Lunch: Skillet Stroganoff

Recipe by Lindsay Funston Skillet stroganoff is as comforting as it sounds: Tossed with a white wine-sour cream sauce, this steak, mushrooms, and fettuccine skillet is too good to pass up.

Ingredients

12 oz. fettuccine
3 tbsp. butter
3/4 lb. London broil
kosher salt
1 large onion, diced
8 oz. sliced baby bella mushrooms
2 cloves garlic, minced
2 tbsp. all-purpose flour
1/2 c. beef broth
1/2 c. dry white wine
1/4 c. sour cream
Chopped fresh parsley, for garnish

Instructions

In a large pot of salted boiling water, cook fettuccine until al dente according to package directions. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium-high heat, melt 1 tablespoon butter. Add steak and season with salt. Cook 5 minutes, then flip and cook until desired doneness. Transfer to a cutting board to let rest 5 minutes, then slice.
Drain fat from skillet and melt 1 tablespoon butter over medium heat. Cook onion, mushrooms, and garlic until golden, then transfer to a plate. Add remaining tablespoon butter and flour and stir until golden. Add beef broth and white wine and let simmer until thick. Return vegetables and steak to skillet and toss with sauce, then add cooked noodles, tossing until completely coated. (Add reserved pasta water if necessary.)
Remove from heat and stir in sour cream. Garnish with parsley and serve.