 cloves garlic, minced
- ½ cup dry white wine
- 1 ½ cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- ½ cup Greek yogurt or light sour cream
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Noodles: Boil egg noodles in salted water until al dente. Drain and set aside. Start noodles as you begin the steak step for perfect timing.
- Sauté the Steak: In a large pan, melt 2 tablespoons butter over medium-high heat. Add steak in a single layer, season with salt and pepper, and sear for 2–3 minutes per side until browned. Remove to a plate. If needed, cook in two batches with 1 tablespoon butter each time.
- Cook the Vegetables: Add remaining butter to the same pan. Stir in onions and sauté for 3 minutes. Add mushrooms and cook for 5–7 minutes, stirring occasionally, until browned. Stir in garlic and cook for 1 minute. Pour in white wine and deglaze, scraping up any browned bits. Simmer 3 minutes.
- Make the Sauce: Whisk beef stock, Worcestershire sauce, and flour together in a bowl. Pour into the pan, stirring until combined. Let the mixture simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Finish with Creaminess: Stir in Greek yogurt or sour cream, then return the steak with juices to the pan. Mix everything well. Taste and adjust seasoning with more salt, pepper, or Worcestershire sauce as needed.
- Serve Hot: Place noodles on plates or in bowls. Spoon creamy Beef Stroganoff over the noodles and garnish with parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes