Beef Stroganoff
A comforting, classic Beef Stroganoff featuring tender strips of seared New York strip steak smothered in a rich, savory mushroom and sour cream sauce. Served over buttered wide egg noodles for a satisfying and flavorful hearty meal.
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🍳 Cooking Flow
Sear seasoned beef strips in batches in a hot pan and set aside. → Sauté onions and mushrooms in butter, then stir in flour to cook out the raw taste. → Add Dijon mustard, Worcestershire sauce, and beef stock to simmer and thicken into a smooth sauce. → Stir in parsley, sour cream, and return the beef with its resting juices to heat through. → Toss cooked wide egg noodles in butter and serve topped with the beef stroganoff.
Cooking Steps
Brief Cooking Order
Sear seasoned beef strips in batches in a hot pan and set aside. → Sauté onions and mushrooms in butter, then stir in flour to cook out the raw taste. → Add Dijon mustard, Worcestershire sauce, and beef stock to simmer and thicken into a smooth sauce. → Stir in parsley, sour cream, and return the beef with its resting juices to heat through. → Toss cooked wide egg noodles in butter and serve topped with the beef stroganoff.
Introduction
A comforting, classic Beef Stroganoff featuring tender strips of seared New York strip steak smothered in a rich, savory mushroom and sour cream sauce. Served over buttered wide egg noodles for a satisfying and flavorful hearty meal.
Step 1
Trim and slice the New York strip steak into small, bite-sized strips. Preheat a large skillet over medium-high heat with a bit of cooking oil.
Step 2
Add the beef strips to the hot skillet in batches, seasoning with salt and black pepper. Sear quickly on both sides to develop color without overcooking, then transfer the beef to a plate and set aside.
Step 3
In the same skillet, melt a couple of tablespoons of butter, add the sliced onions, season with salt and pepper, and sauté for a few minutes until softened.
Step 4
Add the sliced mushrooms into the pan with the onions, season in layers with additional salt and pepper, and sauté until tender.
Step 5
Sprinkle the all-purpose flour over the vegetables and stir continuously for about a minute to cook out the raw flour flavor.
Ingredients List
Important Notes
Sear the beef in batches so the pan does not overcrowd, allowing the meat to brown nicely instead of steaming.
Cook the flour for about a minute to remove raw flour taste, and add the stock gradually while stirring to prevent lumps.
Tossing the cooked pasta in butter separately prevents sticking and keeps leftovers easily manageable without the pasta absorbing all the sauce.
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