Creamy Mushroom Stroganoff with Shaved Steak
Indulge in a bowl of velvety cream of mushroom soup loaded with tender shaved steak, caramelized onions, and luscious sour cream. Enhanced by the flavorful beef stroganoff broth, this comforting dish is served over egg noodles for a satisfying meal that will warm your soul.
ingredients
- 8 ounces egg noodles
- 1 pound shaved steak
- 2 large onions, thinly sliced
- 1 lb mushrooms, sliced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup sour cream
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
Cook egg noodles according to package instructions. Drain and set aside.
- 2.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shaved steak and cook until browned. Remove the steak from the skillet and set aside.
- 3.
In the same skillet, melt the remaining 2 tablespoons of butter and add the onions. Cook until caramelized and golden brown. Remove half of the onions and set aside for garnish.
- 4.
Add the mushrooms to the skillet with the remaining onions. Cook until the mushrooms release their moisture and start to brown.
- 5.
Sprinkle flour over the mushrooms and onions mixture, stirring constantly for 1 minute.
- 6.
Gradually pour in the beef broth while whisking to avoid lumps. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
- 7.
Stir in the sour cream and Worcestershire sauce. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
- 8.
Add the cooked shaved steak to the mushroom sauce, stirring to combine. Cook until the beef is heated through.
- 9.
To serve, spoon the creamy mushroom stroganoff over a bed of egg noodles. Garnish with the reserved caramelized onions and fresh parsley.
