Dinner

Beef Stroganoff

Thin strips of New York strip seared hard in batches, then folded back into a silky mushroom-and-onion sauce with Dijon, Worcestershire, and a sour-cream finish — ladled over buttered egg noodles. It is stick-to-your-ribs comfort food with a steakhouse amount of protein in every bowl, around fifty-two grams by our math.

Ingredients

• 26 oz strip loin steak (New York strip), sliced into thin strips
• 12 oz wide egg noodles
• 16 oz mushrooms, sliced
• 2 small white onions, sliced
• 2 tbsp butter
• 2 tbsp olive oil
• 4 tbsp flour
• 2 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 3 cups beef stock
• 3 tbsp sour cream
• ½ cup chopped Italian parsley
• Salt and black pepper, to taste
• 2 tbsp butter, for the noodles

Steps

1. Sear the beef: Heat the olive oil in a large stainless skillet over high heat until shimmering. Sear the beef strips in two batches, seasoning with salt and pepper, until deeply browned on both sides. Move the beef to a plate and keep every drop of the resting juices.
2. Soften the onions: Melt the butter in the same pan over medium heat. Add the sliced onions with a pinch of salt and pepper and cook 4–5 minutes, until soft and sweet.
3. Cook the mushrooms: Add the mushrooms, season lightly, and cook 6–8 minutes, until they release their liquid and turn golden.
4. Build the roux: Sprinkle in the flour and stir for 1–2 minutes to cook out the raw taste. Stir in the Dijon mustard and Worcestershire sauce.
5. Make the sauce: Pour in the beef stock a little at a time, stirring constantly to work out any lumps and deglaze the pan. Bring to a boil, then simmer 5–7 minutes, until the sauce thickens.
6. Finish the sauce: Stir in the chopped parsley and the sour cream until the sauce turns silky and creamy. Taste and adjust the salt and pepper.
7. Return the beef: Add the seared beef and all of its resting juices back to the pan and simmer 1–2 minutes, just until the beef is heated through and coated in the sauce.
8. Noodles and serve: Meanwhile, boil the egg noodles until tender, drain, and toss with the butter, salt, and pepper so they stay glossy and loose. Serve the stroganoff ladled generously over the buttered noodles.

Recipe adapted from Steve | The Vivaldi Way’s Beef Stroganoff (@SteveatVivaldi) — original Short. Macros are estimates computed from the ingredient list. Egg noodle quantity is a standard 12 oz for four servings (the source did not state a weight).