Beef Stroganoff
Servings 4 servings
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.
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 |
PHOTOS
