Thinly sliced strip steak and egg noodles mingle with a mushroom-onion sauce in this speedy, satisfying meal.
Quick-cookingstrip steakis briefly frozen to make slicing a breeze, and then it cooks in under five minutes.
The sauce is finished with sour cream for a little tang and fresh dill for brightness.
Photo:Robby Lozano, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
Its a weeknight masterpiece.
For a noodle variation, try tossing the sauce with cooked gnocchi.
This recipe was developed by Jasmine Smith.
Ingredients
28-oz.beef strip steaks(1 in.
Meanwhile, cook noodles according to package directions.
Drain; cover to keep warm.
Season and cook steak:
Cut steaks into very thin slices.
Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat 2 tablespoons oil in a large skillet over medium-high.
Add steak slices; cook, stirring often, until no longer pink, 2 to 3 minutes.
Transfer to a plate.
Cook mushrooms and onion:
Heat remaining 2 tablespoons oil in skillet over medium-high.
Add mushrooms, onion, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook, stirring occasionally, until mushrooms are tender and onion is translucent, about 6 minutes.
Thicken, stir, and serve:
Sprinkle flour over mushroom mixture.
Cook, stirring constantly, for 1 minute.
Slowly stir in broth.
Stir in steak slices.
Stir in sour cream and dill.
Serve over noodles and garnish with more dill.
Transfer any leftover beef stroganoff to an airtight container, keeping leftover meat and noodles separate.
Store in the refrigerator for up to 3 to 4 days.
2,000 calories a day is used for general nutrition advice.
