40 min serves 4-6
Our super easy Beef Stroganoff uses delicious filet mignon and comes together more quickly than most versions. We pan sear the steaks instead of slow cooking them in the sauce. All of the traditional flavors of a classic Stroganoff pair beautifully with our perfectly seared and sliced filet.Sauce can be made ahead, with the egg noodles and steak prepared right before serving. See recipe notes below.
- 2 Pre Filet Mignon steaks
- 4 T (1/2 stick) butter, divided
- 1 large yellow onion, halved and thinly sliced
- 8 OZ white button mushrooms, stemmed and sliced
- 2 cloves garlic, mashed
- 2 t fresh thyme, chopped
- 2 1/2 t kosher salt, divided
- 1/2 t black pepper, divided
- 1/4 C dry white wine
- 2 C low sodium chicken stock
- 1 T double concentrated tomato paste or 2 T canned tomato paste
- 2 T all purpose flour
- 1/2 C sour cream, room temperature
- 1 T Worcestershire sauce
- 1 T Dijon mustard
- 1 t hot paprika
- 1 T fresh lemon juice
- 1/2 C fresh parsley, chopped, for serving
- 2 T fresh chives, chopped, for serving
- 12 OZ store bought egg noodles
- We use chicken stock in place of beef stock found in most recipes. It lightens the dish a bit and let’s the full beef flavor of the steak shine.
- For make-ahead prep, you can prepare the recipe through step 3, one day ahead. Store the sauce covered in the refrigerator. Gently warm on the stove to a slow simmer while you prepare the noodles and steak.
- Melt 2 T of butter in a large sauté pan over medium heat. Add onions, mushrooms and garlic, cook, stirring occasionally, until the onions have softened and the mushrooms begin to release their liquid, about 5 minutes. Add the thyme, 1 t salt, and 1/4 t pepper and continue to cook another 5-7 minutes.
- Add the wine and the chicken stock and bring to a simmer. Cook until reduced by about half, 10 to 15 minutes, stirring occasionally. Stir in the tomato paste then sprinkle in the flour, cook until flour is incorporated, about 2 to 3 minutes.
- Add the sour cream, Worcestershire sauce, mustard, and paprika stirring to combine. Add 1/2 t salt, remaining pepper, and lemon juice, then bring to a slow simmer. Continue to cook over low heat for about 10 minutes, making sure to keep the heat low so the sauce does not boil. After 10 minutes turn off heat while you prepare the noodles and steaks.
- Cook egg noodles according to package directions. While the noodles cook prepare the steaks. Blot the steaks with paper towel and season with 1 t salt. Heat a cast iron skillet over medium high heat and add the remaining 2 T butter. Sear steaks for 2 minutes per side. Reduce heat to medium low and cook for an additional 2 minutes per side for medium rare. Check meat with a thermometer to reach your desired temperature. Rest steaks for 5 minutes.
- Reserve 2 T of the noodle cooking water. Drain noodles and add to Stroganoff sauce. Turn heat to medium, bring to a low simmer and stir in the reserved cooking water. Slice steaks against the grain into 1/2” slices. Transfer the noodles and sauce to a large platter or shallow bowl, place steak slices on top of the noodles and garnish with the fresh parsley and chives. Alternatively you can keep Stroganoff on the lowest heat setting in a stove proof pan and serve directly to individual plates or bowls.
Amount per 271g
Nutrition is approximate, data retrieved from happyforks.com