Mushroom Lover’s Beef Stroganoff

I have fond memories of eating beef stroganoff growing up, but it often wasn’t made from scratch. This recipe is super simple, requires one pan and tastes like it’s been stewing all day long. Unlike my husband, I have always been more of a “meat on the side” type, meaning that I love having more veggies than meat when I can. Adding more mushrooms to this dish not only increases the nutrition value, but I honestly think it adds a lot more flavor. Serve this with egg noodles or rice and dig in!

1. Melt olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the steak with salt and pepper and add to the hot skillet. Cook, undisturbed, for 4 minutes, then stir until the steak is completely browned on all sides. Transfer to a bowl.

2. Add the remaining tablespoon of butter to the pan. Add diced onion and cook until soft, about 2 minutes. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add garlic and stir to combine. Add white wine and continue to stir until the wine has evaporated.

3. In a medium bowl, whisk the beef broth, Worcestershire and cornstarch together. Add to the pan and cook until the sauce starts to thicken, about 3-5 minutes. Stir in Greek yogurt and the cooked beef and stir to combine. Season the sauce lightly with salt and pepper.

4. Finish the sauce with chopped parsley. Serve over noodles or rice.

Mushroom Lover’s Beef Stroganoff

Serves 4-6

All you need:

1 tablespoon olive oil

2 tablespoons butter, divided

1 pound sirloin steak, diced

Salt and freshly ground black pepper

1 small yellow onion, diced

2 pounds sliced wild mushrooms (I used oyster and trumpet mushrooms, but baby bella and shittake would work too!)

3 cloves garlic, minced

1/2 cup white wine

2 cups beef broth

1 tablespoon Worcestershire sauce

3 tablespoons cornstarch

1/2 cup plain Greek yogurt

2 tablespoons chopped flat-leaf parsley

Egg noodles or rice, for serving

All you do:

1. Melt olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the steak with salt and pepper and add to the hot skillet. Cook, undisturbed, for 4 minutes, then stir until the steak is completely browned on all sides. Transfer to a bowl.
2. Add the remaining tablespoon of butter to the pan. Add diced onion and cook until soft, about 2 minutes. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add garlic and stir to combine. Add white wine and continue to stir until the wine has evaporated.
3. In a medium bowl, whisk the beef broth, Worcestershire and cornstarch together. Add to the pan and cook until the sauce starts to thicken, about 3-5 minutes. Stir in Greek yogurt and the cooked beef and stir to combine. Season the sauce lightly with salt and pepper.
4. Finish the sauce with chopped parsley. Serve over noodles or rice.