Beef Stroganoff

Tender seared sirloin and deeply browned mushrooms meet a silky Dijon-paprika sauce, served over egg noodles in 45 minutes.

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

Large skillet · Large pasta pot · Mixing bowl · Whisk · Colander

Avoid curdling

Use full-fat sour cream, temper it first, and never boil the sauce after it is added.

Serve promptly

Spoon the sauce over noodles just before eating so both stay glossy and distinct.

01. Pat the sirloin dry and season with 1 tsp salt and 1/2 tsp pepper so it can brown rather than steam.

02. Sear in two batches with the oil over high heat, 60 to 90 seconds per side; reserve while still pink inside.

03. Brown mushrooms over medium-high heat for 6 minutes, waiting for color before stirring.

04. Add onion, garlic, butter, remaining salt and pepper; soften, then cook the flour and paprika for 1 minute.

05. Gradually add stock while scraping the fond. Whisk in Dijon and simmer until the sauce coats a spoon.

06. Boil the noodles until just tender, drain well, and toss with a spoonful of sauce to keep them supple.

07. Take the skillet off heat. Temper sour cream with warm sauce before slowly folding it into the skillet.

08. Fold in the beef and juices just until warm; serve over noodles and scatter with dill.