Beef Stroganoff
Beef Stroganoff
While it may be an old-school classic, beef stroganoff is the comfort food I take seriously. With its rich sauce deepened in flavor with red wine, Dijon mustard, and finished with tangy sour cream, beef stroganoff is the dish to keep in your back pocket when you need a reliable, cozy weeknight dinner. Simple to make with many pantry staples, this is the dinner to reach for on those nights when you want your whole kitchen to be filled with the embracing aromas of a home-cooked meal, with very little effort required. Leave disappointment and frustration for outside the kitchen—follow these tips to get the best result possible and guarantee only joy at the dinner table.
Ingredients
- 8 oz. extra-wide egg noodles
- 4 tbsp. unsalted butter divided
- 1 lb. skirt steak
- 2 tsp. kosher salt plus more
- 4 tbsp. all-purpose flour divided
- 3 tbsp. neutral oil
- 8 oz. baby bella mushrooms sliced
- 2 large shallots thinly sliced
- 3 cloves garlic finely chopped
- 1 tbsp. Dijon mustard
- 1 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 2 cups low-sodium beef stock
- 1/2 cup full-bodied red wine
- 1/2 cup sour cream
- Chopped fresh parsley for serving
Instructions
- In a large pot of boiling water, cook noodles, stirring occasionally, until al dente according to package instructions. Drain and transfer to a large bowl. Add 2 tablespoons butter and toss to combine.
- Meanwhile, slice steak with the grain into 2″-thick pieces. In a small bowl, mix salt and 3 tablespoons flour. In a large, shallow pan over medium-high heat, heat oil until shimmering. Test an edge of a piece of steak; if the sizzle is aggressive, it’s ready to go. Dredge steaks in flour mixture, shaking off excess. Cook, turning once, until deep golden brown, about 1 minute per side. Transfer to a cutting board.
- In same pan over medium-high heat, combine mushrooms, 1 tablespoon butter, and 1/4 cup water. Cook, stirring occasionally and scraping bottom of pan, until mushrooms are golden brown, 8 to 10 minutes; season with salt and stir to combine. Using a slotted spoon, transfer mushrooms to a plate.
- Reduce heat to low. Cook shallots, 3 tablespoons water, and remaining 2 tablespoons butter, stirring occasionally, until shallots are caramelized and taste sweet, 10 to 15 minutes.
- Add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high. Add mustard, tomato paste, and Worcestershire and cook, stirring, until paste is brick red, about 1 minute. Sprinkle with remaining 1 tablespoon flour and cook, stirring, until flour is toasted, about 1 minute. Pour in stock and wine and bring to a boil. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Transfer 1/2 cup sauce to a small bowl; stir in sour cream.
- Thinly slice meat against the grain into 1/2″ strips. Return steak and mushrooms to pan and toss to combine. Add sour cream mixture and noodles to pan and cook, tossing constantly, until sauce thickens and coats noodles, about 3 minutes; season with salt.
- Divide beef stroganoff among plates. Top with parsley.
