Beef Stroganoff
Ingredients:
1 lb. wide egg noodles
1/4 cup butter, divided
1 1/2 lbs. thinly-sliced steak
salt and pepper
1 onion, thinly sliced
4 cloves garlic, minced
1 lb. sliced mushrooms
1/2 cup dry white wine (optional)
1 1/2 cups beef broth (2 cups if not using the dry white wine)
1 Tbsp. Worcestershire sauce
3 Tbsp. flour
1/2 cup plain Greek yogurt or light sour cream
chopped fresh parsley to garnish
Directions:
Cook egg noodles al dente in boiling salted water according to package instructions.
Meanwhile, as your pasta water is coming to a boil, melt the butter in a large saute pan over medium-high heat.
Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper.
Sear for about 3 minutes, without stirring.
Flip the steak, and seer the other side until browned, about another 3 minutes.
Remove from pan with a slotted spoon, and transfer to a plate.
Set aside.
Return pan to heat and add the remaining 2 Tbsp. butter.
Once it has melted, add the onions and saute for about 3 minutes.
Add the garlic and mushrooms.
Stir to combine.
Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft. Add the white wine.
Deglaze the using a spoon to scrape the brown bits off the bottom of the pan.
Cook down the mixture for about 3 minutes.
While deglazing, in a small bowl, whisk together the beef broth, Worcestershire sauce and flour until smooth. Pour the beef broth mixture into the pan.
Stir to combine.
Simmer for 5 minutes, stirring occasionally.
Stir in the Greek yogurt (or sour cream) until combined.
Stir in the cooked steak.
Season with additional salt and pepper as needed for taste.
Serve over the egg noodles.
Garnish with parsley if desired.