Beef Stroganoff; Nothing screams comfort like a big plate of fat egg noodles covered in a creamy mushroom sauce with beefy bites of steak spread throughout.
Comfort food isn’t about watching your waistline, it’s about settling into a coma-inducing pile of homey carbs, always covered in a sauce or cheese, sometimes both. Just grab a roll and sop all that goodness up.
This skillet stroganoff is cold-weather fat kid food at its best. Adding chives doesn’t just act as a lame excuse for adding some sort of green. The tiny snippets add a blast of fresh herbs that make the whole plate seem lighter somehow. The soy sauce marinade punches the beef with some extra umami before searing it in the pan. The homemade beef broth goes a long way when you want to deepen the recipe, And the hint of white wine goes a long way to smooth out any tension and let those flavors get to know one another all friendly like.
So good, you may not even bother with plates.
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- 1 1/2 lbs sirloin steak trimmed of excess fat and cut into 4 long equal strips with the grain
- 2 tsp soy sauce
- 1 lbs white mushrooms cleaned, trimmed and sliced
- 1 tbsp dry mustard
- 2 tsp hot water
- 1 tsp sugar
- salt and pepper
- 1 tbsp vegetable oil
- 1 small onion minced
- 4 tsp flour
- 2 tsp tomato paste
- 1 1/2 cups beef broth
- 1/3 cup dry white wine plus 1 tbs
- 1/2 cup sour cream
- 1 tbsp fresh chopped chives
- egg noodles cooked and drain
- Poke the steak strips liberally with a fork and toss in a baking dish. Pour the soy sauce on top and flip the steaks to coat. Let sit in the fridge for at least 15 minutes, covered.
- When ready to cook, place the mushrooms in a large bowl, cover, and microwave 4 to 5 minutes. Drain the liquid and set aside.
- Combine the dry mustard, water, and sugar in a small bowl and whisk until a paste forms. Season with salt and pepper.
- Heat the oil in a large non-stick skillet over medium heat and pat the steak strips dry. Place the steaks in the skillet and brown on all sides, 6 to 9 minutes. Remove meat from skillet and transfer to a bowl. Cover and set aside.
- Add the mushrooms and onion to the skillet. Season with 1/2 teas salt and cook 6 to 8 minutes, until veggies begin to brown.
- Add the flour and tomato paste. Stir and cook for 1 minutes.
- Whisk in the beef broth and 1/3 cup wine, scraping the bottom of the pan to remove any browned bits. Add the mustard paste and bring mixture to a simmer.
- Lower heat to medium and cook until sauce thickens, 4 to 6 minutes.
- Cut the steak into bite sized pieces across the grain. Return the steak and any juices to the bowl. Stir to coat.
- Remove the skillet from heat and stir in the sour cream, remaining wine, and chives.
- Season with salt and pepper to taste and server over egg noodles.