Stroganoff Daging Sapi Satu Pot

Instructions

1. Season ¾ pounds thinly sliced steak with ¾ teaspoon salt, ½ teaspoon ground black pepper, and 1 tablespoon olive oil. Heat 1 tablespoon all-purpose flour in a large 12-inch skillet over medium-high heat. Add the steak to the skillet and let it cook undisturbed for 4-5 minutes to allow a brown crust to form.
2. Add 1 cup sliced cremini or white button mushrooms, 1 cup diced onion, and 2 teaspoons minced garlic to the skillet and cook for about 5 minutes until the onions are soft and the mushrooms have released their moisture. Transfer the steak mixture to a large serving plate or bowl, cover, and set aside.
3. Reduce the heat to medium and melt 3 tablespoons unsalted butter in the same skillet. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes. While whisking constantly, slowly pour in 3 ½ cups reduced-sodium beef broth a little at a time until smooth and thick. Add 2 tablespoons red wine vinegar, 3 tablespoons Worcestershire sauce, and 1 teaspoon dried thyme.
4. Bring the mixture to a boil and then add 6 ounces dried wide egg noodles. Stir to coat the noodles, then reduce the heat to medium-low. Cook for about 10-14 minutes until the noodles are tender, stirring occasionally. If needed, add in an additional ⅓ cup of beef broth.
5. Once the noodles are al dente, add 4 ounces cubed softened cream cheese and ½ cup sour cream and stir until smooth and combined. Season with salt and ground black pepper to taste.
6. Add the steak mixture back to the skillet and stir to combine it with the noodles and sauce. Cook for 1-2 minutes until heated through. Garnish with chopped fresh parsley and serve immediately.