Classic Comforting Beef Stroganoff with Buttered Noodles
ID: 8ad05993...
A comforting, classic beef stroganoff made with tenderized sirloin steak, a rich mushroom and white wine sauce, and served over silky buttered campanelle noodles. It features restaurant-quality techniques like pan-searing, deglazing, and emulsifying for deep, savory flavors.
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🍳 요리 흐름
Tenderize and marinate the sirloin steaks, then pan-sear them to medium-rare and set aside to rest. → Sauté mushrooms, onions, and garlic, then deglaze the pot with dry white wine. → Add tomato paste, flour, and gelatin-infused beef broth, simmering to create a rich gravy. → Boil the pasta and toss with butter and a splash of pasta water to emulsify. → Stir heavy cream and the sliced beef into the gravy, then serve over the noodles garnished with fresh herbs.
조리 단계
간단한 조리 순서
Tenderize and marinate the sirloin steaks, then pan-sear them to medium-rare and set aside to rest. → Sauté mushrooms, onions, and garlic, then deglaze the pot with dry white wine. → Add tomato paste, flour, and gelatin-infused beef broth, simmering to create a rich gravy. → Boil the pasta and toss with butter and a splash of pasta water to emulsify. → Stir heavy cream and the sliced beef into the gravy, then serve over the noodles garnished with fresh herbs.
소개
A comforting, classic beef stroganoff made with tenderized sirloin steak, a rich mushroom and white wine sauce, and served over silky buttered campanelle noodles. It features restaurant-quality techniques like pan-searing, deglazing, and emulsifying for deep, savory flavors.
단계 1
Tenderize the sirloin steaks by poking both sides heavily with a fork (mechanical tenderizing). Place the steaks in a bag with soy sauce and 15g of Worcestershire sauce, coat well, and marinate in the refrigerator for 15-20 minutes.
단계 2
Dice the white onion, slice the mushrooms, and press the garlic cloves. In a bowl, mix the 3 packets of powdered gelatin into the store-bought beef stock to mimic a rich homemade bone broth.
단계 3
Remove the steaks from the marinade and dry them thoroughly with paper towels. Heat high-smoke point oil in a heavy-bottomed pot over high heat, sear the steaks for 90 seconds on the first side (pressing down with a spatula), flip, and sear for another 2-3 minutes until they reach 128-130°F (53-55°C). Remove and set aside on a plate to rest.
단계 4
Add another splash of oil to the same pot. Sauté the sliced mushrooms with a pinch of salt for 4-5 minutes to release their moisture and scrape up the beef fond from the bottom. Add the diced onion and another pinch of salt, cooking for 3-4 minutes. Stir in the garlic for 10-15 seconds, then pour in the white wine to fully deglaze the pan. Let the wine simmer and reduce.
단계 5
Stir in the tomato paste and flour, frying for 1 minute to cook off the raw flour. Pour in the gelatin-infused beef broth, Dijon mustard, remaining 20g Worcestershire sauce, and black pepper. Stir to combine, reduce heat to low, cover, and simmer for 10 minutes.
재료 목록
중요 사항
Tenderizing the beef with a fork (mechanical tenderizing) breaks down the muscle fibers, making affordable sirloin as tender as filet mignon.
Using powdered gelatin in store-bought beef stock adds body and viscosity, yielding a luxurious sauce texture normally only achieved with long-simmered bone broth.
Emulsifying butter with residual pasta water keeps the noodles coated in a velvety sauce rather than letting the butter turn greasy.
Always slice the steak against the grain to ensure the meat is tender and easy to chew.
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