Beef Stroganoff

COOK THIS

• In a large pot, boil water.  Add 1 tablespoon of olive oil and add the noodles.  Follow the package recommended cook time.  Once you can cut through a noodle with a fork with no less than firm pressure you will have perfect “firm to the bite” pasta, “al dente”.   Drain, rinse and set aside.
• In a deep skillet or cast iron on medium-high heat, add 2 tablespoons of oil, once hot, add the beef in a single layer and cook for 1 minute per side. Flip once and do not stir.  Cook until just browned and not red. You may need to do this in 2 separate batches ro avoid overcrowding.  Set aside.
• In the same pan (do not clean), add 3 tablespoons butter, chopped onion and sliced or minced mushrooms.  Saute for 5-7 minutes until liquid has evaporated and the onions are semi-transparent.  Mushrooms will be soft.  Add 1-2 minced or smashed garlic cloves and 1 tablespoon of flour for one additional minute stirring constantly.  
• Immediately, add 1 cup beef broth, and 3/4 cup whipping cream and simmer until slightly thickened.  In a measuring cup with the sour cream, add a few tablespoons of the warm sauce into the sour cream to temper,  so the sour cream doesn’t curdle, stir together in the cup and then add to the pan while stirring constantly with a whisk or fork.
• Add 1 tablespoon Worcestershire, 1 teaspoon dijon mustard, and whiskey if desired and season with 1/2 tsp salt and 1/2 tsp pepper, or season to taste.  Continue simmering until creamy. Add beef with any accumulated juices back to the pan until warm. Only cook long enough to warm the beef. Do not over cook.  Serve immediately.
• Garnish with thin sliced green onions (green part only) or chives.

INGREDIENTS

• 12 oz Egg Noodles - regular or wide
• 1 lb top sirloin steak or filet mignon, thin sliced strips
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1/2 medium white onion, finely chopped
• 1/2 lb brown or white mushrooms - sliced OR for those who don’t love mushrooms but like the flavor, mince them into small bits.
• 1 or 2 garlic cloves, minced or smashed
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 3/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1 tablespoon green onion, to garnish
• OPTIONAL: 1 tablespoon of whiskey/bourbon

‍

SEASONING

• Salt & ground black pepper

‍

COOK THIS

• In a large pot, boil water.  Add 1 tablespoon of olive oil and add the noodles.  Follow the package recommended cook time.  Once you can cut through a noodle with a fork with no less than firm pressure you will have perfect “firm to the bite” pasta, “al dente”.   Drain, rinse and set aside.
• In a deep skillet or cast iron on medium-high heat, add 2 tablespoons of oil, once hot, add the beef in a single layer and cook for 1 minute per side. Flip once and do not stir.  Cook until just browned and not red. You may need to do this in 2 separate batches ro avoid overcrowding.  Set aside.
• In the same pan (do not clean), add 3 tablespoons butter, chopped onion and sliced or minced mushrooms.  Saute for 5-7 minutes until liquid has evaporated and the onions are semi-transparent.  Mushrooms will be soft.  Add 1-2 minced or smashed garlic cloves and 1 tablespoon of flour for one additional minute stirring constantly.  
• Immediately, add 1 cup beef broth, and 3/4 cup whipping cream and simmer until slightly thickened.  In a measuring cup with the sour cream, add a few tablespoons of the warm sauce into the sour cream to temper,  so the sour cream doesn’t curdle, stir together in the cup and then add to the pan while stirring constantly with a whisk or fork.
• Add 1 tablespoon Worcestershire, 1 teaspoon dijon mustard, and whiskey if desired and season with 1/2 tsp salt and 1/2 tsp pepper, or season to taste.  Continue simmering until creamy. Add beef with any accumulated juices back to the pan until warm. Only cook long enough to warm the beef. Do not over cook.  Serve immediately.
• Garnish with thin sliced green onions (green part only) or chives.