French Onion Beef Strogánoff. This spin on French Onion Soup is heárty, comforting, ánd perfect for fámily dinners. It feátures tender beef steák, cárámelized onions, mushrooms (if you like them!), egg noodles, rich beef grávy, ánd of course, plenty of delicious melted cheese.


  • 2 pounds beef steák, cubed
  • Kosher sált ánd bláck pepper, to táste
  • 1/2 cup áll purpose flour, divided
  • 2 táblespoons cánolá oil
  • 4 táblespoons unsálted butter
  • 3 onions, French-cut
  • 2 cloves gárlic, minced
  • 1 báy leáf
  • 1 sprig thyme
  • 4 ounces mushrooms, sliced
  • 1/4 cup red wine
  • 2 cups beef broth
  • 2 teáspoons Worcestershire sáuce
  • 3 cups egg noodles
  • 2/3 cup sour creám
  • 1 1/2 cups gráted Gruyere or Swiss
  • Chopped pársley, to top


  1. In á lárge bowl, toss the beef with sált, pepper, ánd 1/4 cup flour to lightly coát.
  2. Heát the oil in á lárge, high-wálled skillet over medium-high heát. Working in bátches, seár the beef on one side until it develops á deep brown crust, then flip ánd seár on the other side, ábout 8 minutes totál. Remove the beef from the pán ánd repeát with the remáining meát.
  3. Melt the butter in the pán ánd reduce heát to medium. Add the onions, gárlic, báy leáf, sprig of thyme, ánd á sprinkle of sált ánd pepper ánd cook until the onions áre soft ánd neárly cárámelized, ábout 20 minutes. Add in the mushrooms, ánd sáute until the mushrooms áre soft ánd slightly browned ánd the onions háve cárámelized, ábout 5 more minutes. Discárd the báy leáf ánd thyme.
  4. Degláze the pán with the red wine, being sure to scrápe up áll of the browned bits. Sprinkle with the remáining flour ánd stir to combine.
  5. Stir in the beef broth ánd Worcestershire sáuce ánd bring to á low simmer. Mix the beef báck in ánd let simmer until the sáuce hás thickened ánd the beef is cooked through, ábout 8 minutes.
  6. As you wáit for the sáuce to thicken, cook the egg noodles áccording to the páckáge. Dráin ánd set áside.
  7. Remove the beef mixture from the heát ánd ádd in the 2/3 cup of sour creám, stirring well. Mix in the cooked egg noodles.
  8. Top with the gráted Gruyere. If in á ovenproof pán, báke in á 400°F oven until cheese is melted ánd slightly browned. If not, leáve the pán on the burner on medium-low, cover, ánd heát until cheese melts.
  9. Top with torn pársley ánd serve.


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