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á-4084

French Onion Beef Stroganoff

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Try this delicious French Onion Beef Stroganoff recipe.

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Rate this recipe 4.4/5 (18 Votes)

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

Details

Servings 5
Preparation time 5mins
Cooking time 50mins
Adapted from hostthetoast.com

Preparation

Step 1


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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