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a white plate filled with noodles and beef stroganoff.
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4.92 from 34 votes

Beef Stroganoff For One

This single serving Beef Stroganoff features tender steak in a rich, creamy sauce with mushrooms and onions, served over buttered noodles for a comforting meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: American
Keyword: beef, beef stroganoff, stroganoff
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 ½ tablespoons salted butter -divided
  • 6 ounces beef sirloin steak -thinly sliced
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon coarsely ground black pepper
  • 1 cup chopped onions
  • 1 clove garlic -minced
  • ½ cup sliced mushrooms
  • ¼ cup white wine
  • ½ cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon all-purpose flour
  • 2 ounces uncooked wide egg noodles (about 1 cup dried noodles)
  • ¼ cup plain yogurt or sour cream
US - Metric

Instructions

  • Cook the Beef: Melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Season the beef with salt and pepper, then add it to the skillet. Cook until browned on both sides, then transfer to a plate and set aside.
  • Sauté the Vegetables: In the same skillet, add the onions, garlic, and mushrooms. Cook until softened and fragrant, about 3 minutes.
  • Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the pan. Let it cook for about 3 minutes until slightly reduced.
  • Make the Sauce: In a small bowl, whisk together the beef broth, Worcestershire sauce, and flour until smooth. Pour the mixture into the skillet, stir, and bring to a simmer. Cook for 5 minutes, stirring occasionally.
  • Cook the Noodles: While the sauce simmers, bring a medium pot of water to a boil. Add the noodles and cook for about 8 minutes or until tender. Drain, toss with ½ tablespoon of butter, and set aside.
  • Finish the Sauce: Stir the yogurt or sour cream into the skillet until fully incorporated. Taste and adjust seasoning with salt and pepper.
  • Combine & Serve: Return the beef to the skillet, stirring to coat it in the sauce. Let it warm through for about a minute, then spoon the stroganoff over the buttered noodles and serve.

Video

Notes

    • Slice Steak Against the Grain: Look for the long muscle fibers in the meat and slice across them (not parallel) for a more tender bite.
    • Easier Slicing: Partially freeze the steak for about 20 minutes before cutting. This firms up the meat, making it easier to slice thinly and evenly.
    • Smooth Sauce: Always whisk the flour into the broth first to create a lump-free slurry before adding it to the pan. This helps the sauce thicken evenly and prevents a raw flour taste.
 
To double this recipe, double the ingredients and use a larger skillet.

Nutrition

Serving: 1serving | Calories: 711kcal | Carbohydrates: 52g | Protein: 51g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 815mg | Potassium: 1188mg | Fiber: 2g | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 5mg

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