My daughter hates onions. She hates the smell and will pick them painstakingly out of each and every dish I make if she sees one. I have learned to finely mince the onions I am adding to most dishes so she can’t even see them. But, she LOVES French onion soup and onion rings. She swears they don’t taste like onions. I guess they don’t but they are still made with onions!
Once I convinced her this was French onion soup just made into a stroganoff at least she would try it. I was worried that she was going to sit and pull each and every onion in the dish out.
They loved it! It had tons of flavor and you could taste the bit of French onion soup from the caramelized onions. It was definitely a hit. There was enough leftover for two lunch servings that were quickly claimed.
I served this dish with a side of green beans and a green salad.
For my mostly gluten-free son I divided the recipe where you mix the noodles in and made his servings with his noodles (about 1/4) of the recipe.
- 1 1/2 lbs. steak, cut into small cubes
- 3 TBSP butter, divided
- salt and pepper
- 1 (16 oz) bag egg noodles
- 3 large sweet onions, sliced thinly
- 2/3 cup sour cream
- 1 bay leaf
- 1/4 tsp thyme
- 1 3/4 cup beef stock
- 1 TBSP Worcestershire sauce
- 1 1/2 cups Swiss cheese, shredded
- parsley for topping, if desired
- Melt 2 TBSP butter in a large and heavy-bottomed pan over medium-low heat. Add the onions, garlic, bay leaf, thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20-25 minutes.
- Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 minutes. Discard the bay leaf and place the onions and mushrooms in a bowl.
- Heat a tablespoon of butter over medium-high, and sprinkle the steak with salt and pepper. Cook steak until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions.
- Deglaze the pan with 1/4 cup of beef stock. Add in the rest of the beef stock and Worcestershire sauce and bring to a low simmer. Add the steak, mushrooms, and onions to the pan and let simmer, until the broth reduces and the steak is cooked, about 8-10 minutes.
- While waiting for the broth to reduce, cook the egg noodles according to the package. Drain the noodles and set aside.
- Remove the beef mixture from the heat, and allow to cool slightly. Add in the sour cream, stirring well. Mix the steak mixture with the cooked egg noodles in the large skillet.
- Top with Swiss cheese. If in a oven-proof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, covered, and heat until cheese melts.
- Top with torn parsley and serve.