Recipe Background
Ya know, there are some things of the past that are still better than the modern versions. Like handwritten notes will always top a text message or email, being together will forever be better than video calls, and there are so many movies that will remain favorites for generations to come. They're all classic for a reason. Classic Beef Stroganoff celebrates the flavors that are so good, they can never go out of style. You get everything you know and love in this dish: large, bouncy egg noodles covered in the beloved, nostalgic, tender, juicy steak and veggie savory sauce. It simply can never be beaten. Honor the flavors of the good 'ole days with a nice helping of Classic Beef Stroganoff!
Ya know, there are some things of the past that are still better than the modern versions. Like handwritten notes will always top a text message or email, being together will forever be better than video calls, and there are so many movies that will remain favorites for generations to come. They're all classic for a reason. Classic Beef Stroganoff celebrates the flavors that are so good, they can never go out of style. You get everything you know and love in this dish: large, bouncy egg noodles covered in the beloved, nostalgic, tender, juicy steak and veggie savory sauce. It simply can never be beaten. Honor the flavors of the good 'ole days with a nice helping of Classic Beef Stroganoff!
Ingredients
- 1/4 cup butter divided
- 1 1/2 pounds steak thinly sliced
- sea salt to taste
- freshly cracked black pepper to taste
- 1 small white onion thinly sliced
- 1 pound mushrooms sliced
- 4 cloves garlic minced or pressed
- 1/2 cup dry white wine
- 1 pound wide egg noodles uncooked
- 1 1/2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1/2 cup plain Greek yogurt
- fresh parsley chopped
Directions
- In a large sauté pan over medium-high heat, melt 2 tablespoons of the butter.
- Add the steak to the butter in a single layer and season with the salt and the pepper.
- Cook the steak, undisturbed, until seared, about 3 minutes.
- Flip the steak and cook on the other side until browned and its internal temperature reaches at least 125 degrees F, about 2-3 minutes.
- Transfer the steak to a clean plate with a slotted spoon.
- Add the remaining butter to the same sauté pan and melt.
- Add the onions to the melted butter and sauté until tender, about 3 minutes.
- Add the mushrooms to the onions and sauté, stirring occasionally, until the mushrooms are cooked and the onions are soft, about 5-7 minutes.
- Add the garlic to the mushroom mixture and sauté, stirring occasionally, until fragrant, about 1 minute.
- Add the white wine to the mushroom mixture and deglaze the pan by using the cooking spoon to scrape the browned bits off the bottom of the pan.
- Let the mushroom mixture cook down, about 3 minutes.
- While the mushrooms are cooking, cook the pasta in a boiling pot of generously salted water until al dente, according to the package directions.
- While the pasta cooks, in a bowl, whisk the beef stock, the Worcestershire sauce, and the flour together until smooth.
- Pour the beef stock mixture into the mushroom mixture and stir to combine.
- Let the mushroom mixture simmer, stirring occasionally, about 5 minutes.
- Stir the yogurt and the cooked steak into the mushroom mixture until combined.
- Taste and season with the salt and the pepper, if needed.
- Serve the steak mixture over the cooked noodles with a sprinkle of the parsley and the cracked pepper.
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