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Beef Stroganoff With Mushrooms

Updated Dec 16, 2021Published Apr 21, 2017 By Julia 4 CommentsThis post may contain affiliate links.

Summary:
This recipe is an easy one-pan beef stroganoff with egg noodles, with all ingredients cooked in the same pan. Tender slices of flank steak are sautéed with juicy mushrooms and shallots, and served over a bed of buttery noodles.
beef stroganoff served on a black plate

Beef Stroganoff

4 from 2 votes
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Prep: 15 mins
Cook: 35 mins
Yield: 4 servings

INGREDIENTS

  • 12 ounces flank steak, thinly sliced
  • 10 ounces white mushrooms, sliced
  • 8 ounces extra wide egg noodles (Note 1)
  • 1 shallot, chopped
  • 2 scallions, thinly sliced
  • 4 cups beef broth
  • 3 tablespoons worcestershire sauce
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  • Cook Meat & Veggies: Heat olive oil in 3-quart or larger pan over medium heat for a few minutes. Add sliced steak, salt, and pepper. Increase to medium-high heat and cook until browned, about 5 minutes, stirring occasionally. Add mushrooms and shallots to pan. Cook until mushrooms soften and shrink, about 5 minutes, stirring occasionally. Turn off heat. Transfer pan's contents to large bowl, and set aside.
  • Cook Noodles: Melt butter in now-empty pan over medium heat. Add flour and constantly stir for a few minutes. Add beef broth and Worcestershire sauce to pan, stirring until combined and sauce is thickened a bit, about 5 minutes. Add egg noodles to pan. Bring to boil over medium-high heat, stirring and gradually reducing to medium-low heat to maintain simmer. Simmer until noodles are cooked, about 10 minutes, stirring occasionally. Taste to test for doneness, adding more broth as needed.
  • Serve: Transfer steak and mushroom mixture back to pan. Cook until steak and mushrooms are heated through, a few minutes. Garnish with sliced scallions and serve (Note 2).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 400 (39% from fat)  
Total Fat 17g 27%
   Saturated Fat 8g 38%
Cholesterol 105mg 35%
Sodium 1000mg 42%
Net Carb 24g  
Total Carb 26g 9%
   Dietary Fiber 2g 8%
   Sugars 4.5g  
Protein 36g  
Vitamin A 6% · Vitamin C 9% · Calcium 6% · Iron 30%

PHOTOS

beef stroganoff served on a black plate
cooking egg noodles in a black pan
cooking beef stroganoff in a black pan
stirring beef stroganoff
close up view of beef stroganoff

NOTES & TIPS

(1) Egg Noodles. I prefer using egg noodles that are twisted and extra wide. You can find extra wide egg noodles at large supermarkets including Whole Foods as well as online retailers such as Amazon. Since this is a one-pan version of beef stroganoff, the egg noodles are not boiled in a separate pot as in most pastas, but instead are simmered in a beef broth mixture until it is cooked through, using the same pan as the main ingredients.
(2) Serving. Serve beef stroganoff with a side of mashed cauliflower or parmesan crusted potatoes.

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Filed Under: Mains: Beef, Per Serving: More Than 10g Net Carbs Tagged With: 31-60min, beef broth, butter, egg noodles, flank steak, flour, more10ingredients, mushrooms, olive oil, scallions, shallot, stovetop, worcestershire sauce

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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Peter Beckles

Nobody had “extra wide egg noodles” or flank steak and I happened to have a 500g box of Barilla fettuccine toscane and a 500g Angus outside skirt steak.

I read somewhere that skirt steak is a great stir-fry meat so I’m going to try out this recipe with these ingredients.

I’ll let you know how it turns out.

Vote Up1Vote Down  Reply
5 years ago
Julia

That’ll work. Let me know how it turns out!

Vote Up0Vote Down  Reply
5 years ago
Peter Beckles

Apologies for the late response. I plain forgot.

I was mildly surprised at how well it turned out.
I will try it again but this time I will brown the steak using burnt sugar à la Créole.

I assigned my version four stars as I would be happy to try it again.

Vote Up0Vote Down  Reply
5 years ago
doug

added 8 oz sour cream for creaminess and flavor to the sauce

Vote Up0Vote Down  Reply
10 months ago

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