Recipe: Steak Stroganoff

Instructions

1. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside, tossing with a little butter to prevent sticking.

💡 Tip: You can prepare the noodles while the sauce is simmering to save time.

2. Pat the steak strips dry with paper towels and season generously with salt and pepper. This ensures a good sear and prevents steaming.

💡 Tip: Dry meat is key to achieving a nice brown crust rather than steaming the beef.

3. Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add half of the steak strips in a single layer and sear for 2-3 minutes without stirring, then flip and cook for another 1-2 minutes until browned but still slightly pink inside. Remove to a plate and repeat with the remaining oil and steak.

💡 Tip: Don't overcrowd the pan or the meat will steam instead of sear. Work in batches for best results.

4. In the same skillet, reduce heat to medium and add the butter. Once melted, add the sliced onions and cook for 4-5 minutes until softened and translucent, stirring occasionally.

💡 Tip: Scrape up any browned bits from the bottom of the pan - they add great flavor.

5. Add the mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown. Add the minced garlic and cook for 1 minute until fragrant.

💡 Tip: Mushrooms will initially release liquid; let it evaporate for the best texture and concentrated flavor.

6. Sprinkle the flour over the mushroom and onion mixture and stir well to coat everything evenly. Cook for 1-2 minutes to eliminate the raw flour taste.

💡 Tip: The flour will help thicken the sauce and give it body.

7. Slowly pour in the beef broth while stirring constantly to prevent lumps. Add the Worcestershire sauce and Dijon mustard, then bring the mixture to a simmer. Cook for 5-7 minutes until the sauce thickens slightly.

💡 Tip: The sauce should coat the back of a spoon when ready.

8. Reduce heat to low. Remove the pan from heat and stir in the sour cream until fully incorporated and smooth. Return the cooked steak and any accumulated juices to the pan and stir gently to combine.

💡 Tip: Adding sour cream off heat prevents it from curdling. If the sauce seems too thick, thin with a splash of broth.

10. Taste and adjust seasoning with additional salt and pepper as needed. Serve the stroganoff immediately over the cooked egg noodles, garnished with fresh chopped parsley.

💡 Tip: For a more elegant presentation, twirl the noodles into nests on each plate before topping with stroganoff.