Classic beef stroganoff is cooked with an amazing creamy mushroom sauce and served over egg noodles.
Active Time
20m
Inactive Time
1h 15m
Total
1h 50m
Ingredients
1.5 lbs. steak (top sirloin, or others)
1 white or yellow onion, chopped
2 Tbsp. butter
4 cloves garlic, minced
12 oz. wide egg noodles
1 lb. sliced mushrooms (I used a mix of button and baby bella mushrooms)
1/2 cup dry white wine (or you can substitute in more beef broth)
1.5 cups beef broth
1 Tbsp. Worcestershire sauce
3 Tbsp. flour
1/2 cup plain Greek yogurt or light sour cream
Directions
Remove steak from refrigerator. Let rest on counter for 15-30 minutes.
Generously salt & pepper both sides of the steak.
Place in sous vide bag(s) along with 1 tablespoon of butter per 3/4 lb of steak.
Sous vide at 140 for 45 min or more.
Saute butter, garlic, and onion over medium-high heat until onions are starting to turn translucent, about 3 minutes.
Boil a large pot of salted water.
Add the mushrooms and stir to combine. Continue sauteing until the mushrooms are cooked and the onions are soft. 5-7 minutes.
Remove the steak from the bag, and thinly slice it.
Add the white wine and deglaze the pan by using your cooking spoon to scrape the bottom of the pan. Let the mixture cook down for an additional 3-5 minutes.
In a separate bowl, whisk together the beef broth, worcestershire sauce, and flour until smooth.
Pour the beef broth mixture into the pan, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally.
Add the noodles to the boiling water. Cook to perfection, then drain.
Add the greek yogurt or sour cream to the onions and mushrooms. Stir until combined, then add the cooked steak. Season with additional salt and pepper, to taste.
Pour mixture over the egg noodles. Stir to combine.