Beef Stroganoff - With Beef Broth

Name: Beef Stroganoff - With Beef Broth
Cuisine: European
Ingredients: 1 pound uncooked wide egg noodles; 1/4 cup butter, divided; 1 1/2 pounds thinly-sliced steak (I recommend flank steak); fine sea salt and freshly-cracked black pepper; 1 small white onion, thinly sliced; 1 pound sliced mushrooms (I used a mix of button and baby bella mushrooms); 4 cloves garlic, minced or pressed; 1/2 cup dry white wine*; 1 1/2 cup beef stock; 1.5 tablespoon Worcestershire sauce; 3 tablespoon all-purpose flour; 1/2 cup light sour cream; chopped fresh parsley (optional)

5 steps

It should look like the images. Replace sour cream with heavy cream.

Updated at: Thu, 17 Aug 2023 00:09:48 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories3481.7 kcal (174%)

Total Fat97.2 g (139%)

Carbs386.2 g (149%)

Sugars25.1 g (28%)

Protein250.8 g (502%)

Sodium2348.1 mg (117%)

Fiber21.7 g (78%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 poundwide egg noodles

uncooked

¼ cupbutter

divided

1.5 poundssteak

thinly-sliced, I recommend flank steak

fine sea salt

freshly cracked black pepper

1white onion

small, thinly sliced

1 poundmushrooms

sliced, I used a mix of button and baby bella mushrooms

4 clovesgarlic

minced or pressed

½ cupdry white wine

1 ½ cupbeef stock

1 ½ tablespoonWorcestershire sauce

3 tablespoonall-purpose flour

½ cuplight sour cream

fresh parsley

chopped, optional

Instructions

Step 1

Cook the noodles: First, heat the water for your pasta to cook, then cook the pasta until al dente and drain. (I recommend adding the pasta at the same that that you add in the beef stock in Step 4 for optimal timing.)

Step 2

Sauté the steak: While the pasta water is heating, sauté the steak in a single layer (you may need to do this in two batches) until browned, then transfer to a clean plate.

Step 3

Sauté the veggies: Next, in that same pan, sauté the onions, mushrooms and garlic until browned. Then we will add in some wine to deglaze and lift up all of those flavorful brown bits that are stuck to the bottom of the pan.

Step 4

Finish the sauce: And while the wine is deglazing the pan, we’ll whisk together the beef stock, Worcestershire sauce and flour. Then pour the mixture into the sauté pan and let it simmer for a bit, add in the steak and Greek yogurt, and season with salt and pepper as needed.

Step 5

Serve: Then serve it up nice and hot over noodles, rice or poleta, sprinkled with a bit of parsley if you would like, and enjoy!