Show-Off Stroganoff


  • 5 tablespoons olive oil, or more as needed
  • 2 ounces butter
  • 1 cup all-purpose flour
  • Salt and ground black pepper to taste
  • 1 pound beef chuck steak, cut across the grain into 1 1/2-inch-thin strips
  • 1 (8 ounce) package button mushrooms
  • 1/2 cup dry red cooking wine
  • 1/2 cup beef broth
  • 1 (8 ounce) package egg noodles
  • 1 (15 ounce) jar Holland-style pearl onions, drained
  • 1 1/2 cups sour cream


Heat olive oil and butter together in a skillet over low heat until smooth.

Whisk flour, salt, and pepper together in a shallow bowl. Coat beef strips in flour mixture, gently shaking off any excess flour.

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Increase heat under skillet to medium. Add beef to skillet and cook and stir until browned, 1 to 2 minutes per side. Mix mushrooms into beef, adding more oil if pan is dry; cook and stir until mushrooms are lightly browned, about 5 minutes.

Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until liquid is reduced by half, 5 to 10 minutes. Add beef broth and return to a boil.

Cover skillet and cook until beef is tender, 20 to 25 minutes.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

Mix onions into beef mixture; cook and stir until onions are warmed, 3 to 5 minutes. Remove skillet from heat and gently stir sour cream into beef mixture; serve over noodles.