Greg DuPree
Hands-On Time
25 Mins
Total Time
40 Mins

Though beef stroganoff reportedly originated in early 19th-century Russia (invented by none other than Count Pavel Aleksandrovich Stroganoff, to be exact), it has become part of the American comfort food canon. While many versions call for a full can of cream of mushroom soup as a short cut seasoning, our modern take on the dish features a quick, homemade sauce instead. Using whole-milk yogurt gives the sauce richness without being too heavy, and a sprinkling of fresh parsley brightens things up. Thanks to the fun, spiral-shaped egg noodles and the tender chunks of beef, we guarantee this will become a new family staple.

How to Make It

Step 1

Sprinkle the beef with the salt, pepper, paprika, and 2 tablespoons of the flour in a large bowl and toss to coat. Heat the oil in a large, deep skillet over medium-high. Add the beef and cook, stirring occasionally, until browned on all sides, about 8 minutes. Remove the beef from the skillet and set aside.

Step 2

Add the onion to the skillet and cook, stirring often, until beginning to brown and tender, 4 to 5 minutes. Whisk together the stock and the remaining 2 tablespoons of flour. Add the stock mixture to the onion, stirring and scraping to loosen any browned bits from the bottom of the skillet. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the sauce has thickened and reduced slightly, about 15 minutes. Meanwhile, cook the noodles according to the package directions.

Step 3

Stir the beef and tomato into the sauce and cook until heated through, 3 to 5 minutes. Remove from heat and stir in the yogurt. Stir in the drained noodles and garnish with parsley.

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