Description
A rich, creamy, and restaurant-quality beef stroganoff made with tender flank steak, velvety sour cream sauce, and egg noodles. This budget-friendly comfort food is ready in just 30 minutes, making it perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds flank steak or sirloin, sliced thinly against the grain
- 3 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 12 ounces egg noodles
- 2 tablespoons all-purpose flour
- 1.5 cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup full-fat sour cream, room temperature
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Slice the beef into thin strips against the grain. For easier slicing, freeze the steak for 15-20 minutes beforehand.
- Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and toss with a little butter to prevent sticking. Set aside.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear half the beef in a single layer for 1-2 minutes per side until browned. Remove to a plate and repeat with remaining butter and beef.
- In the same skillet, add another tablespoon of butter. Sauté diced onion for 3-4 minutes until soft. Add garlic and smoked paprika, cooking for 1 minute until fragrant.
- Add the remaining 1 tablespoon of butter and sprinkle in flour. Whisk constantly for 1-2 minutes to create a roux.
- Slowly pour in beef broth while whisking to prevent lumps. Add Worcestershire sauce and Dijon mustard. Simmer for 3-4 minutes until the sauce thickens slightly.
- Return the seared beef and any juices to the sauce. Simmer gently for 1-2 minutes to heat through.
- Remove the pan from the heat. Temper the sour cream by whisking a spoonful of hot sauce into it, then stir the tempered sour cream into the pan until combined.
- Serve immediately over egg noodles, topped with fresh parsley and extra sour cream if desired.
Notes
Slice beef against the grain for tenderness. Do not crowd the pan when searing beef to ensure a good crust. Temper sour cream by mixing with a little hot sauce before adding to the pan to prevent curdling. Use full-fat sour cream for best texture. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Russian
Nutrition
- Serving Size: 1 plate with noodles
- Calories: 520
- Sugar: 4
- Sodium: 480
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 32
Keywords: beef stroganoff, egg noodles, creamy beef, comfort food, weeknight dinner, easy recipe, flank steak, sour cream sauce