Beef Stroganoff With Noodles Recipe

Ingredients

• 2 pounds round steak, cut 1-inch thick
• 3 tablespoons vegetable or olive oil
• ¼ cup dry red wine
• ½ pound small white boiling onions, peeled
• ½ pound mushrooms, sliced
• 1 garlic clove, minced or pressed
• 3 tablespoons all-purpose flour
• 1 (10.5-ounce) can condensed consomme
• ¼ cup tomato paste
• Salt and ground black pepper
• 1 dry bay leaf
• 8 ounces dry medium-wide noodles
• ½ cup sour cream
• 2 tablespoons chopped fresh parsley

How to make Beef Stroganoff With Noodles

1. Cut steak across the grain into ¼-inch thick slices.
2. Heat 1 ½ tablespoons of the oil in a wide frying pan over medium-high heat.
3. Add meat, a portion at a time (do not crowd pan); cook, turning as needed, until browned on all sides.
4. Transfer to a 3-quart baking dish.
5. Stir in wine.
6. Heat remaining 1 ½ tablespoons oil in pan.
7. Add onions and cook over medium heat, stirring often, until golden, about 7 minutes.
8. Add mushrooms and garlic; cook, stirring often, until mushrooms are limp.
9. With a slotted spoon, transfer vegetables to baking dish.
10. Stir flour into drippings in pan; cook, stirring, until flour is golden.
11. Remove from heat and gradually stir in consomme and tomato paste.
12. Season to taste with salt and pepper.
13. Return to high heat and bring sauce to a boil, stirring; pour sauce over meat and vegetables.
14. Add bay leaf, cover, and bake in a 350*F (175*C) oven until meat is tender to bite, about 1 ½ hours.
15. if made ahead, let cool; then cover and refrigerate until next day (freeze for longer storage).
16. Reheat before serving.
17. To serve, in a large pan, cook noodles in about 2 ½ quarts of boiling salted water until al dente (firm to the bite), about 6 to 8 minutes; or cook according to package directions.
18. Drain noodles and spoon into center of a rimmed serving dish.
19. Stir sour cream into hot meat mixture.
20. Spoon meat mixture over noodles and sprinkle with parsley.

Notes