Skillet Beef Stroganoff

By zhanghengshuo

4 Person

30 Minutes

0 Calories

Everyone knows the gravy is the best part of stroganoff. Skillet stroganoff is as comforting as it sounds: Tossed with a white wine-sour cream sauce, this steak, mushrooms, and fettuccine skillet is too good to pass up. Beef stroganoff is typically served over egg noodles, and we stand firmly by that.

Ingredients

Freshly chopped parsley, for garnish
1/4 cup sour cream
1/2 cup dry white wine
1/2 cup beef broth
2 tbsp. all-purpose flour
2 cloves garlic, minced
8 oz. sliced baby bella mushrooms
1 large onion, diced
kosher salt
3/4 pound London broil
3 tbsp. butter, divided
12 oz. fettuccine

Method

01

In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
02

Meanwhile, in a large skillet over medium-high heat, melt 1 tablespoon butter. Add steak and season with salt. Cook 5 minutes, then flip and cook until the desired doneness. Transfer to a cutting board to let rest 5 minutes, then slice.
03

Drain fat from skillet and melt 1 tablespoon butter over medium heat. Cook onion, mushrooms, and garlic until golden, then transfer to a plate. Add remaining tablespoon butter and flour and stir until golden.
04

Add beef broth and white wine and let simmer until thick. Return vegetables and steak to skillet and toss with sauce, then add cooked noodles, tossing until completely coated. (Add reserved pasta water if necessary.)
05

Remove from heat and stir in sour cream. Garnish with parsley and serve.

Related Tags

Beef Stroganoff Recipes

Skillet Beef Stroganoff

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 10 Mins
Total Time 30 Mins

02 Ingredients

Freshly chopped parsley, for garnish

1/4 cup sour cream

1/2 cup dry white wine

1/2 cup beef broth

2 tbsp. all-purpose flour

2 cloves garlic, minced

8 oz. sliced baby bella mushrooms

1 large onion, diced

kosher salt

3/4 pound London broil

3 tbsp. butter, divided

12 oz. fettuccine

03 Method

Step 1

In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.

Step 2

Meanwhile, in a large skillet over medium-high heat, melt 1 tablespoon butter. Add steak and season with salt. Cook 5 minutes, then flip and cook until the desired doneness. Transfer to a cutting board to let rest 5 minutes, then slice.

Step 3

Drain fat from skillet and melt 1 tablespoon butter over medium heat. Cook onion, mushrooms, and garlic until golden, then transfer to a plate. Add remaining tablespoon butter and flour and stir until golden.

Step 4

Add beef broth and white wine and let simmer until thick. Return vegetables and steak to skillet and toss with sauce, then add cooked noodles, tossing until completely coated. (Add reserved pasta water if necessary.)

Step 5

Remove from heat and stir in sour cream. Garnish with parsley and serve.

04 Author