Target: 6 × 4 inches · landscape

Beef Stroganoff

45 min · 6 servings

Ingredients

□ 1 1/2 lb boneless sirloin steak, trimmed and thinly sliced across the grain

□ 1 1/2 tsp kosher salt, divided

□ 3/4 tsp freshly ground black pepper, divided

□ 2 tbsp neutral oil, divided

□ 12 oz cremini mushrooms, sliced

□ 1 medium yellow onion, thinly sliced

□ 2 garlic cloves, minced

□ 2 tbsp unsalted butter

□ 2 tbsp all-purpose flour

□ 1 tsp sweet paprika

□ 2 cups low-sodium beef stock

□ 1 tbsp Dijon mustard

□ 3/4 cup full-fat sour cream

□ 12 oz wide egg noodles

□ 2 tbsp chopped fresh dill

1. Season the sirloin; sear it in two batches over high heat for 60 to 90 seconds per side, then reserve.

2. Brown mushrooms deeply. Add onion, garlic, butter, salt, and pepper; soften, then stir in flour and paprika.

3. Stir in stock while scraping the fond; add Dijon and simmer about 5 minutes, until lightly thickened.

4. Boil egg noodles until just tender, drain well, and toss with 1 tbsp sauce.

5. Off heat, temper and add sour cream. Fold in beef, spoon over noodles, and garnish with dill.

Cook’s note: Keep the skillet off heat after adding sour cream so the sauce stays silky.