Is it just me, or does everything taste at least a hundred times better when you add a layer of toasted, rich, melted cheese on top? The kind that stretches when you take a forkful and makes little strands that you have to saw apart with your teeth or they’ll just keep stretching and stretching and stretching…
That’s definitely my favorite part of French Onion Soup, although I’ll admit that the caramelized onions and beef stock certainly don’t hurt at all either. All of those flavors in one make my tastebuds sing like Barry Manilow.
French Onion Soup is one of those things that I can’t resist at a restaurant, but often wish came in a filling main course rather than a little cup-filled appetizer. (Side note: I have this thought a lot. For example, when I made Spinach and Artichoke Dip Alfredo.)
So, in typical Morgan form, as I sat at my favorite little dive-bar/restaurant and spooned up the last few drops of my FOS, I thought, I bet I could make an awesome meal out of this, somehow. And wouldn’t you know, the very next day, French Onion Beef Stroganoff was born.
This French Onion Beef Stroganoff has all of your favorite parts of the iconic soup, but with chunks of beef, fluffy egg noodles, and a little creaminess mixed in. Holy comfort food!
When you give it a go, make sure to take a picture and tag #hostthetoast on Instagram! I’m looking forward to drooling over your cheese-covered creations.
- ¼ cup unsalted butter
- 3 onions, French-cut
- 1 clove garlic, chopped
- 1 bay leaf
- 1 sprig thyme
- 6 oz mushrooms, sliced
- 1 tablespoon olive oil
- 1.5 lbs round steak, cut into chunks
- Kosher salt and black pepper
- All-purpose flour
- ¼ cup red wine
- 1½ cups beef broth
- ½ tablespoon Worcestershire sauce
- 3 cups egg noodles
- ⅔ cup sour cream
- 1- 1½ cups grated Gruyere or Swiss
- Parsley, to top
- Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 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 more minutes. Discard the bay leaf and thyme and remove the onions and mushrooms to a bowl.
- Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions.
- Deglaze the pan with the red wine. Add in 1½ cups beef broth and ½ tablespoon Worcestershire sauce and bring to a low simmer. Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes.
- As you wait for the broth to reduce, cook the egg noodles according to the package. Drain and set aside.
- Remove the beef mixture from the heat and add in the ⅔ cup of sour cream, stirring well. Mix in the cooked egg noodles.
- Top with 1 to ½ cups grated Gruyere. If in a ovenproof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts.
- Top with torn parsley and serve.
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