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Beef Stroganoff with Egg Noodles
Melissa Hart

Beef Stroganoff with Egg Noodles

Beef stroganoff became casserole mush in too many 1960s kitchens, but the original strengths are still there: browned beef, mushrooms and a sharp sour-cream sauce. Cook the steak in batches and add it back at the end. Boiling after the sour cream goes in is the fastest way to ruin it.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz wide egg noodles
  • 1 1/2 lbs beef sirloin sliced 1/4 inch thick
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tbsp neutral oil divided
  • 12 oz cremini mushrooms sliced
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1 1/2 cups low-sodium beef broth
  • 1 tbsp Dijon mustard
  • 3/4 cup sour cream

Method
 

  1. Boil the egg noodles in salted water until tender, drain them and keep them warm.
  2. Season the beef with 1 teaspoon salt and the pepper, then sear it in 2 batches with 1 tablespoon oil over high heat for 90 seconds per side until at least 145°F; transfer it to a plate.
  3. Add the remaining oil and cook the mushrooms and onion for 7 minutes until browned, then stir in the garlic for 30 seconds.
  4. Sprinkle in the flour, stir for 1 minute and whisk in the broth, mustard and remaining salt; simmer for 4 minutes.
  5. Remove the skillet from direct heat, stir in the sour cream and beef and serve immediately over the noodles.