French Onion Beef Stroganoff
Description
Your family will thank you for making this satisfying and delicious beef stroganoff. It's easy to make and can be on the table in less than an hour. It's made with steak, mushrooms, egg noodles and lots of yummy cheese. Serve with a side salad, if desired
Ingredients
2 lb. beef steak, cubed or cut into strips
kosher salt, to taste
freshly ground black pepper, to taste
1/2 c. all-purpose flour, divided
2 T. canola oil
4 T. unsalted butter
3 onions, thinly sliced
2 cloves garlic, minced
1 bay leaf
1 sprig thyme
4 oz. mushrooms, sliced
1/4 c. dry red wine
2 c. beef stock/broth
2 t. Worcestershire sauce
3 c. dry egg noodles
2/3 c. sour cream
1 1/2 c. freshly grated Gruyere, Provolone or Swiss
chopped parsley, for garnish
Directions
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In a large bowl, toss beef with salt, pepper and 1/4 c. flour to lightly coat.
Heat the oil in a large, high-walled skillet over medium-high heat. Working in batches, sear beef on one side until it develops a deep brown crust, about 4 minutes; flip; sear on the other side, about 4 minutes; remove from skillet; repeat with remaining meat.
Melt butter in the skillet; reduce heat to medium; add onions, garlic, bay leaf, thyme sprig, and a sprinkle of salt and pepper; cook until onions are soft and nearly caramelized, about 20 minutes. Add in mushrooms; saute until soft and slightly browned and the onions have caramelized, about 5 minutes. Discard bay leaf and thyme.
Deglaze skillet with the red wine, making sure to scrape up all of the browned bits. Sprinkle with remaining flour; stir to combine. Stir in the beef stock/broth and Worcestershire sauce; bring to a low simmer. Add the beef back in; let simmer until sauce has thickened and beef is cooked through, about 8 minutes.
Preheat oven to 400 degrees.
While waiting for sauce to thicken, cook the egg noodles according to the package directions; drain; set aside.
Remove beef mixture from the heat; add in 2/3 c. sour cream, stirring well. Stir in the cooked egg noodles.
Place everything in an ovenproof pan. Top with the grated Gruyere cheese. Bake until cheese is melted and slightly browned. If still not melted, place the pan on the burner on medium-low, cover, and heat until cheese melts.
Serve, topped with chopped parsley.
5 servings.
*For vegetarians, use mushrooms and white beans or butter beans.