Name: Classic Beef Stroganoff
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1.25 pounds beef sirloin steak, trimmed and thinly sliced across the grain; 1 teaspoon kosher salt, divided; 0.5 teaspoon black pepper, freshly ground; 2 tablespoons all purpose flour; 2 tablespoons neutral oil; 3 tablespoons unsalted butter, divided; 8 ounces cremini mushroom, sliced; 1 piece yellow onion, thinly sliced; 2 cloves garlic, minced; 1 cup beef broth, low sodium; 0.5 cup dry white wine; 2 teaspoons dijon mustard; 1 teaspoon worcestershire sauce; 0.75 cup sour cream, room temperature; 2 tablespoons flat leaf parsley, chopped; 8 ounces egg noodle, wide; 1 tablespoon unsalted butter

Ready in: 45 mins

Serves: 4 servings

Ingredients: 9

This classic beef stroganoff uses quickly seared strips of beef, browned mushrooms, onion, and a tangy sour cream sauce. Serve it over egg noodles for the familiar creamy, savory dish without canned soup or ground beef shortcuts.

Ingredients

Beef Stroganoff
1 ¹⁄₄	pounds beef sirloin steak, trimmed and thinly sliced across the grain
1	teaspoon kosher salt, divided
¹⁄₂	teaspoon black pepper, freshly ground
2	tablespoons all-purpose flour
2	tablespoons neutral oil
3	tablespoons unsalted butter, divided
8	ounces cremini mushroom, sliced
1	piece yellow onion, thinly sliced
2	cloves garlic, minced
1	cup beef broth, low-sodium
¹⁄₂	cup dry white wine
2	teaspoons dijon mustard
1	teaspoon worcestershire sauce
³⁄₄	cup sour cream, room temperature
2	tablespoons flat-leaf parsley, chopped
For Serving
8	ounces egg noodle, wide
1	tablespoon unsalted butter

Instructions

1.	Bring a large pot of salted water to a boil for the egg noodles.
2.	Pat the beef dry, then season it with 1/2 teaspoon salt and the black pepper.
3.	Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
4.	Sear half of the beef in a single layer for 45 to 60 seconds per side, then transfer it to a plate.
5.	Repeat with the remaining 1 tablespoon oil and the remaining beef.
6.	Reduce the heat to medium and melt 2 tablespoons butter in the same skillet.
7.	Add the mushrooms and cook until browned and their moisture has mostly evaporated, 6 to 8 minutes.
8.	Add the onion and remaining 1/2 teaspoon salt, then cook until softened, 4 to 5 minutes.
9.	Add the garlic and cook until fragrant, about 30 seconds.
10.	Sprinkle the flour over the vegetables and stir for 1 minute to coat evenly.
11.	Pour in the wine, scraping up the browned bits from the bottom of the skillet.
12.	Stir in the beef broth, Dijon mustard, and Worcestershire sauce until smooth.
13.	Simmer the sauce until lightly thickened, 4 to 6 minutes.
14.	Meanwhile, cook the egg noodles until tender according to the package directions.
15.	Drain the noodles and toss them with 1 tablespoon butter.
16.	Reduce the skillet heat to low and stir a few spoonfuls of the hot sauce into the sour cream.
17.	Stir the warmed sour cream mixture into the skillet until the sauce is creamy.
18.	Return the beef and any accumulated juices to the skillet and warm gently for 1 to 2 minutes.
19.	Serve the stroganoff over the buttered egg noodles and garnish with parsley.