Make a delicious, quick, and easy single serve Beef Stroganoff with tender beef, creamy sauce, no canned soup, and cooks in 30 minutes. A satisfying meal!
Begin by melting 1 tablespoon of butter in a 10-inch skillet over medium heat. Season the beef slices with salt and pepper, then add to the skillet, cooking until browned on both sides. Once browned, remove the beef from the skillet and set it aside.
In the same skillet, add onions, garlic, and mushrooms, cooking them until they are soft and fragrant.
Pour in the white wine, letting it cook and reduce for about 3 minutes, which enhances the flavors.
In a separate bowl, mix the beef broth, Worcestershire sauce, and flour together. Whisk until smooth, then pour this mixture into the skillet. Bring the sauce to a simmer, cooking for 5 minutes and stirring occasionally to ensure a smooth consistency.
Add yogurt or sour cream to the sauce, stirring well. Season with additional salt and pepper according to your taste preference.
Return the cooked beef to the skillet, stirring it into the sauce to reheat and combine flavors.
Meanwhile, cook noodles in a medium-sized pot of boiling water until tender about 8 minutes. Drain. Transfer to a plate or bowl. Toss with ½ tablespoon butter. Top with beef and sauce.
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Notes
Efficient Steak Slicing: For easier slicing, place your steak in the freezer for about 20 minutes before cutting. This partial freezing firms up the meat, allowing for cleaner, more precise cuts.
Creating a Smooth Sauce: To ensure a lump-free sauce, first mix the flour with the broth to form a smooth slurry. When added to the pan and brought to a simmer, this technique helps the sauce blend seamlessly with the other ingredients and eliminates any raw flour taste.