Hello loves and happy Tuesday! So, today’s recipe isn’t exactly healthy, but it was delicious so I had to share it with you guys. Growing up, Todd’s favorite dish was beef stroganoff, and since it was his birthday I decided to surprise him by making it. I’ve never been a big fan of beef stroganoff, but that’s probably because we always ate the good ol’ Hamburger Helper kind and it always looked so disgusting to me. And for the record, I am not knocking Hamburger Helper because I straight up loved the cheeseburger macaroni…ha!
I want to note that even though this claims to be a one pot dish, I ended up using three! And this recipe makes a TON of food. Our neighbors came over for dinner the night I made this and we still had leftovers for two days! Also, I used this super easy green bean recipe
for the side.
1 tablespoon olive oil
¾ lbs steak, cut into thin slices (I used flank)
salt and freshly cracked black pepper, to taste
1 tablespoon + 3 tablespoons all purpose flour, divided
1 cup cremini or white button mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons flour
3 1/2 cups reduced sodium beef broth (plus more as needed)
1-2 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
1 tablespoon dried thyme
6 ounces dried wide egg noodles
4 ounces cream cheese, softened (optional but recommended for an extra creamy sauce)
1/2 cup sour cream (I used full fat)
freshly chopped parsley, for garnish
- Season the steak salt, pepper and 1 tablespoon flour. Heat olive oil in a large (12 inch) skillet over medium high heat. Add the steak strips and let them cook undisturbed for 4-5 minutes so a brown crust forms. Add the mushrooms, onions and garlic and sauté until the onions are soft, about 4 minutes. Transfer the mixture to a large bowl or plate and set aside.
- Reduce the heat to medium and melt butter using the same pan. Whisk in 3 tablespoons of flour and cook the roux for 1-2 minutes. Slowly pour in the beef broth a little at a time while whisking continuously until smooth and thickened. Add the red wine vinegar, Worcestershire sauce and thyme. Scoop out 1/3 cup of the sauce and reserve to pour over the steak at the end.
- Bring the mixture to a boil and then pour in the noodles. Stir to coat and reduce the heat to medium-low. Cook for about 10-14 minutes, stirring occasionally, and if needed add in an extra 1/3 cup broth or more as needed.
- Once the noodles are al dente, add the cream cheese and sour cream and stir until smooth and combined. Season additionally with salt, black pepper and Worcestershire sauce as needed.
- Add the steak and onions back in the pan and drizzle reserved sauce over the steak. Cook until heated through, about 1-2 minutes. Serve hot in individual bowls and garnish with parsley and freshly black pepper if desired.
Oh, and the best part, these jeans run big so you get to size down and they make your legs look longer! #Icallthatawin.
Also, a few of you asked about the sizing of this top
when I posted it yesterday on Instagram. I think it runs pretty tts, but I ordered the small because I wanted to make sure I had enough room to layer it if I wanted to. I love the way the model is wearing the burgundy one with a white tee underneath.