Easy Beef Stroganoff Recipe
Easy Beef Stroganoff Recipe – hearty and delicious, very easy to make dish, perfect for dinner any time of the year!
This Russian dish is very popular around the world and there are so many variations of the original recipe. This is just my favorite way of preparing it and isn’t the original recipe. Some recipes call for different spices, but I usually only use salt and pepper. I’ve had it served over mashed potatoes, instead of pasta and it tastes great that way, too!
I’ve been craving comfort foods lately…
My plans and desire for healthier eating after the baby were ruined, after finding out he is sensitive to a bunch of things. That’s why I can not really follow a diet and eat some of my favorite healthy foods while breastfeeding.
A friend had asked me for a beef stroganoff recipe a couple of months back, so I’m finally sharing it on the blog.
Tender beef, mushrooms and flavorful creamy sauce on top of egg noodles, this is a simple but very delicious combination for the meat and pasta lovers out there. Ready in 30 minutes, this is one of my favorite dinners.
- 1/2 pound egg noodles
- 2 tbsp butter
- 1 lb steak (sirloin or flank)
- 1 small yellow onion , chopped (or shallot)
- 4 garlic cloves
- 1/2 lb mushrooms , sliced
- 1/3 cup dry white wine
- 1 cup vegetable stock (or beef stock)
- 1 tbsp Worchestershire sauce
- 1/4 cup sour cream or heavy cream
- 1-2 tbsp whole wheat flour
- chopped parsley
Cook egg noodles according to the directions on the package, I recommend cooking them by when you are almost done with the beef sauce.
Season salt with salt and pepper.
In a large pan, over medium heat melt butter. Add steak in a single layer and cook for 2-3 minutes per side, until browned. (Work in batches, if your pan isn't big enough).
Remove cooked steak from the pan and transfer to a plate
Add onions, mushrooms, and garlic. Cook for 5-6 minutes, until tender, stirring frequently, add more butter (1-2 tbsp), if needed.
Add wine and stir to deglaze the pan. Add stock, Worcestershire sauce and flour. Stir to combine. Cook for about 5 more minutes, stirring frequently until the sauce thickens. Add sour cream (or heavy cream). Cook for just 1 minute, to warm up.
Season with salt and pepper. Garnish with parsley.
Serve over egg noodles.