Classic beef stroganoff is cooked with an amazing creamy mushroom sauce and served over egg noodles. And it all comes together in under 30 minutes!


1 pound wide egg noodles (You can use zoodles instead of egg noodles)

4 tablespoons Olive Oil, divided

1.5 pounds thinly-sliced steak such as flank steak

Kosher salt and freshly-cracked black pepper

1 small white onion, thinly sliced

4 cloves garlic, minced

1 pound sliced mushrooms (I used a mix of button and baby Bella mushrooms)

2 cups beef broth

1 tablespoon Worcestershire sauce

3 tablespoons flour

1/2 cup plain Greek yogurt or light sour cream

optional garnishes: chopped fresh parsley, extra black pepper


Cook egg noodles al dente in boiling, salted water according to package instructions.

Meanwhile, heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the steak in a single layer, season with salt and pepper, and let it cook for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from pan to a separate plate. Set aside.  Return pan to heat and add the remaining 2 tablespoons olive oil. Add the onions and saute for about 3 minutes. Add garlic and mushrooms, and stir to combine. Continue sauteing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft.

Meanwhile, in a separate bowl, whisk together the beef broth, Worcestershire sauce, and flour until smooth. Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally. Then stir in the Greek yogurt (or light sour cream) until combined, and then stir the cooked steak back in.

Serve over the egg noodles, garnished with parsley if desired.


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