Beef Stroganoff for One

Course Main Course

Cuisine American

Keyword dinner for one, egg noodles, single serving stroganoff, stroganoff recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 1 serving

Thin strips of sirloin and mushrooms in a creamy sauce made with sour cream or yogurt, served over egg noodles for one.

Ingredients

1½ tablespoons salted butter divided
6 oz. beef sirloin steak thinly sliced
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
1 cup chopped onion
1 garlic clove minced
½ cup sliced mushrooms
¼ cup white wine
½ cup beef broth
1 teaspoon Worcestershire sauce
1 tablespoon all-purpose flour
2 oz. dry wide egg noodles (about 1 cup)
¼ cup plain yogurt or sour cream

Directions

Season the sliced steak with the salt and pepper. Melt 1 tablespoon of the butter in a 10-inch skillet over medium heat. Sear the steak on both sides, then move it to a plate.
Add the onion, garlic, and mushrooms to the same skillet and cook until soft, about 3 minutes.
Pour in the wine and scrape up the browned bits from the bottom of the pan. Let it cook down for about 3 minutes.
In a small bowl, whisk the broth, Worcestershire sauce, and flour until smooth. Pour it into the skillet, bring it to a gentle simmer, and cook for about 5 minutes, stirring now and then.
While the sauce simmers, boil the noodles until tender, about 8 minutes. Drain them and toss with the remaining ½ tablespoon butter.
Stir the yogurt or sour cream into the sauce and taste for salt and pepper. Add the beef back in and heat for about 1 minute. Spoon it over the noodles.

Notes

Steak is easier to slice thin if you put it in the freezer for about 20 minutes first.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); beef sirloin steak counted as raw top sirloin steak, dry wide egg noodles counted as dry egg noodles, ¼ cup plain yogurt or sour cream (the first choice counted). Brands and portions vary, so use it only as an approximation.