Easy-to-Make Creamy Beef Stroganoff

This hearty recipe by Sip and Feast on YouTube is the perfect dish to serve in cold weather, it will surely bring you comfort and will make your taste buds dance with all the great flavor it has. It is very delicious and your family will surely finish everything shortly after serving it to the table. Learn how now with the help of this video tutorial and see for yourself!

Ingredients:

Seared Steak

• 1½ pounds of flank steak, cut into thin 2-inch long strips against the grain
• 1 tbsp of Worcestershire sauce
• 1 tsp of salt
• ¼ tsp of pepper
• ½ tsp of nutmeg
• 2 tsp of allspice
• 2 tbsp of vegetable oil

Stroganoff

• 1 pound of wide egg noodles
• 6 tbsp of olive oil, divided
• 1½ pounds of cremini mushrooms, sliced thickly
• 6 tbsp of butter, divided
• 2 medium yellow onions, sliced
• 6 cloves of garlic, minced
• ¼ cup of flour
• ½ cup of dry white wine
• 3 cups of low-sodium beef stock, divided
• ½ cup of heavy cream
• ½ cup of sour cream
• 2 tbsp of Dijon mustard
• 2 tbsp of Worcestershire sauce
• 1 cup of pasta water
• 2 tbsp of flat leaf parsley, minced, optional
• Salt and pepper, to taste

Directions:

Step 1

Slice the flank steak as shown in the video, then place it in a large bowl, and season it with allspice, nutmeg, salt, pepper, and Worcestershire sauce. Give them a good mix, then place the bowl in the refrigerator, and allow it to chill for at least 2 hours or up to overnight. Place a large pan on a stove over medium-high heat, then heat up some vegetable oil, and sear them for about 2 or 3 minutes or until browned.

Step 2

Remove and transfer the cooked steak to a dish, then tent it with foil to keep it warm, and pour half of the stock into the same pan. Scrape the bottom of the pan to remove all of the brown bits, then pour the pan juice into the remaining beef stock, and set them aside. Cook the pasta according to the package instructions, then reserve some of the pasta water, and toss the cooked pasta with 3 tablespoons of butter.

[social_warfare]

Step 3

Place a large pan on a stove over medium heat, then add 3 tablespoons of olive oil, and cook the mushrooms until they release all of their water and they start to brown. Season them with salt and pepper, then transfer them to a bowl, and set them aside. Add the remaining olive oil along with 3 tablespoons of butter, then saute the onions for about 10 minutes or until soft, add the garlic, and cook for 2 more minutes or until very fragrant.

Step 4

Add the flour, then stir and cook them for a minute until there are no more white specks left. Pour in the white wine and beef stock, then turn the heat to high, and scrape the bottom of the pan as you mix. Bring it to a boil while whisking continuously for 3 minutes or until smooth, then lower the heat, and allow it to simmer before adding the mushrooms and sliced steak to the pan.

Step 5

Add the mustard and Worcestershire sauce, then continue to cook them at a low simmer while waiting for the pasta to cook. Add the heavy cream and sour cream, then continue to simmer for 2 minutes, and adjust the flavor with salt and pepper to taste. Add pasta water if the sauce is too thick, then turn off the heat, and serve. Enjoy!

*All image credit belongs to Sip and Feast via YouTube. Follow and subscribe to his channel for more!

Easy-to-Make Creamy Beef Stroganoff