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Beef Mushroom Stroganoff

Beef Mushroom Stroganoff

A hearty and creamy Beef and Mushroom Stroganoff is the ultimate winter comfort food. Tender strips of beef and sautéed mushrooms are combined in a rich, herby sauce made with red wine, beef stock, and heavy cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Dish
Servings 4 servings

Ingredients
  

  • 16 oz egg noodles
  • 1 medium yellow onion diced
  • 4 garlic cloves diced
  • 12 oz portobello mushrooms sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons grape seed oil vegetable or canola oil works
  • ¼ cup dry red wine
  • 1 tablespoon extra virgin olive oil
  • 1 cup sour cream
  • 16 oz tenderloin or NY strip steaks thinly sliced
  • 8 oz beef stock
  • 1 tablespoon herbs de Provence
  • Chopped Italian parsley for garnish
  • Shaved asiago cheese
  • ½ tablespoon cornstarch optional, for a thicker sauce

Instructions
 

  • Cook the egg noodles in salted water until al dente. Drain, toss with olive oil, and set aside.
  • Heat a cast iron pan to medium-high heat. Add 1 tablespoon of grape seed oil and allow it to come to temperature. Season the thinly sliced steaks with salt and pepper. Add to the pan and brown for 1-2 minutes. Add beef stock and simmer for another 1-2 minutes. Remove steak and set aside.
  • In a separate sauté pan, heat the remaining 1 tablespoon of grape seed oil to medium-high. Add diced onion and sauté until translucent. Add garlic and mushrooms, and season with herbs de Provence. Pour in red wine and the remaining beef stock, along with the juices from the cast iron pan. Simmer until the mushrooms, garlic, and onions are lightly caramelized.
  • Return the beef to the pan and add heavy cream. Bring to a boil. For a thicker sauce, mix cornstarch with water to make a slurry, then add it to the sauce and stir well.
  • Stir in sour cream and season with salt and pepper to taste.
  • Add the cooked pasta to the sauce and toss to coat evenly.
  • Finish with chopped Italian parsley and shaved asiago cheese. Serve hot and enjoy!

Notes

  • Use tenderloin or NY strip for the best results, but you can substitute with other cuts of beef if desired.
  • For an even richer flavor, add a bit of butter to the sauce before tossing in the pasta.
  • The cornstarch slurry is optional but recommended if you prefer a thicker sauce.
Keyword beef stroganoff, mushroom stroganoff, creamy beef pasta, hearty winter meals, red wine beef sauce, easy beef stroganoff, homemade stroganoff, pasta with beef, comfort food recipes