Recipe Index

Ingredients

• ¾ pounds thinly sliced steak (cuts such as flank, sirloin, or tenderloin. Cut into ¼-inch thick strips)
• 1 tablespoon all-purpose flour (for steak)
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 cup sliced cremini or white button mushrooms
• 1 cup diced onion
• 2 teaspoons minced garlic
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour (for sauce)
• 3 ½ cups reduced-sodium beef broth (more as needed)
• 2 tablespoons red wine vinegar
• 3 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 6 ounces dried wide egg noodles
• 4 ounces cubed softened cream cheese
• ½ cup sour cream
• salt (to taste)
• ground black pepper (to taste)
• chopped fresh parsley (for garnish)

Method

1. Toss the steak strips with the tablespoon of flour, salt, and ground black pepper until they are lightly coated.
2. Sear the floured steak in the olive oil in a deep pot until browned, then lift the beef out and set it aside.
3. Cook the sliced mushrooms, diced onion, and minced garlic in the unsalted butter in the same pot until the vegetables soften and colour.
4. Stir the three tablespoons of flour into the mushroom mixture and cook it for a minute to form the base of the sauce.
5. Pour in the beef broth, red wine vinegar, Worcestershire sauce, and dried thyme, stirring the stroganoff sauce until it smooths and begins to thicken.
6. Add the dried egg noodles to the pot and simmer them in the sauce until tender, adding more broth if the pot dries out.
7. Return the seared steak to the pot and stir in the cubed cream cheese and sour cream until the sauce turns creamy and coats the noodles.
8. Taste the one-pot stroganoff for salt and black pepper and shower it with chopped fresh parsley before serving.

Prep: 25 min · Cook: 30 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data