🍄 Beef Stroganoff

Ingredients

• Beef

• 1½ lb Top sirloin steak, trimmed and sliced thin across the grain
• ½ tsp Table salt
• ¼ tsp Ground black pepper
• 2 tbsp Vegetable oil (soybean)

• Sauce

• 2 tbsp Butter, salted
• 2 Shallot, minced (or 1 small onion)
• 12 oz Cremini mushrooms, sliced
• 2 clove Garlic, minced
• 2 tbsp All-purpose flour
• 1½ cup Beef broth, low-sodium
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon-style mustard
• ¾ cup Sour cream, at room temperature
• ¼ cup Fresh parsley, chopped

• Noodles

• 12 oz Egg noodles
• 1 tbsp Table salt, for the pasta water
• 1 tbsp Butter, salted

Nutrition

Steps

You’ll need: large skillet, large pot, colander, instant-read thermometer.

1. Season the beef with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat. Sear the beef in 2 batches, about 1 minute per side, until browned outside and pink inside. Move to a plate.
2. Lower the heat to medium and add the butter. Cook the shallots and mushrooms 8 minutes, until browned. Add the garlic for 30 seconds, then the flour for 1 minute.
3. Whisk in the broth, Worcestershire and mustard and simmer 3 to 4 minutes, until thick. Return the beef and its juices and simmer 2 minutes, until the beef reaches 145°F. Let it rest off the heat 3 minutes.
4. Meanwhile, cook the noodles in boiling salted water by the package directions. Drain and toss with butter.
5. Stir the sour cream into the sauce off the heat (boiling makes it curdle). Add the parsley and serve over the noodles.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest; Leftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.