Ingredients
Beef and Seasonings
- 1 lb flank or sirloin steak
- ¼ teaspoon flakey salt
- ⅓ teaspoon ground black pepper
Cooking Fats
- 1 tablespoon light olive oil
- 2 tablespoon butter
Vegetables and Aromatics
- 1 medium yellow onion, sliced into thin half moons
- 8 oz cremini mushrooms, sliced
Thickening and Liquids
- 2 tablespoon tapioca or corn starch
- 1.5 cups beef broth
- 3 tablespoon white wine
- 1 tablespoon Dijon mustard
Cream Base
- ½ – ⅔ cup Greek yoghurt, to taste
To Serve
- Pasta or egg noodles
- 1 tablespoon parsley or chives, finely chopped
Instructions
- Prepare the steak: Slice the flank or sirloin steak into thin strips. Season evenly with flakey salt and ground black pepper to enhance the natural beef flavor.
- Cook the steak: Heat the light olive oil in a large skillet over medium-high heat. Add the steak strips and quickly sear until browned but still tender, about 2-3 minutes per side. Remove the steak from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the butter. Once melted, add the sliced onions and cremini mushrooms. Cook until the onions become translucent and the mushrooms are nicely browned, about 5-7 minutes, stirring occasionally.
- Make the sauce base: Sprinkle the tapioca or corn starch over the cooked vegetables and stir well to combine. This will help thicken the sauce as it cooks.
- Add liquids and seasonings: Pour in the beef broth and white wine, stirring to deglaze the pan and lift any browned bits. Stir in the Dijon mustard for a tangy depth. Allow the mixture to simmer gently, thickening to a creamy consistency, about 5 minutes.
- Combine steak and sauce: Return the cooked steak strips to the skillet, mixing them into the sauce to heat through without overcooking the beef.
- Finish with Greek yogurt: Remove the skillet from heat and gently fold in the Greek yogurt to add creaminess without curdling. Adjust the amount to taste based on desired richness and tang.
- Prepare the pasta: While the sauce simmers, cook pasta or egg noodles according to package instructions until al dente, drain well.
- Serve: Spoon the Beef Stroganoff over the cooked pasta or noodles. Garnish with finely chopped parsley or chives for a fresh, herbaceous finish.
Notes
- Use Greek yogurt as a healthier alternative to sour cream for a creamy texture with less fat.
- Flank or sirloin steak is preferred because they are tender and flavorful, but you can also use ribeye or skirt steak.
- Do not overcook the beef; quick searing keeps it juicy and tender.
- The tapioca or cornstarch acts as a gluten-free thickener.
- White wine adds brightness; if you prefer to avoid alcohol, substitute with additional beef broth and a splash of white wine vinegar.
- Serve immediately to enjoy the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Russian/American
- Diet: Low Fat
