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Beef Stroganoff with Egg Noodles and Mushrooms Recipe

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★★★★★

4.6 from 70 reviews

This rich and creamy Beef Stroganoff features tender strips of skirt steak, sautéed baby bella mushrooms, and caramelized shallots in a savory sour cream sauce. Served over buttery extra-wide egg noodles, this classic Russian-inspired dish is full of comforting flavors perfect for a hearty dinner.

Ingredients

Scale

Pasta

  • 8 oz. extra-wide egg noodles
  • 2 tbsp. unsalted butter

Beef and Coating

  • 1 lb. skirt steak
  • 2 tsp. kosher salt, plus more for seasoning
  • 3 tbsp. all-purpose flour
  • 3 tbsp. neutral oil (such as vegetable or canola)

Mushroom Mixture

  • 8 oz. baby bella mushrooms, sliced
  • 1 tbsp. unsalted butter
  • 1/4 cup water
  • Salt, to taste

Shallots and Sauce

  • 2 large shallots, thinly sliced
  • 3 tbsp. water
  • 2 tbsp. unsalted butter
  • 3 cloves garlic, finely chopped
  • 1 tbsp. Dijon mustard
  • 1 tbsp. tomato paste
  • 1 tbsp. Worcestershire sauce
  • 4 tbsp. all-purpose flour (divided total: 3 tbsp + 1 tbsp)
  • 2 cups low-sodium beef stock
  • 1/2 cup full-bodied red wine
  • 1/2 cup sour cream

Garnish

  • Chopped fresh parsley, for serving

Instructions

  1. Cook the noodles: Bring a large pot of salted water to a boil and cook the extra-wide egg noodles according to package instructions until al dente. Drain the noodles and transfer them to a large bowl. Add 2 tablespoons of unsalted butter and toss the noodles well to coat them and keep them from sticking.
  2. Prepare and sear the steak: Slice the skirt steak against the grain into 2-inch thick pieces. In a small bowl, combine 2 teaspoons of kosher salt and 3 tablespoons of all-purpose flour. Heat 3 tablespoons of neutral oil in a large, shallow pan over medium-high heat until shimmering and hot. Dredge the steak pieces in the flour-salt mixture, shaking off excess. Sear the steaks for about 1 minute on each side until a deep golden brown crust forms. Remove the steak and set aside on a cutting board.
  3. Sauté the mushrooms: In the same pan, add 1 tablespoon of unsalted butter, 1/4 cup water, and the sliced baby bella mushrooms. Cook over medium-high heat, stirring occasionally and scraping the pan bottom, until the mushrooms are golden brown and tender, about 8 to 10 minutes. Season with salt. Transfer mushrooms to a plate using a slotted spoon.
  4. Caramelize the shallots: Lower the heat to low. Add the thinly sliced shallots, 3 tablespoons of water, and the remaining 2 tablespoons of butter to the pan. Cook slowly, stirring occasionally, until the shallots are caramelized and sweet, approximately 10 to 15 minutes.
  5. Build the sauce: Stir in the finely chopped garlic and cook for about 1 minute until fragrant. Increase the heat to medium-high and add the Dijon mustard, tomato paste, and Worcestershire sauce. Stir and cook until the tomato paste turns a brick red color, about 1 minute. Sprinkle the remaining 1 tablespoon of flour over the mixture and cook, stirring constantly, until the flour is toasted, about 1 minute. Pour in the low-sodium beef stock and red wine. Bring the sauce to a boil and cook, stirring occasionally, until it slightly reduces, about 5 minutes. Remove 1/2 cup of the sauce and stir it into the sour cream in a small bowl to temper it.
  6. Combine steak and sauce: Thinly slice the steak pieces against the grain into 1/2-inch strips. Return the sliced steak and cooked mushrooms to the pan and toss well to combine. Add the sour cream mixture and the cooked noodles. Cook while tossing constantly until the sauce thickens and coats the noodles nicely, about 3 minutes. Season with salt to taste.
  7. Serve: Divide the beef stroganoff among individual bowls or plates. Garnish with chopped fresh parsley and serve immediately for best flavor and texture.

Notes

  • Be careful not to overcook the noodles to maintain their texture in the final dish.
  • Slicing the steak against the grain ensures tenderness.
  • Use a neutral oil with a high smoke point for searing the meat.
  • Tempering the sour cream with some hot sauce prevents curdling when added to the pan.
  • If you prefer, substitute red wine with additional beef stock for a non-alcoholic version.
  • Fresh parsley adds a bright note, but you can omit it or use chives if preferred.

Keywords: Beef Stroganoff, skirt steak recipe, creamy beef mushroom sauce, egg noodles recipe, classic Russian dish, weeknight dinner, comforting beef stroganoff

Find it online: https://cheflenacooks.com/beef-stroganoff-with-egg-noodles-and-mushrooms-recipe/