The Best Beef Stroganoff
Recipe from Food Network
Ingredients
- 1 pound ribeye steak, trimmed and cut into 2-by-1/2-inch strips
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 5 tablespoons unsalted butter
- 1 medium yellow onion, sliced
- 8 ounces white button mushrooms, quartered
- 7 ounces shiitake caps, sliced
- 1 tablespoon fresh thyme, chopped
- 1 garlic clove, minced
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 3/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth or stock
- 10 ounces medium or wide egg noodles
- 1/2 cup flat-leaf parsley, chopped
- 1 tablespoon chives, chopped, plus more for serving
Method
- Bring a large pot of salted water to a boil.
- Season the beef. Sear it in the oil over medium-high heat about 1 minute per side, leaving it undercooked in the center. Transfer to a bowl.
- Cook the onion in 1 tablespoon butter with salt until softened. Add 2 tablespoons butter, both mushrooms, and thyme; cook until the mushrooms release liquid and begin to crisp. Add garlic for about 1 minute, then add wine and simmer until evaporated, about 5 minutes.
- Stir in the flour, sour cream, Dijon, Worcestershire, pepper, and broth. Simmer until thickened, about 5 minutes.
- Cook the noodles according to package directions. Drain and toss with the remaining butter, parsley, and chives.
- Return the beef and its juices to the sauce and cook about 1 minute, until just cooked through.
- Serve the beef and sauce over the noodles, garnished with more chives.
To drink
- Pairing
- Textbook 2022 Cabernet Sauvignon (Yountville), $80.00
- On a budget
- Bishop’s Peak 2023 Pinot Noir (San Luis Obispo Coast), $20.00