Beef Stroganoff
Recipe GLPRba8955e3dd59b4
Tender slices of hanger steak sautéed with mushrooms, onions, and garlic, then combined with a rich sour cream sauce flavored with red wine, Worcestershire, and fresh thyme. This classic Eastern European dish is served over buttered fettuccine or egg noodles.
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Ingredients
¼ cup Extra-virgin olive oil, divided
10 ounces White mushroom caps, quartered
Kosher salt
Freshly ground black pepper
1 pound Hanger steak, sliced across the grain 1-inch thick
¼ cup All-purpose flour
⅓ cup Dry red wine
1 tablespoon Unsalted butter
1 Small onion, thinly sliced
1 Small garlic clove, minced
1½ cups Chicken stock or low-sodium broth
1 tablespoon Worcestershire sauce
½ cup Sour cream
1 teaspoon Fresh thyme leaves, chopped
1 tablespoon Fresh flat-leaf parsley, chopped
Buttered fettuccine or egg noodles, for serving
Directions
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once shimmering, add the mushroom quarters, season with salt and pepper, and sauté until golden and the liquid has evaporated, about 6–7 minutes. Transfer to a plate and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and allow to heat. Pat the hanger steak slices dry with paper towels, then season both sides generously with salt and pepper. Toss the steak pieces with the all-purpose flour until evenly coated.
Working in batches if needed to avoid crowding, sear the floured steak slices over medium-high heat until browned on both sides, about 2–3 minutes total. The internal temperature should reach 165°F for medium-rare. Transfer to the plate with the mushrooms.
Reduce the heat to medium and add the butter to the skillet. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the dry red wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine reduce by about half, approximately 2 minutes.
Add the chicken stock and Worcestershire sauce, stirring to combine. Return the mushrooms and beef to the skillet and bring to a gentle simmer. Cook for 2–3 minutes to warm through.
Remove the skillet from the heat and allow to cool slightly, about 1 minute. Stir in the sour cream until fully incorporated, then add the fresh thyme. Taste and adjust seasoning with salt and pepper as needed.
Serve the beef stroganoff over buttered fettuccine or egg noodles, garnished with fresh parsley.
