Beef Stroganoff over Egg Noodles

Ingredients

Equipment Needed

• •12-inch heavy skillet (cast iron or stainless steel)
• •Large pot for pasta
• •Sharp chef's knife for slicing beef thin

Instructions

1. 1

   Prepare the beef

   Slice your beef against the grain into strips about a quarter inch thick and two inches long. Pat each strip dry with paper towels. Season generously with salt and pepper. This seems fussy, but dry meat sears. Wet meat steams. The difference between a beautiful brown crust and sad gray protein starts here.

   Pop the beef in the freezer for 20 minutes before slicing. Partially frozen meat cuts cleaner and thinner than room temperature beef.
2. 2

   Sear the beef

   Heat one tablespoon each of butter and oil in a large skillet over high heat until the butter foam subsides and the fat shimmers. Working in two batches to avoid crowding, add the beef strips in a single layer. Let them sit undisturbed for 60 seconds until deeply browned on the bottom. Flip and sear another 30 seconds. The beef should be browned outside but still pink within. Transfer to a plate immediately. It will finish cooking later in the sauce.

3. 3

   Cook the mushrooms

   Add another tablespoon of butter to the same pan. Reduce heat to medium-high and add the mushrooms in a single layer. Don't touch them. Let them sit for three full minutes until they release their liquid and the undersides turn golden brown. Stir once, then cook another two minutes. The mushrooms should be deeply caramelized with slightly crispy edges. Season with a pinch of salt and transfer to the plate with the beef.

4. 4

   Soften the onions

   Add the remaining tablespoon of butter to the pan. Reduce heat to medium. Add the sliced onions and cook, stirring occasionally, until they turn soft and golden at the edges. This takes about five minutes. You want them silky and sweet, not raw and sharp. Add the garlic in the last minute. Let it become fragrant but never brown.

5. 5

   Build the sauce

   Sprinkle the flour over the onions and stir constantly for one minute to cook out the raw taste. Pour in the beef broth while stirring, scraping up every brown bit stuck to the bottom of the pan. That fond is pure flavor. Add the Worcestershire sauce and Dijon mustard. Bring to a simmer and let the sauce thicken for three to four minutes until it coats the back of a spoon.

6. 6

   Cook the noodles

   While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook according to package directions until just tender. Drain well but don't rinse. Toss with a small pat of butter to prevent sticking.

7. 7

   Finish with sour cream

   Remove the skillet from the heat entirely. This is critical. Stir in the sour cream in three additions, whisking gently until the sauce turns glossy and pale. Return the beef, mushrooms, and any accumulated juices to the pan. Stir to coat everything in that silky sauce. Place back over low heat just long enough to warm through, no more than two minutes. The sauce should never bubble once the sour cream joins it.

   Room temperature sour cream blends smoothly into hot sauce. Cold sour cream from the refrigerator shocks and curdles. Set it out when you start cooking.
8. 8

   Serve generously

   Mound the buttered egg noodles on warmed plates or a large serving platter. Ladle the stroganoff over the top, making sure everyone gets plenty of beef, mushrooms, and that luscious sauce. Shower with fresh parsley. Serve immediately while everything steams and glistens.

Chef Tips

• •Sirloin offers the best balance of flavor and tenderness for this dish. Tenderloin works beautifully if budget allows, but avoid tougher cuts like chuck. This is a quick-cook preparation, not a braise.
• •Full-fat sour cream is essential. Reduced-fat versions contain stabilizers that break under heat, leaving you with a grainy, separated sauce.
• •For deeper flavor, add two tablespoons of dry sherry or cognac to the pan after the onions soften. Let it reduce completely before adding flour.
• •A crisp green salad and crusty bread are all you need alongside. The sauce demands something to soak it up.

Advance Preparation

• •The beef can be sliced and refrigerated up to one day ahead. Bring to room temperature and pat dry before searing.
• •The sauce base (through step 5, before sour cream) can be made up to two days ahead. Reheat gently and proceed with adding sour cream off the heat.
• •To reheat leftovers: warm slowly over low heat, adding a splash of broth or water to loosen the sauce. Stir in a tablespoon of fresh sour cream at the end to restore the creamy texture.

Frequently Asked Questions

Nutrition Information

1 serving (about 420g)