Sliced steak and mushrooms mingle in a wine sauce enriched with sour cream and served over wide noodles for a comfy, hearty meal.
Ingredients
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1/4 cup extra-virgin olive oil, divided
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10 ounces white mushrooms, stems discarded and caps quartered
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Kosher salt
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Freshly ground black pepper
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1 pound hanger steak, sliced across the grain 1-inch thick
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1/4 cup all-purpose flour
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1/3 cup dry red wine
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1 tablespoon unsalted butter
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1 small onion, thinly sliced
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1 small garlic clove, minced
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1 1/2 cups chicken stock or low-sodium broth
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1 tablespoon Worcestershire sauce
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1/2 cup sour cream
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1 teaspoon chopped thyme leaves
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1 tablespoon chopped flat-leaf parsley
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Buttered fettuccine or egg noodles, for serving
Description
- Gather the ingredients.
- In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl.
- Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess.
- Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms.
- Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak.
- In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute.
- Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes.
- Remove from the heat and stir in the sour cream, thyme, and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles.
