No Mushroom Beef Stroganoff

I'm not a big mushroom fan. I'll eat them, but it isn't my preference.  This recipe is particularly nice because it only uses one pan.  The addition of the cream cheese to the sour cream makes for a very creamy stroganoff.  It is a nice addition, but it's optional.

  

No Mushroom Beef Stroganoff

1 Tablespoon olive oil
1 pound steak, cut into thin slices
salt and pepper to taste
4 Tablespoons flour, divided use
1 cup diced onion
2 cloves garlic, minced
3 Tablespoons butter
3 1/2 - 4 cups beef broth
2 Tablespoons red wine vinegar
3 Tablespoons Worcestershire sauce
1 teaspoon dried thyme
8 ounces wide egg noodles
4 ounces cream cheese, optional
1/2 cup sour cream
parsley

  

Place the sliced steak into a medium bowl and season with the salt, pepper and 1 Tablespoon flour. Mix well.

  

Heat the olive oil in a large skillet over medium high heat.

  

Cook until brown.

   

  

Add the onion and garlic and cook until the onions are soft, about 4 minutes.

  

Remove the meat mixture to a plate and set aside.

  

Reduce the heat to medium and melt the butter in the same pan.  Whisk in the remaining 3 tablespoons of flour.  Whisk for 1-2 minutes while the flour and butter makes a roux and the flour just starts to turn golden brown.  Pour the beef broth in a cup at a time, reserving about 1/2 cup of broth.  Whisk thoroughly between each cup until smooth and thickened.   Add the red wine vinegar, Worcestershire sauce and thyme.  Mix

  

Remove about 1/2 cup of the sauce and set aside.  Place the egg noodles in the skillet and stir to coat.

  

Reduce the heart to medium low. Cook for 10- 15 minutes, until the noodles are cooked al dente.

  

You may need to add more broth if the sauce becomes too thick.  The noodles will absorb a lot of the sauce and be very flavorful!

  

Add the sour cream and the cream cheese, if you chose to use it.

  

Stir to combine.  Taste and add salt and pepper, if needed.

  

Return the steak and onions to the pan and cook a few minutes to warm through.  Pour the reserved sauce over the steak mixture and mix in.

  

Serve with freshly chopped parsley. We served the stroganoff with a simple salad.

  

This comfort food was creamy and delicious and we had enough to serve for leftovers another day.