This classic recipe has proved itself time and time again. If soft egg noodles topped with strips of buttery beef and roasted mushroom gravy doesn’t make your mouth water, then I just don’t know what will.
Classic stroganoff uses a tender cut of beef, such as tenderloin. However, for a more affordable but just as flavorful version, try hanger steak. Adding some flour to the beef strips before searing adds a flavorful crust when browned and also thickens the sauce.
Since most of the ingredients can be prepped in advance, this rich and comforting dish works as a great week-night meal. My favorite part? It tastes even better as leftovers the next day. Looking forward to lunchtime… :).
Beef Stroganoff
Ingredients
- ¼ cup extra-virgin olive oil
- 10 ounces white button mushrooms, stems discarded and caps thinly sliced
- Salt and freshly ground pepper
- 1 pound hanger steak, sliced across the grain ½ - 1 inch thick
- ¼ cup all-purpose flour
- ⅓ cup dry red wine
- 1 tablespoon unsalted butter
- 1 onion, thinly sliced
- 1 garlic clove, minced
- 1½ cups chicken stock
- 1 tablespoon Worcestershire sauce
- ½ cup sour cream
- 1 tablespoon chopped flat-leaf parsley
- Egg noodles, for serving
Instructions
- In a large skillet, heat 2 tablespoons of the olive oil over high heat. Add the mushrooms and cook until softened, about 5 minutes. Season the mushrooms with salt and pepper and transfer to a bowl.
- Generously season the steak with salt and pepper. Toss the steak in the flour until evenly coated. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the floured steak slices and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms.
- Add the wine to the skillet and stir to scrape up the browned bits. Add the wine to the mushrooms and steak.
- In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 5 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over medium heat until the pan juices thicken slightly, about 10 minutes.
- Remove from the heat and stir in the sour cream and parsley. Season the stroganoff with salt and pepper and serve over egg noodles.
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