French Onion Beef Stroganoff

Try this delicious French Onion Beef Stroganoff recipe.
Photo by Lee C.
Adapted from hostthetoast.com

PREP TIME

5

minutes

TOTAL TIME

50

minutes

SERVINGS

5

servings

PREP TIME

5

minutes

TOTAL TIME

50

minutes

SERVINGS

5

servings

Adapted from hostthetoast.com

Ingredients

  • 1/4

    cup unsalted butter

  • 3

    onions, French-cut

  • 1

    clove garlic, chopped

  • 1

    bay leaf

  • 1

    sprig thyme

  • 6

    ounces mushrooms, sliced

  • 1

    tablespoon olive oil

  • 1.5

    lbs round steak, cut into chunks

  • Kosher salt and black pepper

  • All-purpose flour

  • 1/4

    cup red wine

  • 1 1/2

    cups beef broth

  • 1/2

    tablespoon Worcestershire sauce

  • 3

    cups egg noodles

  • 2/3

    cup sour cream

  • 1- 1 1/2

    cups grated Gruyere or Swiss

  • Parsley, to top

Directions

Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes. Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the bay leaf and thyme and remove the onions and mushrooms to a bowl. Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions. Deglaze the pan with the red wine. Add in 1½ cups beef broth and ½ tablespoon Worcestershire sauce and bring to a low simmer. Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes. As you wait for the broth to reduce, cook the egg noodles according to the package. Drain and set aside. Remove the beef mixture from the heat and add in the ⅔ cup of sour cream, stirring well. Mix in the cooked egg noodles. Top with 1 to ½ cups grated Gruyere. If in a ovenproof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts. Top with torn parsley and serve.

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