Hungarian Mushroom Beef Stroganoff is a delicious twist on a classic comfort food! Mushrooms and steak are sautéd with butter, garlic and dill. It is then simmered in a decadently creamy sauce and folded in with egg noodles for that classic stroganoff flavor. A dinner recipe that is loaded with flavor and comfort, count me in!
- 1 1/2 pounds thinly sliced flat iron or sirloin steak (about 1/4 thick slices)
- 2 tablespoons butter
- 10 oz mushrooms, sliced
- 1 tablespoon chopped garlic
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried dill
- 1/2 cup dry white wine
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup heavy cream
- 2 cups beef stock
- 12 oz egg noodles
- Melt the butter in a large skillet over medium heat. Add the steak into the butter and sauté for a few minutes on each side, or until slightly browned. Transfer the steak to a plate for later use. Add the mushrooms into the skillet along with the garlic, thyme and dill. Sauté for several minutes, stirring occasionally, until the mushrooms are browned.
- Deglaze the pan with the white wine. Stir to combine. Add in the sour cream, Dijon mustard and Worcestershire sauce and stir. Add in the heavy cream and beef stock and bring the sauce to a simmer. Add the steak back into the sauce and turn the heat to low. Allow to simmer for 20-25 minutes, or until the sauce has thickened and the steak is tender.
- Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. After the sauce has thickened and the steak is cooked through. Toss the egg noodles in with the sauce until completely combined. Season to taste with salt and pepper if desired. Enjoy!
- Ask your butcher or meat counter to thinly slice the steak for you to save you some time and mess at home!
- This dish makes for great leftovers! It reheats very nicely.