Easy Beef Stroganoff For Two
Tender beef steak strips, mushrooms with egg noodles in a tangy sauce. Perfectly sized for two servings and it's all cooked in one pan for a no-fuss weekday main dish.
Yield
2 servingsPrep
5 minCook
25 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
beef, steak
halved crosswise, beef filet or strip steak |
|
|
salt and black pepper
|
*
|
||
| 1 ½ | teaspoons |
vegetable oil
|
|
| 8 | ounces |
mushrooms
trimmed and quartered |
|
| 1 | small |
onions
finely chopped |
|
| 2 | teaspoons |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
tomato paste
|
|
| 1 ¼ | cups |
beef stock
|
|
| 3 | teaspoons |
brandy
|
*
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
dijon mustard
|
|
| 3 | ounces |
egg noodles
|
|
| ¼ | cup |
sour cream
|
|
| 1 | tablespoon |
chives
fresh chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
beef, steak
halved crosswise, beef filet or strip steak |
|
| 1 | x |
salt and black pepper
|
*
|
| 7.5 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
mushrooms
trimmed and quartered |
|
| 1 | small |
onions
finely chopped |
|
| 1E+1 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
tomato paste
|
|
| 296 | ml |
beef stock
|
|
| 15 | ml |
brandy
|
*
|
| 5 | ml |
soy sauce, tamari
|
|
| 5 | ml |
dijon mustard
|
|
| 86.7 | ml/g |
egg noodles
|
|
| 59 | ml |
sour cream
|
|
| 15 | ml |
chives
fresh chopped |
|
Directions
Dry the steak well and season with salt and pepper.
Heat the oil in a skillet over medium heat until just beginning to smoke.
Add the steak to the skillet and sear on all sides, until a crust has developed and the internal temperature of the beef registers 125℉ (℃), about 8 to 10 minutes.
Reduce heat if the brown bits on the bottom begin to burn. Transport the steak to a plate and set aside to rest for at least 5 minutes.
By cooking the steak first and then slicing, this prevents the beef from overcooking keeping it tender.
Add the onion and mushrooms the pan and cook until beginning to brown, 6 to 8 minutes.
Stir in the tomato paste and flour; cook for about 1 minute.
Whisk in beef stock, brandy, soy sauce, mustard, and ¼ teaspoon of black pepper and bring to a simmer, scraping up any browned bits.
Add noodles and bring to boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until the egg noodles are tender and sauce is thickened, 8 to 10 minutes.
Meanwhile, slice steaks against the grain into ¼ inch thick slices.
Add the meat and any accumulated juices to the skillet with the noodles and cover until warmed through, about 1 minute.
Remove from the heat; stir in sour cream and chives, taste and adjust seasoning black pepper as desired.
Garnish with chives, thinly slice green onions/scallions and serve.
